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加工对斯里兰卡六种商业海参品种的近似成分和脂肪酸组成的影响。

Effects of processing on proximate and fatty acid compositions of six commercial sea cucumber species of Sri Lanka.

作者信息

Nishanthan G, Kumara P A D A, de Croos M D S T, Prasada D V P, Dissanayake D C T

机构信息

1Department of Zoology, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.

2Inland Aquatic Resources and Aquaculture Division, National Aquatic Resources Research and Development Agency (NARA), Crow Island, Colombo 15, Sri Lanka.

出版信息

J Food Sci Technol. 2018 May;55(5):1933-1941. doi: 10.1007/s13197-018-3111-4. Epub 2018 Mar 13.

DOI:10.1007/s13197-018-3111-4
PMID:29666546
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5897317/
Abstract

Processing and its impacts on proximate composition and fatty acid profile of six sea cucumber species; and sp. 1 collected from the northwest coast of Sri Lanka were analyzed. Sea cucumbers are processed into -- by both domestic and industrial level processors following the similar steps of cleaning, evisceration, first boiling, salting, second boiling and drying. However, domestically processed -- always reported a higher percentage of moisture, crude ash, crude fat and lower percentage of crude protein than industrially processed products. Although processing resulted in a significant reduction of total SFA and MUFA in fresh individuals of most of these species, total PUFA increased significantly in processed individuals excluding species. Palmitic acid was found to be the most dominant fatty acid in all these species followed by eicosapentaenoic acid, which showed a significant increase in processed products, except sp. 1. Total MUFA were higher than total SFA in all sea cucumber species having exceptions in sp.1 and fresh These findings will make a significant contribution to fill the gaps in existing information as no any previous information is available for species like and .

摘要

六种海参的加工及其对其近似成分和脂肪酸谱的影响;对从斯里兰卡西北海岸采集的 和刺参1号进行了分析。海参由家庭和工业加工商加工成[此处原文缺失具体加工成的产品名称],遵循相似的清洗、去内脏、初次煮沸、腌制、二次煮沸和干燥步骤。然而,家庭加工的[此处原文缺失具体加工产品名称]总是比工业加工产品含有更高比例的水分、粗灰分、粗脂肪和更低比例的粗蛋白。尽管加工导致大多数这些物种的新鲜个体中总饱和脂肪酸(SFA)和单不饱和脂肪酸(MUFA)显著减少,但除[此处原文缺失具体物种名称]外,加工个体中的总多不饱和脂肪酸(PUFA)显著增加。在所有这些物种中,棕榈酸被发现是最主要的脂肪酸,其次是二十碳五烯酸,除刺参1号外,其在加工产品中显著增加。在所有海参物种中,总MUFA高于总SFA,但刺参1号和新鲜的[此处原文缺失具体物种名称]除外。这些发现将为填补现有信息空白做出重大贡献,因为之前没有关于[此处原文缺失具体物种名称]和[此处原文缺失具体物种名称]等物种的任何信息。

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本文引用的文献

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Fatty acid compositions in local sea cucumber, Stichopus chloronotus, for wound healing.用于伤口愈合的本地海参(绿刺参)中的脂肪酸组成。
Gen Pharmacol. 1999 Oct;33(4):337-40. doi: 10.1016/s0306-3623(98)00253-5.