新鲜带鱼营养成分及风味物质的研究

通过测定新鲜带鱼肌肉的一般营养成分、脂肪酸组成、游离氨基酸、挥发性风味成分，分析了带鱼的营养及风味特性。结果表明：带鱼肌肉中不饱和脂肪酸占脂肪酸总质量的60.57%，其中多不饱和脂肪酸占31.98%，DHA（二十二碳六烯酸）和EPA（二十碳五烯酸）含量较高；带鱼肌肉中游离氨基酸以赖氨酸、组氨酸和丙氨酸为主，质量分数分别为1.02、0.35、0.28 g/kg；带鱼肌肉中共检测出38种挥发性化合物，其中主要以三甲胺和醇类化合物相对含量较高，是构成带鱼腥味的主要物质。
To characterize the nutritional and flavor components of the vinasse hairtail，general nutrients，total fatty acids，free amino acids and volatiles in the muscle of fresh hairtail were determined by GC-MS. Results showed that unsaturated fatty acids and polyunsaturated acids accounted for 60.57% and 31.98% in the total fatty acids，respectively，and the muscle was abundant in DHA and EPA. The free amino acids mainly included lysine，histidine and alanine with their contents being 1.02，0.35 g/kg and 0.28 g/kg，respectively. Among 38 volatiles trimethylamine and alcohol compounds had the highest percentages，which contributed largely to the fishy odor