南海黄鳍金枪鱼不同副产物营养成分及脂肪酸组成分析

吴耀刚; 何雨珂; 赵洲; 余慧; 郭志强; 肖娟

doi:10.13386/j.issn1002-0306.2024010074

南海黄鳍金枪鱼不同副产物营养成分及脂肪酸组成分析

Analysis of Nutrient and Fatty Acid Composition of Different By-products of Yellowfin Tuna in South China Sea

摘要

摘要: 为探究黄鳍金枪鱼不同副产物的重量占比和营养成分差异，本研究选用黄鳍金枪鱼的副产物作为原材料，探究不同大小黄鳍金枪鱼的暗色肉、鱼头、肝脏、脾脏和胰脏等副产物重量占鱼体重量百分比差异，并分析其基本营养成分含量及脂肪酸构成谱差异。结果显示，黄鳍金枪鱼暗色肉、鱼头、内脏团重量占鱼体重量百分比分别为5.85%～6.81%、10.62%～21.05%、4.20%～7.47%；不同副产物的水分含量差异显著（P<0.05），胰脏水分含量最低（65.37%），而心脏水分含量最高（72.93%）；各副产物中蛋白质含量差异显著（P<0.05），在干基和湿基中分别为49.25%～88.42%、16.92%～29.24%；而脂肪含量在干基和湿基中分别为2.98%～30.43%、0.98%～10.46%，且鱼头的蛋白质含量最低、脂肪含量最高。此外，鱼头的灰分含量在干基和湿基中分别高达17.44%、5.99%，而其他副产物灰分含量在干基和湿基中分别为4.10%～8.25%、1.21%～2.43%。七种副产物中均检测出26种脂肪酸，以棕榈酸、硬脂酸、油酸、花生五烯酸、二十二碳六烯酸为主要脂肪酸，且含量差异显著（P<0.05），除脾脏外，其余六种副产物的不饱和脂肪酸均达到50.00%以上，最高可达66.07%。研究表明，黄鳍金枪鱼副产物重量占鱼体重量的21.63%～34.36%，不同副产物均具有丰富的营养成分，可加工成鱼粉、动物饲料、宠物食品等产品，同时可作为制备呈味氨基酸、抗氧化肽、胶原蛋白和不饱和脂肪酸等功能性成分的原料。

Abstract: In order to investigate the differences in weight proportion and nutrient composition of different by-products of yellowfin tuna, this study investigated the differences in the ratio of the by-products weight to the body weight of yellowfin tuna in different sizes. The differences in the content of moisture, protein, fat, ash and the profile of fatty acids were also analyzed. The results showed that the ratio of dark meat, head, and viscera weight to body weight ranged from 5.85% to 6.81%, from 10.62% to 21.05%, and from 4.20% to 7.47%, respectively. There was a significant difference in the moisture content of the different by-products (P<0.05), in which the pancreas had the lowest moisture content (65.37%) while the heart had the highest moisture content (72.93%). The protein and fat content varied significantly among the by-products (P<0.05). Protein content accounted for 49.25%~88.42% in dry body weight and 16.92%~29.24% in wet body weight, whereas fat content accounted for 2.98%~30.43% in dry body weight and 0.98%~10.46% in wet body weight. The head had the lowest protein content and the highest fat content among the by-products. Ash content of the head was 17.44% in wet body weight and 5.99% in dry body weight, and ash content of other by-products accounted for 4.10%~8.25% in dry body weight and 1.21%~2.43% in wet body weight. Twenty-six fatty acids were identified in all seven by-products. Palmitic, stearic, oleic, eicosapentaenoic, and docosahexaenoic acids were the predominant fatty acids. And their contents were significantly different among the by-products (P<0.05). In by-products except for the spleen, the unsaturated fatty acids accounted for more than 50.00% of the total fatty acids content, with which the highest was 66.07%. The study revealed that the by-products, accounting for 21.63%~34.36% of the body weight of yellowfin tuna, have an abundance of nutrients, which can be processed into fishmeal, animal feeds, and pet foods. and used for the preparation of functional components such as flavor amino acids, antioxidant peptides and collagens.