Sun Tongtong, Chen Xiaoting, Liu Zhiyu, Xie Chenyang, Liu Shuji, Su Yongchang, Pan Nan, Qiao Kun, Shi Wenzheng
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 361013, China.
Foods. 2025 Apr 3;14(7):1265. doi: 10.3390/foods14071265.
This study analyzed the basic nutritional components and amino acid, fatty acid, and mineral composition of hybrid abalone ♀ × ♂ adductor (AM), transition (TM), and skirt (SM) muscles. The taste characteristics of the muscles were measured via electronic tongue, and the volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Compared to SM, AM and TM exhibited relatively similar basic nutritional compositions. Although SM exhibited the highest moisture content (84.67%), its protein content (only 11.83%) and total carbohydrate content (only 0.19%) were significantly lower than those of AM (20.42% and 4.14%) and TM (19.10% and 4.48%). The ash and fat contents were similar across the three muscle parts. The amino acid composition was consistent across three parts, and AM showed the highest total amino acid content, ratio of essential amino acids, and essential amino acid index. All three muscle parts were rich in polyunsaturated fatty acids, but the content was higher in AM and TM than in SM. The mineral elements were rich in variety, with high K, P, Mg, and Zn contents. Bitterness intensities were lower and umami and richness intensities were higher in AM and TM than in SM. The contents of volatile compounds related to fishy odor were higher in TM and SM than in AM. The results provided a scientific basis for the intensive processing and comprehensive utilization of ♀ × ♂.
本研究分析了杂交鲍♀×♂闭壳肌（AM）、过渡肌（TM）和裙边肌（SM）的基本营养成分以及氨基酸、脂肪酸和矿物质组成。通过电子舌测定肌肉的滋味特性，并采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析鉴定挥发性化合物。与SM相比，AM和TM的基本营养成分相对相似。虽然SM的水分含量最高（84.67%），但其蛋白质含量（仅11.83%）和总碳水化合物含量（仅0.19%）显著低于AM（20.42%和4.14%）和TM（19.10%和4.48%）。三个肌肉部位的灰分和脂肪含量相似。三个部位的氨基酸组成一致，且AM的总氨基酸含量、必需氨基酸比例和必需氨基酸指数最高。所有三个肌肉部位都富含多不饱和脂肪酸，但AM和TM中的含量高于SM。矿物质元素种类丰富，钾、磷、镁和锌含量较高。AM和TM的苦味强度较低，鲜味和丰富度强度高于SM。与腥味相关的挥发性化合物含量在TM和SM中高于AM。研究结果为♀×♂的精深加工和综合利用提供了科学依据。
