作　　者： (董琦）; (肖珊）; (张春晓）; (张天任）; (王际辉）;

机构地区： 大连工业大学食品学院,大连116034

出　　处： 《食品工业》 2017年第9期119-122,共4页

摘　　要： 养殖试验设置两个处理组,分别为空白组(饲喂基础饵料)和试验组(饲喂添加0.5%壳寡糖的基础饵料),试验进行8周,对空白组和试验组刺参体壁中的质构、基本营养成分、脂肪酸和氨基酸组成进行了分析。结果表明,与空白组相比,饵料中添加0.5%壳寡糖显著提高了刺参体壁的硬度、咀嚼性和弹性,显著降低了黏性(p<0.05),改善了刺参体壁的口感。饵料中添加0.5%壳寡糖使刺参体壁的粗蛋白含量提高22%,粗脂肪含量下降11.8%(p<0.05),但对刺参体壁的黏结性、总糖含量无显著性影响(p>0.05)。试验组刺参体壁中饱和脂肪酸含量为18.11%,显著低于空白组(p<0.05),多不饱和脂肪酸含量为35.69%,EPA+DHA为6.88%,均显著高于空白组刺参(p<0.05),但饵料中添加0.5%壳寡糖对刺参体壁中单不饱和脂肪酸含量无显著影响(p>0.05)。试验组刺参体壁中必需氨基酸含量为12.7%,非必需氨基酸含量为21.87%,总氨基酸量为34.57%,EAA/TAA为36.74%,均显著高于空白组(p<0.05),表明试验组刺参体壁的营养价值较高。试验表明,饵料中添加0.5%壳寡糖可以在一定程度上提高刺参产品品质。 Abstract There were two groups in this experiment, the sea cucumbers of the control group were fed the basic diet and the animals of additional group were fed diet which addition of 0.5% chitosan oligosaccharide （COS） in basic diet. The feeding experiment lasted for 8 weeks. It determined the texture, the basic nutrition, the composition of fatty acid and amino acids in the body wall of sea cucumber Apostichopus japonicas. The results showed that compared with the control group, dietary addition of 0.5% COS increased the hardness, chewiness and resilience of sea cucumber Apostichopus japonicus, decreased the viscosity （p〈0.05） and improved the taste of Apostichopusjaponicus. The content of the crude protein increased by 22%, the crude fat decreased by 11.8% （p〈0.05）. There are no significant difference on the cohesiveness and total sugar （p〉0.05）. The saturated fatty acid content was 18.11% in the experimental group was significantly lower than that of the control group of A. japonicas. The content of polyunsaturated fatty acids was 35.69%, EPA＋DHA was 6.88% 60〈0.05）. And there are no significant difference on the monounsaturated fatty acid （p〉0.05）. Compared with the control group, the essential amino acid of the additional group was 12.7%, the content of non-essential amino acids was 21.87%, the total amount of amino acids was 34.57%, EAA/TAA was 36.74% （p〈0.05）. So the sea cucumber of the additional group had better quality of protein. This study showed that adding 0.5% chitosan oligosaecharide could improve the product quality of sea cucumber.

关 键 词： 刺参 壳寡糖 体壁 产品品质