新鲜和发酵孔鳐（Raja Kenojei）皮的营养成分及微生物群落

Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins.

作者信息

Cho Soung-Hun, Jahncke Michael L, Eun Jong-Bang

机构信息

Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University, 300 Yongbong-dong Buk-gu, Gwangju 500-757, South Korea.

出版信息

Int J Food Sci Nutr. 2004 Feb;55(1):45-51. doi: 10.1080/09637480310001642475.

DOI:10.1080/09637480310001642475

PMID:14630591

Abstract

The proximate compositions of fresh and fermented skate skin were each 75.95% and 74.5% moisture, 22.7% and 21.8% protein, 0.5% and 0.7% lipid and 0.6% and 0.9% ash, respectively. The predominant minerals were potassium and phosphorus (i.e. 53.5 and 33.0 mg/100 g in fresh skin, and 10.46 and 10.51 mg/100 g in fermented skin, respectively). Amino acid concentrations were lower in the fermented skin compared with the fresh skin. Histidine, glycine, alanine and glutamic acid were the major free amino acids in both skins. Palmitic acid (C16:0) was the major fatty acid in both fresh (16.68%) and fermented (20.38%) skate skin. Omega-3 polyunsaturated fatty acids were higher in fresh skin (22.17%) and fermented skin (24.54%) compared with omega-6 polyunsaturated fatty acids. The predominant microflora present in the both fresh and fermented skin were Photobacterium sp. and Vibrio sp. Total plate counts for the fresh and fermented skin were 2.4x10(4) CFU/g and 7.7x10(7) CFU/g, respectively.

摘要

新鲜和发酵鳐鱼皮的近似成分分别为

水分75.95%和74.5%、蛋白质22.7%和21.8%、脂质0.5%和0.7%、灰分0.6%和0.9%。主要矿物质为钾和磷（即新鲜皮中分别为53.5和33.0毫克/100克，发酵皮中分别为10.46和10.51毫克/100克）。与新鲜皮相比，发酵皮中的氨基酸浓度较低。组氨酸、甘氨酸、丙氨酸和谷氨酸是两种皮中的主要游离氨基酸。棕榈酸（C16:0）是新鲜鳐鱼皮（16.68%）和发酵鳐鱼皮（20.38%）中的主要脂肪酸。与ω-6多不饱和脂肪酸相比，新鲜皮（22.17%）和发酵皮（24.54%）中的ω-3多不饱和脂肪酸含量更高。新鲜和发酵皮中存在的主要微生物是发光杆菌属和弧菌属。新鲜皮和发酵皮的总平板计数分别为2.4×10⁴CFU/克和7.7×10⁷CFU/克。