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当前位置: 首页 > 文章 > 鱼糜制品营养、理化指标与挥发性N-亚硝胺含量的相关性分析 肉类研究 2017 (5) 10-15
Position: Home > Articles > Correlative Analysis between Volatile N-Nitrosamine Content and Nutrients or Physicochemical Indexes in Surimi Products MEAT RESEARCH 2017 (5) 10-15

鱼糜制品营养、理化指标与挥发性N-亚硝胺含量的相关性分析

作  者：
熊凤娇;马俪珍;王洋;赵双双
单  位：
天津农学院食品科学与生物工程学院国家大宗淡水鱼加工技术研发分中心天津农学院水产学院天津市水产生态及养殖重点实验室;山西农业大学食品科学与工程学院;天津农学院食品科学系
关键词：
鱼糜制品;N-亚硝胺;气相色谱;营养指标;理化指标
摘  要：
为研究鱼糜制品中挥发性N-亚硝胺的含量及其影响因素,采用凯氏定氮、紫外分光光度和气相色谱等方法测定常见市售鱼糜制品的营养、理化指标及9种挥发性N-亚硝胺的含量,并研究鱼糜制品中普遍存在的8种挥发性N-亚硝胺与各指标之间的相关性。结果表明:10种市售鱼糜制品的蛋白质含量为8.2~18.4 g/100 g、脂肪含量0.8~12.3 g/100 g、总糖含量10.0~20.4 g/100 g、水分含量53.0%~65.5%、灰分含量2.2%~3.9%、能量453~958 k J/100 g、亚硝酸盐含量29.2~40.7 mg/kg、氯化钠含量0.7%~1.6%、脂肪氧化值0.2~0.8 mg/kg、p H值6.59~7.69。N-二甲基亚硝胺与p H值的相关系数为0.57;N-甲基乙基亚硝胺与氯化钠的相关系数为0.58;N-二乙基亚硝胺与脂肪的相关系数为0.64;N-二丙基亚硝胺与氯化钠的相关系数为-0.54;N-二丁基亚硝胺与亚硝酸盐的相关系数为0.73;N-亚硝基哌啶与氯化钠的相关系数为0.54;N-亚硝基吡咯烷与所有指标之间均无相关性;N-亚硝基吗啉与蛋白质的相关系数为-0.83。
译  名：
Correlative Analysis between Volatile N-Nitrosamine Content and Nutrients or Physicochemical Indexes in Surimi Products
作  者：
XIONG Fengjiao;MA Lizhen;WANG Yang;ZHAO Shuangshuang;National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University;Tianjin Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries,Tianjin Agricultural University;
关键词：
surimi products;;N-nitrosamines;;gas chromatography;;nutritional indicators;;physicochemical indicators
摘  要：
In order to decipher the content of volatile N-nitrosamines in surimi products and its influencing factors, nutrients, physicochemical indexes and the contents of 9 volatile N-nitrosamines were determined by the Kjeldahl method, UV spectrophotometry and gas chromatography. Besides, the correlation between 8 common N-nitrosamines in surimi products and nutritional and physicochemical properties were analyzed. The results showed that protein contents of 10 market surimi products were 8.2-18.4 g/100 g, fat contents 0.8-12.3 g/100 g, total sugar contents 10.0-20.4 g/100 g, water contents 53.0%-65.5%, ash contents 2.2%-3.9%, energy values 453-958 k J/100 g, nitrite contents 29.2-40.7 mg/100 g, NaCl contents 0.7%-1.6%, thiobarbituric acid reaction substances(TBARs) values 0.2-0.8 mg/kg, whose pH values were 6.59-7.69. A correlation coefficient of 0.57, 0.58, 0.64,-0.54, 0.73 and 0.54 was observed between NDMA and p H value, between NMEA and NaCl content, between NDEA and fat content, between NDPA and NaCl content, between NDBA and nitrite content, and between NPIP and NaCl content, respectively, whereas there was no correlation between NPYR and all nutritional and physicochemical properties. Furthermore, NMOR and protein content showed a correlation coefficient of-0.83.

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