3种小型金枪鱼肌肉营养成分及品质特性

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Abstract：Toinvestigate thediferences inthenutritionalcompositionandqualitycharacteristicsoftunamuscleamong hree smal-sizedspecies：sjackonitondlitleuyommonlyrktedinia，thisdydeteindthesicrts aminoacidandfatyacidompositions，texturalproperties，colorandvolatileflavorcompositionoftunamuscle.Thesults showed that the moisture contents of the three tuna species ranged from 71.95% to 75.46% ，the crude fat contents from 0.24% to 0.88% ，the ash contents were about 2% ，and the protein contents ranged from 19.29% to 22.37% ;significant inter-species diferences werefoundonlyin protein contents.A totalof18aminoacids and37fattyacids were detected，andalthree species showed wellbalanced nutrientcompositionas importantsourcesofhigh-quality proteinandfattyacids.Inaddition， the hardnessofrawfleshof itle tunny was significantly higherthan thatof skipjackandbonito tuna，and thehardness， chewiness，and gumminessofcooked bonito tunawere the highest，whereas thefleshof skipjack tunahadthehighest elasticitymoderateardnssandtebesttexturechracteristics.hereasasgnificantdierenceintecolorderenceof whitemusclebetween bonito and little tunny ），whilenosignificantdifferencewasfound betweenskipjackand the otherspecies;thedark meatofbonitotuna hadthe highest rednessvalue，whichwas consistent withthevisual appearance. Atotalof34vlatileflavorcompoundsweredetected，andthevolatileflavorsubstances inthemuscleoflitletunnydieed significantly from those in the other species. n -Pentanal，hexanal，and heptanal may contribute to the strong fishy flavorof these three tuna species.

Keywords： small-sized tuna; nutrient composition; nutritional evaluation; texture; flavor

DOI：10.7506/rlyj1001-8123-20250223-052

中图分类号：TS254.2 文献标志码：A 文章编号：1001-8123（2025）11-0009-07

金枪鱼又称鱼、吞拿鱼，是属硬骨鱼纲、鲭形目、鲭科的一种海洋鱼类1。（剩余11620字）