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生鲜、烟熏和腌制淡水鱼的近端成分及营养价值

Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish.

作者信息

Mielcarek Konrad, Puścion-Jakubik Anna, Gromkowska-Kępka Krystyna J, Soroczyńska Jolanta, Naliwajko Sylwia K, Markiewicz-Żukowska Renata, Moskwa Justyna, Nowakowski Patryk, Borawska Maria H, Socha Katarzyna

机构信息

Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2D Street, 15-222 Bialystok, Poland.

出版信息

Foods. 2020 Dec 17;9(12):1879. doi: 10.3390/foods9121879.

DOI:10.3390/foods9121879
PMID:33348728
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7766919/
Abstract

The aim of the study was to assess protein, fat, salt, collagen, moisture content and energy value of freshwater fish purchased in Polish fish farms. Eight species of freshwater fish (raw, smoked, pickled) were assessed by near infrared spectroscopy (NIRS). The protein content varied between 15.9 and 21.7 g/100 g, 12.8 and 26.2 g/100 g, 11.5 and 21.9 g/100 g in raw, smoked and pickled fish, respectively. Fat content ranged from 0.89 to 22.3 g/100 g, 0.72 to 43.1 g/100 g, 0.01 to 29.7 g/100 g in raw, smoked and pickled fish, respectively. Salt content ranged from 0.73 to 1.48 g/100 g, 0.77 to 3.39 g/100 g, 1.47 to 2.29 g/100 g in raw, smoked and pickled fish, respectively. A serving (150 g) of each fish product provided 53.2-71.9% of the Reference Intake (RI) for protein, 2.21-60.3% of the RI for fat, 21.3-61.3% of the RI for salt and 6.27-24.4% kJ/6.29-24.5% kcal of the RI for energy. Smoked fish had a higher protein and also fat content than raw and pickled fish, while smoked and pickled fish had higher salt content than raw fish. Cluster analysis was performed, which allowed to distinguish, on the basis of protein, fat, salt, collagen and moisture content, mainly European eel.

摘要

该研究的目的是评估在波兰养鱼场购买的淡水鱼的蛋白质、脂肪、盐、胶原蛋白、水分含量和能量值。通过近红外光谱法（NIRS）对8种淡水鱼（生鱼、熏鱼、腌鱼）进行了评估。生鱼、熏鱼和腌鱼的蛋白质含量分别在15.9至21.7克/100克、12.8至26.2克/100克、11.5至21.9克/100克之间。脂肪含量分别为生鱼0.89至22.3克/100克、熏鱼0.72至43.1克/100克、腌鱼0.01至29.7克/100克。盐含量分别为生鱼0.73至1.48克/100克、熏鱼0.77至3.39克/100克、腌鱼1.47至2.29克/100克。每份（150克）每种鱼产品提供的蛋白质占参考摄入量（RI）的53.2 - 71.9%，脂肪占RI的2.21 - 60.3%，盐占RI的21.3 - 61.3%，能量占RI的6.27 - 24.4%千焦/6.29 - 24.5%千卡。熏鱼比生鱼和腌鱼的蛋白质和脂肪含量更高，而熏鱼和腌鱼比生鱼的盐含量更高。进行了聚类分析，这使得能够根据蛋白质、脂肪、盐、胶原蛋白和水分含量，主要区分出欧洲鳗鱼。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/319cc8dd2a34/foods-09-01879-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/29b20d0f60f3/foods-09-01879-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/4181f8da542f/foods-09-01879-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/fabb66418b3c/foods-09-01879-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/a289fd83b0bc/foods-09-01879-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/5a5e5fb5aece/foods-09-01879-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/bf89c3c22ca0/foods-09-01879-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/0ef805951bfa/foods-09-01879-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/319cc8dd2a34/foods-09-01879-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/29b20d0f60f3/foods-09-01879-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/4181f8da542f/foods-09-01879-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/fabb66418b3c/foods-09-01879-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/a289fd83b0bc/foods-09-01879-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/5a5e5fb5aece/foods-09-01879-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/bf89c3c22ca0/foods-09-01879-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/0ef805951bfa/foods-09-01879-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dbf4/7766919/319cc8dd2a34/foods-09-01879-g008.jpg

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