Comparison of Nutritional Components and Flavor Substances of Different Muscle Parts of Three Kinds of Tuna Species

ZHAO Ling; HU Mengyue; CAO Rong; LIU Qi; MENG Fanyong

doi:10.13386/j.issn1002-0306.2022010189

Volume 43 Issue 21

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(21): 319-326. > DOI: 10.13386/j.issn1002-0306.2022010189

ZHAO Ling, HU Mengyue, CAO Rong, et al. Comparison of Nutritional Components and Flavor Substances of Different Muscle Parts of Three Kinds of Tuna Species[J]. Science and Technology of Food Industry, 2022, 43(21): 319−326. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010189.

Citation:

PDF (1451 KB)

Comparison of Nutritional Components and Flavor Substances of Different Muscle Parts of Three Kinds of Tuna Species

1.
Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
2.
Shandong Zhonglu Oceanic Fisheries Co. Ltd., Qingdao 266061, China

More Information

Received Date: January 20, 2022
Available Online: August 31, 2022

Graphical Abstract

Abstract

Abstract

To scientifically evaluate the nutritional components and flavor substances of different muscle parts of bigeye tuna, yellowfin tuna and bluefin tuna, the differences among different species and parts of three tuna species were compared through basic nutrients, amino acid composition, fatty acid composition and volatile flavor substances, which detected using national standard method and gas chromatography-ion migration spectrometer. The results showed that moisture content of three tuna species was quite different. The moisture content of different muscle parts was varied from 50.16 to 79.37 g/100 g, while the moisture content of bluefin tuna was significantly lower than the other two tuna species (P<0.05). The dorsal muscle of bluefin tuna had the highest protein content (24.70 g/100 g), while the abdominal muscle of bluefin tuna had the highest fat content (30.29 g/100 g). The dorsal muscle of bigeye tuna met the FAO/WHO standard, so it was regarded as the high-quality protein. While the abdominal muscle of bigeye tuna, the dorsal and abdominal muscles of bluefin tuna were close to the FAO/WHO standard, they were regarded as good protein sources. The content of glutamic acid was the highest in the three tuna species, while tryptophan was the lowest. A total of 31 kinds of fatty acids were detected in the three tuna species, including 13 saturated fatty acids, 8 monounsaturated fatty acids and 10 polyunsaturated fatty acids, while the total proportion of DHA and EPA in total fatty acid was 27.61%~41.73%. There were 40 kinds of volatile flavor compounds were detected, including aldehydes, ketones, alcohols, esters, acids, alkanes and nitrogen compounds. Bluefin tuna had the most kinds of volatile compounds, while bigeye tuna had the fewest. The relative contents of volatile compounds in different muscle parts of the same species were also significantly different. The muscles of three tuna species had high nutritional value and different aroma profile. The dorsal muscle of bluefin tuna had high essential amino acid content, while the abdominal muscle had rich unsaturated fatty acid, and better aroma profile. The results provided a reference for the precision processing and utilization of different muscle parts of three tuna species.
- tuna,
- muscle,
- amino acid,
- fatty acid,
- volatile flavor compounds

FullText(HTML)

References (37)

References

[1]	许文杰, 熊雄, 黄曼虹, 等. 金枪鱼制品中几种 DNA 提取方法的效果比较[J]. 现代食品科技,2012,37(7):57−65. [XU W J, XIONG X, HUANG M H, et al. Comparison of extraction effect of several DNA extraction methods in tuna products[J]. Modern Food Science and Technology,2012,37(7):57−65.
[2]	杨彩莉, 曹晓杰, 张渊超, 等. 3种金枪鱼头不同部位成分比较及营养学评价[J]. 肉类研究,2019,33(10):8−14. [YANG C L, CAO X J, ZHANG Y C, et al. Comparative composition and nutritional evaluation of different head parts of three tuna species[J]. Meat Research,2019,33(10):8−14.
[3]	苏阳, 章超桦, 曹文红, 等. 南海产3 种金枪鱼普通肉、暗色肉营养成分分析与评价[J]. 广东海洋大学学报,2015,35(3):87−93. [SU Y, ZHANG C H, CAO W H, et al. Analysis and evaluation of nutritional components in ordinary muscle and dark muscle of three species of tuna from south China sea[J]. Journal of Guangdong Ocean University,2015,35(3):87−93. doi: 10.3969/j.issn.1673-9159.2015.03.013
[4]	周聃, 冯俊丽, 过雯婷, 等. 两种大洋性金枪鱼背部肌肉的差异蛋白组学分析[J]. 中国食品学报,2018,18(7):278−285. [ZHOU D, FENG J L, GUO W T, et al. Analysis of differential proteome in back muscle of Thunnus alalunga and Thunnus albacores[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(7):278−285. doi: 10.16429/j.1009-7848.2018.07.034
[5]	邹盈, 李彦坡, 戴志远, 等. 三种金枪鱼营养成分分析与评价[J]. 农产品加工,2018,456(10):47−51. [ZOU Y, LI Y P, DAI Z Y, et al. Analysis and evaluation on nutritional components of three kinds of Tuna[J]. Farm Products Processing,2018,456(10):47−51. doi: 10.16693/j.cnki.1671-9646(X).2018.05.043
[6]	周胜杰, 杨蕊, 于刚, 等. 美济礁附近海域3种金枪鱼肌肉成分检测与营养评价[J]. 南方水产科学,2021,17(2):51−59. [ZHOU S J, YANG R, YU G, et al. Muscle composition determination and nutrition evaluation of three tuna species near Meiji Reef[J]. South China Fisheries Science,2021,17(2):51−59. doi: 10.12131/20200229
[7]	杨金生, 霍健聪, 夏松养. 不同品种金枪鱼营养成分的研究与分析[J]. 浙江海洋学院学报:自然科学版,2013(5):393−397. [YANG J S, HUO J C, XIA S Y. The analysis of nutrients of different tuna[J]. Journal of Zhejiang Ocean University (Natural Science),2013(5):393−397.
[8]	童铃, 金毅, 徐坤华, 等. 3 种鲣鱼背部肌肉的营养成分分析及评价[J]. 南方水产科学,2014,10(5):51−59. [TONG L, JIN Y, XU K H, et al. Analysis of nutritional components in back muscle of skipjacks[J]. South China Fisheries Science,2014,10(5):51−59. doi: 10.3969/j.issn.2095-0780.2014.05.008
[9]	郑振霄, 童玲, 徐坤华, 等. 2 种低值金枪鱼赤身肉的营养成分分析与评价[J]. 食品科学,2015,36(10):114−118. [ZHENG Z X, TONG L, XU K H, et al. Analysis and quality evaluation of nutritional components in the muscle of two species of low value Tuna[J]. Food Science,2015,36(10):114−118. doi: 10.7506/spkx1002-6630-201510023
[10]	刘书臣, 李仁伟, 廖明涛, 等. 大目金枪鱼不同部位肌肉的营养成分分析与评价[J]. 食品工业科技,2013,34(23):340−348. [LIU S C, LI R W, LIAO M W, et al. Nutritional components analysis and quality evaluation of different muscle parts of bigeye tuna[J]. Science and Technology of Food Industry,2013,34(23):340−348. doi: 10.13386/j.issn1002-0306.2013.23.065
[11]	王峰, 杨金生, 尚艳丽, 等. 黄鳍金枪鱼营养成分的研究与分析[J]. 食品工业,2013,34(1):187−189. [WANG F, YANG J S, SHANG Y L, et al. Study on edible quality of yellowfin (Tunathunnus albacares) dorsal meat[J]. Food Industry,2013,34(1):187−189.
[12]	赵玲, 曹荣, 刘淇, 等. 银鲑不同部位肌肉的营养评价与特征风味分析[J]. 核农学报,2022,36(2):384−391. [ZHAO L, CAO R, LIU Q, et al. Nutritional evaluation and characteristic flavor analysis of different muscle parts of Oncorhynchus kisutch[J]. Journal of Nuclear Agricultural Science,2022,36(2):384−391. doi: 10.11869/j.issn.100-8551.2022.02.0384
[13]	黄攀, 王文秋, 宫臣, 等. 大型鲟鱼不同部位肌肉的营养成分分析[J]. 食品研究与开发,2020,41(18):162−168. [HUANG P, WANG W Q, GONG C, et al. Chemical compositions of different muscle zones in giant hybrid sturgeon[J]. Food Research and Development,2020,41(18):162−168.
[14]	ZHANG Y Q, MA X T, DAI Z Y. Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores)[J]. Journal of Food Processing and Preservation,2019,43(10):1−11.
[15]	张红燕, 李晔, 袁贝, 等. 金枪鱼油冬化前后脂肪酸含量和主体风味的解析[J]. 核农学报,2017,31(2):314−324. [ZHANG H Y, LI Y, YUAN B, et al. Fatty acid content and main flavor analysis of tuna oil before and after winterization[J]. Journal of Nuclear Agricultural Sciences,2017,31(2):314−324. doi: 10.11869/j.issn.100-8551.2017.02.0314
[16]	ZHAO J X, JIANG Q X, XU Y S, et al. Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products[J]. International Journal of Food Science and Technology,2017,52(9):2088−2096. doi: 10.1111/ijfs.13487
[17]	ZENG X F, XIA W S, JIANG Q X, et al. Contribution of mixed starter cultures to flavor profile of suanyu-a traditional Chinese low-salt fermented whole fish[J]. Journal of Food Processing and Preservation,2017,41(5):1−15.
[18]	HU M Y, WANG S Y, LIU Q, et al. Flavor profile of dried shrimp at different processing stages[J]. LWT-Food Science and Technology,2021(38):111403.
[19]	NARVAEZ-RIVAS M, GALLARDO E, LEON-CAMACHO M. Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. prediction of the curing time[J]. Food Research International,2014,55:381−390. doi: 10.1016/j.foodres.2013.11.029
[20]	王悦齐, 李春生, 李来好, 等. 基于GC-MS联用技术分析传统鱼露发酵过程中挥发性风味成分和脂肪酸组分变化[J]. 水产学报,2018,42(6):984−995. [WANG Y Q, LI C S, LI L H, et al. Analysis of volatile flavor components and fatty acids in fish sauces during fermentation by GC-MS[J]. Journal of Fisheries of China,2018,42(6):984−995.
[21]	卢春霞, 翁丽萍, 王宏海, 等. 3 种网箱养殖鱼类的主体风味成分分析[J]. 食品与发酵工业,2010,36(10):163−169. [LU C X, WENG L P, WANG H H, et al. Investigation on the key odor compounds of three cage-farming fishes[J]. Food and Fermentation Industries,2010,36(10):163−169.
[22]	张晶晶, 王锡昌, 施文正. 白姑鱼和小黄鱼肉中挥发性风味物质的鉴定[J]. 食品科学,2019,40(14):206−213. [ZHANG J J, WANG X C, SHI W Z. Identification of volatile compounds in white croaker and small yellow croaker[J]. Food Science,2019,40(14):206−213. doi: 10.7506/spkx1002-6630-20180901-001
[23]	CHUNG H Y, YUNG I K S, MA W C J, et al. Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography-mass spectrometry[J]. Food Research International,2002,35(1):43−53. doi: 10.1016/S0963-9969(01)00107-7
[24]	王霞, 黄健, 侯云丹, 等. 电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J]. 食品科学,2012,33(12):268−272. [WANG X, HUANG J, HOU Y D, et al. Analysis of volatile components in yellowfin tuna by electronic nose and GC-MS[J]. Food Science,2012,33(12):268−272.
[25]	赵洪雷, 尹一鸣, 陈义莹, 等. 不同产地虾酱风味特征及差异分析[J]. 食品与发酵工业,2019(10):194−200. [ZHAO H L, YIN Y M, CHEN Y Y, et al. Flavor characteristics of shrimp pastes from different regions and variance analysis[J]. Food and Fermentation Industries,2019(10):194−200. doi: 10.13995/j.cnki.11-1802/ts.019071
[26]	ZHANG M N, LIU L Q, SONG G S, et al. Analysis of volatile compound change in tuna oil during storage using a laser irradiation based HS-SPME-GC/MS[J]. LWT,2020,108:21−30.
[27]	WU N, GU S Q, TAO N P, et al. Characterization of important odorants in steamed male Chinese mitten crab (erioc food heir sinensis) using gas chromatography-mass spectrometry-olfactometry[J]. Journal of Science, 2014, 79(7): C1250-C1252.
[28]	胡梦月, 王善宇, 薛勇, 等. 即食虾干加工过程风味变化[J]. 中国渔业质量与标准,2020,10(6):10−16. [HU M Y, WANG S Y, XUE Y, et al. Changes in flavor characteristics of dried shrimps during processing[J]. Chinese Fishery Quality and Standards,2020,10(6):10−16. doi: 10.3969/j.issn.2095-1833.2020.06.002
[29]	顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学,2019,40(17):36−44. [GU S Q, TANG J J, ZHOU X X, et al. Quality change and aroma formation in cured fish during traditional sun drying processing[J]. Food Science,2019,40(17):36−44. doi: 10.7506/spkx1002-6630-20180716-201
[30]	LAURA P S, REBECA M, CARMELA B, MONICA F. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile[J]. International Journal of Food Microbiol,2018,282(1):84−91.
[31]	刘智禹. 干海带中挥发性风味成分的分析与鉴定[J]. 农学学报,2011,1(4):43−47. [LIU Z Y. Analysis and evaluation of the volatile flavor compounds in dried kelp[J]. Journal of Agriculture,2011,1(4):43−47. doi: 10.3969/j.issn.1007-7774.2011.04.009
[32]	刘昌华, 王艳, 章建浩, 等. 固相微萃取-气质联用法测定鲈鱼风干成熟工艺过程中的挥发性化合物变化[J]. 食品科学,2013,34(10):250−254. [LIU C H, WANG Y, ZHANG J H, et al. Changes in volatile compounds of ferch during curing-drying/ripeningprocess[J]. Food Science,2013,34(10):250−254. doi: 10.7506/spkx1002-6630-201310055
[33]	田迪英, 焦慧, 陶崴, 等. 5种海鱼挥发性风味成分分析[J]. 食品与发酵工业,2015,41(10):155−159. [TIAN D Y, JIAO H, TAO W, et al. Analysis of volatile flavor components of five kinds of marine fish[J]. Food and Fermentation Industries,2015,41(10):155−159. doi: 10.13995/j.cnki.11-1802/ts.201510029
[34]	李晓朋, 曾欢, 林柳, 等. 不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性[J]. 食品与发酵工业,2021,47(7):251−259. [LI X P, ZENG H, LIN L, et al. Volatile compounds of puffer fish soup prepared with different frying oils[J]. Food and Fermentation Industries,2021,47(7):251−259. doi: 10.13995/j.cnki.11-1802/ts.025582
[35]	顾赛麒, 陶宁萍, 吴娜, 等. 一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J]. 食品工业科技,2012,33(13):410−416. [GU S Q, TAO N P, WU N, et al. A new method based on ROAV value to identify the characteristic key volatile compounds of crab flavor[J]. Science and Technology of Food Industry,2012,33(13):410−416. doi: 10.13386/j.issn1002-0306.2012.13.051
[36]	CALKINS C R, HODGEN J M. A fresh look at meat flavor[J]. Meat Science,2007,77(1):63−80. doi: 10.1016/j.meatsci.2007.04.016
[37]	姚文生, 蔡莹暄, 刘登勇, 等. 不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析[J]. 食品科学技术学报,2019,37(6):37−45. [YAO W S, CAI Y X, LIU D Y, et al. Volatile compounds analysis in chicken thigh smoked with different materials by GC- IMS fingerprint[J]. Journal of Food Science and Technology,2019,37(6):37−45. doi: 10.3969/j.issn.2095-6002.2019.06.006