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MEAT RESEARCH
2019
(5)
29-35
老年营养鱼肉肠的研发及营养学评价
作 者：
鲍佳彤;鲍佳彤;杨淇越;杨淇越;宁云霞;宁云霞;王洋;王洋;梁丽雅;梁丽雅;李玲;李玲;马俪珍;马俪珍
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市水产品加工及质量安全校企协同创新重点实验室;天津农学院水产学院水产生态及养殖重点实验室
关键词：
老年营养鱼肉肠;蔬菜粉;感官评定;质构特性;营养学评价
摘 要：
为开发一种适合老年人群食用的老年营养鱼肉肠(nutritious fish sausage for the elderly,NFSE),以富含优质蛋白的鱼糜、虾肉和鸡胸肉为主料,以质构特性为响应值,采用正交试验(L_9(3~4))法筛选南瓜粉、菊粉、胡萝卜粉和全土豆粉的最适添加比例。应用模糊数学法对最优配比制备的产品进行感官评定,并对其做质地剖面分析和营养学评价。结果表明:南瓜粉、菊粉、胡萝卜粉和全土豆粉的最优添加量分别为肉总质量的1.0%、1.0%、1.2%和0.5%,按此比例加工的NFSE产品模糊数学评定值为52.7%,凝胶强度和硬度适中,蛋白质含量高(18.2 g/100 g);产品中必需氨基酸/总氨基酸为38.7%,必需氨基酸/非必需氨基酸为63.0%,必需氨基酸指数为70.97,第一限制性氨基酸为蛋氨酸+胱氨酸(基于化学评分)或苯丙氨酸+酪氨酸(基于氨基酸评分);9种不饱和脂肪酸占总脂肪酸的77.02%,其中多不饱和脂肪酸占总脂肪酸的38.08%;检测出的13种维生素中VE含量最高(2.37 mg/100 g),总膳食纤维含量为3.88%。
译 名：
Development and Nutritional Evaluation of a Nutritious Fish Sausage for the Elderly
作 者：
BAO Jiatong;YANG Qiyue;NING Yunxia;WANG Yang;LIANG Liya;LI Ling;MA Lizhen;Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R&D Branch Center for Conventional Freshwater Fish Processing, College of Food Science and Biotechnology, Tianjin Agricultural University;Key Laboratory of Aquatic Ecology and Aquaculture, College of Fisheries,Tianjin Agricultural University;
关键词：
nutritious fish sausage for the elderly;;vegetable powder;;sensory evaluation;;texture characteristics;;nutritional evaluation
摘 要：
The objective of the present study was to develop a nutritious fish sausage for the elderly(NFSE). Minced fish,shrimp and chicken breast were used as the main ingredients. An orthogonal array design L_9(3~4) was used for screening for the best addition levels of pumpkin powder, inulin, carrot powder and whole potato powder based on texture characteristics.Subsequently, the optimized formulation was evaluated for sensory properties by fuzzy mathematics. Besides, texture profile analysis and nutrition evaluation were performed as well. The results showed that the optimal addition levels of pumpkin powder, inulin powder, carrot powder and whole potato powder was 1.0%, 1.0%, 1.2% and 0.5% as compared to the total mass of meat, respectively. The fuzzy mathematical evaluation value of this formation was 52.7%, the gel strength and hardness were both moderate, and the protein content was high(18.2 g/100 g). The essential amino acid/total amino acid ratio was 38.7%, the essential amino acid/non-essential amino acid ratio was 63.0%, and the essential amino acid index was70.97. The first limiting amino acid was methionine + cystine(based on chemical score) or phenylalanine + tyrosine(based on amino acid score). Nine unsaturated fatty acids accounted for 77.02% of the total fatty acids, with polyunsaturated fatty acids accounting for 38.08%. Vitamin E content was the most abundant among the 13 tested vitamins(2.37 mg/100 g), and the total dietary fiber content was 3.88%.
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