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首页> 外文期刊>Cogent Food & Agriculture >Nutritional and sensory properties of salted fish product, lakerda
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Nutritional and sensory properties of salted fish product, lakerda

机译：咸鱼产品Lakerda的营养和感官特性

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The objective of this study was to determine nutritional and sensorial properties of lakerda , a traditional salted fish product, produced from Atlantic bonito (Sarda sarda ). From the point of nutritional characterization, chemical content and amino acid and fatty acid compositions of lakerda have been investigated. For determination of sensorial attribute, instrumental texture, instrumental color, and descriptive sensorial analyses were conducted. Chemical composition of lakerda was 52.22% water, 14.64% protein, 17.39% lipid, 15.14% ash. Protein of lakerda has a well-balanced amino acid composition, with high amounts of Glutamic acid?+?Glutamine (4.75?g/100?g), Aspartic acid?+?Asparagine (2.39?g/100?g), Leucine (1.51?g/100?g), and Valine (1.36?g/100?g). Thirty-two fatty acids were identified in lipid of lakerda , of which monounsaturated fatty acids were the highest proportion (40.91%). Oleic acid (C18:1) was dominant fatty acid followed by docosahexaenoic acid (DHA; 22:6n?3) and palmitic acid (C16:0) with percentages of 21.68, 18.79, 11.49, respectively. In instrumental properties, hardness, L * (lightness), a * (redness) and b * values (yellowness) of lakerda were measured as 2.04?kg, 37.44, 5.23, and 0.47, respectively. The results of this study indicated that lakerda has outstanding sensory and nutritional characteristics due to high quality and well-balanced essential amino acid and fatty acid.
机译：这项研究的目的是确定从i鱼（Sarda sarda）生产的传统咸鱼产品Lakerda的营养和感官特性。从营养表征的角度，已经研究了拉克达的化学含量以及氨基酸和脂肪酸组成。为了确定感觉属性，进行了仪器质地，仪器颜色和描述性感觉分析。拉克达的化学组成为52.22％的水，14.64％的蛋白质，17.39％的脂质，15.14％的灰分。 Lakerda的蛋白质具有均衡的氨基酸组成，其中含有大量的谷氨酸+谷氨酰胺（4.75微克/ 100微克），天冬氨酸+ +天冬酰胺（2.39微克/ 100微克）。 ，亮氨酸（1.51？g / 100？g）和缬氨酸（1.36？g / 100？g）。在lakerda的脂质中鉴定出32种脂肪酸，其中单不饱和脂肪酸的比例最高（40.91％）。油酸（C18：1）是主要脂肪酸，其次是二十二碳六烯酸（DHA; 22：6n？3）和棕榈酸（C16：0），其百分比分别为21.68、18.79、11.49。在仪器性能方面，拉克达的硬度，L *（亮度），a *（红色）和b *（黄色）值（黄色）分别为2.04？kg，37.44、5.23和分别为0.47这项研究的结果表明，由于高质量和均衡的必需氨基酸和脂肪酸，lakerda具有出色的感官和营养特性。

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