不同干燥方式对鱼粉营养价值及新鲜度的影响
PDF下载 (629)李 弋,黄文文,周歧存 *.不同干燥方式对鱼粉营养价值及新鲜度的影响[J].宁波大学学报(理工版),2017,30(3):1-5.DOI:
LI Yi,HUANG Wen-wen,ZHOU Qi-cun *.Effect of different drying methods on the freshness and nutritive value of fish meal[J].Journal of Ningbo University(Natural Science & Engineering Edition),2017,30(3):1-5.DOI:
| Title: | Effect of different drying methods on the freshness and nutritive value of fish meal |
| 作者: | 李 弋, 黄文文, 周歧存 * |
| Author(s): | LI Yi, HUANG Wen-wen, ZHOU Qi-cun * |
| 关键词: | 鱼粉; 干燥方式; 营养价值; 新鲜度 |
| Keywords: | fish meal; drying method; nutritive value; freshness |
| 分类号: | S816.34 |
| 文献标识码: | A |
| 摘要: | 本文旨在研究不同干燥方式对鱼粉营养价值、新鲜度的影响. 以新鲜杂鱼为原料, 分别采用60、80、100、120、150℃热风干燥以及冷冻干燥方式进行干燥处理. 结果显示: (1)不同干燥方式对鱼粉的粗蛋白质含量没有显著影响(P＞0.05); 采用热风干燥时, 随着温度的升高, 脂肪含量显著降低(P＜0.05); 采用冷冻干燥时, 粗蛋白质、粗脂肪含量和80℃干燥组接近. (2)100℃干燥时鱼粉氨基酸总量高于其他处理组, 且赖氨酸、缬氨酸、甲硫氨酸含量高于其他处理组, 80℃干燥时组氨酸含量高于其他处理组, 采用冻干处理时赖氨酸含量高于其他处理组. (3)150℃干燥时SFA和MUFA含量最高, 80℃干燥时PUFA含量最高, 且EPA和DHA含量也最高. (4)VBN和酸价随着干燥温度的升高而显著降低(P＜0.05). 当采用冷冻干燥时, 鱼粉的酸价显著高于采用干燥组(P＜0.05), 冷冻干燥和60℃干燥鱼粉的VBN显著高于其他各组(P＜0.05). 结果表明: 与热风干燥相比, 冷冻干燥对鱼粉营养成分破坏小, 但不能改善鱼粉新鲜度. 热风处理时提高温度可以改善鱼粉新鲜度, 但干燥温度超过100℃对鱼粉的营养价值有破坏. |
| Abstract: | This study was conducted to evaluate the effect of different drying methods on the freshness and nutritive value of fish meal. The different drying temperatures were 60, 80, 100, 120 and 150℃ respectively, and freeze drying was used as a control treatment. The result indicated that moisture, lipid and ash contents in fish meal were significantly influenced by the drying methods (P<0.05), while protein content in fish meal was not significantly affected by the drying methods (P>0.05). Highest lipid content in fish meal was observed at 60℃ drying temperature; the lipid contents decreased significantly when the drying temperature was over 120℃, the lipid content dried by freeze method in fish meal was similar with those at 80℃ drying temperature. The amino acids in fish meal were significantly affected by the different drying methods, the highest total amino acids content in fish meal was observed at 100℃ drying methods, especially, lysine, methionine and valine contents at 100℃ dry method were higher than those at other drying temperatures, the highest histidine content was observed at 80℃ drying temperature among all treatments. Moreover, the highest lysine content was observed at freeze drying. The highest saturated fatty acids and mono-unsaturated fatty acids were observed at 150℃ drying temperature, the highest PUFA, EPA and DHA were found at 80℃ drying temperature. VBN and acid value were significantly influenced by the different drying methods (P<0.05), VBN and acid value decreased significantly when the drying temperature increased from 60 to 150℃, while the highest VBN and acid value were observed at freeze drying methods. These results indicate that high temperature hot air treatment can improve the freshness of fish meal, but when the drying temperature exceeds 100℃, the nutritional value of fish meal was destroyed. |
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| 备注/Memo: | 收稿日期: 2016-12-29. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家海洋局海洋公益性行业专项（201305013）; 浙江省高校重中之重（一级）学科建设项目. 第一作者: 李弋（1991-）, 男, 江苏盐城人, 在读硕士研究生, 主要研究方向: 水生动物营养与饲料. E-mail: 531103788@qq.com *通信作者: 周歧存（1967-）, 男, 安徽舒城人, 教授/博士生导师, 主要研究方向: 水生动物营养与饲料. E-mail: zhouqicun@nbu.edu.cn 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
