The Study Of Correlation Between Characteristic Lipids And Surimi Gel Characteristics Of Main Marine Fish In China

China is the county with the most important marine and fishery resources in the world.The development of seafood not only promotes the development of coastal fishery economy,but also meets the diversified dietary nutritional needs of urban and rural residents.The nutrition of marine fish is rich.The lipids can have a positive effect on human health.This paper takes marine fish as the research object,and explores the correlation between the crude fat,fatty acid composition,phospholipid composition,surimi gel quality(gel strength,texture,whiteness,water-holding capacity)and phospholipid composition of marine fish.Explore suitable surimi species to meet people’s nutritional needs.This paper covers the following four parts:1.The muscle fat content and fatty acid composition of the marine fish are studied.By analyzing the crude fat content and fatty acid composition of 30 marine fish,it is found that the crude fat content and fatty acid species differed depending on the fish species.The crude fat content is 32.87～137.29 g per kg muscle of 30 species of marine fish.A total of 24 fatty acids are detected,including 9 saturated fatty acids(SFA),15 unsaturated fatty acids(5 monounsaturated fatty acids(MUFA)and 10 polyunsaturated fatty acids(PUFA)).The content of SFA ranges from25.27% and 40.48%,and the MUFA content is between 14.88% and41.46%,and the content of PUFA ranges from 22.22% to 50.95%.EPA and DHA account for 11.36% to 41.47% of total fatty acids.2.To investigate the determination method of seawater fish phospholipid.Lateolabrax japonicus is used as an example,the phospholipid composition of Lateolabrax japonicus is determined by high-performance liquid chromatography evaporative light scattering detection.The peak shape obtained by selecting the mobile phase n-hexane-isopropanol-acetic acid system was good and could be completely separated.The spiked recovery rate meets the experimental requirements.The method has high precision,and the coefficient of variation is less than 3%.The average recovery rate is 82.14% to105.00%,and the relative standard deviation is less than 3.50%.The phospholipid components can be detected quickly and efficiently.The method is sensitive,accurate and reliable.It is suitable for the determination of phospholipids in seawater fish.3.To investigate the composition and content of phospholipids in marine fish muscle.The composition of 30 kinds of marine fish phospholipids is analyzed,and the contents and types of phospholipids are different.The total content of marine fish phospholipids is 0.39～10.1mg/g,the content of phosphatidylethanolamine(PE)is 0.17～2.35 mg/g,the content of lysophosphatidylethanolamine(LPE)is 0.04～0.07 mg/g,the content of phosphatidylinositol(PI)is 0.04～0.31 mg/g,the content of phosphatidylserine(PS)is 0.02-0.06 mg/g,the content of phosphatidylcholine(PC)is 0.03～3.16 mg/g,the content of sphingomyelin(SM)is 0.02～0.1 mg/g,and the content of lysophosphatidylcholine(LPC)is 0.04～7.31 mg/g.Seven kinds of phospholipids are detected in all seawater fish muscles,among them,Trachinotus ovatus、Acanthopagrus latus、Siganus fuscessens,have the richest phospholipids composition.4.To investigate the correlation between the quality of marine fish surimi gel and phospholipids.The quality of sea fish surimi gel(texture,gel strength,whiteness,water holding capacity),the crude fat content,phospholipid composition and content were determined.Research on the correlation between the quality of surimi gel and phospholipid composition.The results showed that the hardness of seawater surimi gel is 68～425.33 g,cohesiveness is 0.65～0.89,elasticity is 2.57～2.98 mm,and chewiness is 1.55～9.07 mJ.The Surimi gel strength is165.81～1132.09 g.cm,whiteness is 63.92～89.9,and water holding capacity is 72.07%～90.42%.The crude fat content is 30.46～130 g in each kg surimi gel.The phosphatidylethanolamine(PE)content of marine fish surimi gel is 0.34～2.55 mg/g,the content of lysophosphatidylethanolamine(LPE)is 0.04～0.05 mg/g,the content of phosphatidylinositol(PI)is 0.06～0.51 mg/g,the content of phosphatidylcholine(PC)is 0.03～1.96 mg/g,and the content of lysophosphatidylcholine(LPC)is 0.04～6.15 mg/g.Five kinds of phospholipids are detected in all seawater fish surimi gel,including PE,LPE,PI,PC and LPC.The correlation between the quality characteristics of surimi gel and phospholipids is as follows.The PE content is significantly positively correlated with the LPC content.The PI content is positively correlated with the hardness.The chewability is positively correlated with the LPE content and significantly negatively correlated with the gel strength.The whiteness is positively correlated with the cohesion,the elasticity,and the water holding capacity.According to the correlation between fish phospholipid,surimi gel phospholipid and surimi quality,considering all kinds of factors,it is concluded that Trachinotus ovatus,Acanthopagrus latus,Lates calcarifer,Mugil cephalus,Lateolabrax japonicus are the most suitable fish species for surimi prodction.