肖明松, 崔峰, 康健, 等. 长吻鮠养殖群体与野生群体遗传多样性分析[J]. 水生生物学报, 2013, 37(1): 90-99.
鲍美华, 冯军, 何锦军, 等. 长江特色鱼类长吻鮠大规格苗种培育技术要点[J]. 中国水产, 2021(8): 76-77.
BAO G L, LIU X, WANG J Q, et al. Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus thoracis Muscle of Tibetan Sheep[J]. Frontiers in Veterinary Science, 2021, 8: 689589. doi: 10.3389/fvets.2021.689589
李云霞, 孟军, 王建文, 等. 年龄对伊犁马肉食用品质和肌纤维特性的影响[J]. 食品研究与开发, 2021, 42(20): 14-20. doi: 10.12161/j.issn.1005-6521.2021.20.003
王琨, 程宝晶, 刘斌, 等. 不同年龄野生和养殖兴凯湖翘嘴鲌肌肉营养成分分析[J]. 中国水产科学, 2012, 19(5): 906-912.
曹静, 张凤枰, 宋军, 等. 养殖和野生长吻鮠肌肉营养成分比较分析[J]. 食品科学, 2015, 36(2): 126-131.
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定: GB 5009.3-2016[S]. 北京: 中国标准出版社, 2016.
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中灰分的测定: GB 5009.4-2016[S]. 北京: 中国标准出版社, 2016.
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009.5-2016[S]. 北京: 中国标准出版社, 2016.
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中脂肪的测定: GB 5009.6-2016[S]. 北京: 中国标准出版社, 2016.
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中氨基酸的测定: GB 5009.124-2016[S]. 北京: 中国标准出版社, 2016.
PELLETT P L, YOUNG V R. 蛋白质食物的营养评价[M]. 范文洵, 译. 北京: 人民卫生出版社, 1984.
刘志皋. 食品营养学[M]. 2版. 北京: 中国轻工业出版社, 2004.
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中脂肪酸的测定: GB 5009.168-2016[S]. 北京: 中国标准出版社, 2016.
王崇, 陈金生, 夏一丹, 等. 中国结鱼营养成分分析与品质评价[J]. 水产学杂志, 2023, 36(6): 8-13. doi: 10.3969/j.issn.1005-3832.2023.06.002
娄新建, 马万浩, 郝力壮, 等. 牦牛肉品质研究进展[J]. 中国畜牧兽医, 2024, 51(8): 3394-3409.
李娜, 柴晓峰, 张继才, 等. 年龄对云南本地牛肉品质的影响[J]. 食品工业科技, 2015, 36(22): 105-110.
赵仲孟, 周剑, 李强, 等. 不同年龄段养殖长吻鮠肌肉的营养成分比较及评价[J]. 中国农学通报, 2023, 39(23): 102-108. doi: 10.11924/j.issn.1000-6850.casb2022-0593
HOU M D, SUN W B, MA Y, et al. Comparative Analysis for Nutrients, Flavor Compounds, and Lipidome Revealed the Edible Value of Pond-Cultured Male Pelodiscus sinensis with Different Ages[J]. Food Chemistry, 2024, 454: 139795. doi: 10.1016/j.foodchem.2024.139795
MODZELEWSKA-KAPITUŁA M, TOMASZ Ż. The Influence of Age and Gender on the Quality of Raw and Roasted Wild Boars (Sus scrofa) Meat[J]. Meat Science, 2021, 181: 108600. doi: 10.1016/j.meatsci.2021.108600
阚博文, 高亚伟, 王国军, 等. 不同年龄陕北绒山羊胴体差异比较研究[J]. 中国畜牧杂志, 2019, 55(2): 44-48.
李佳蔚, 丁玉竹, 薛敬林, 等. 莱州湾6种海水鱼肌肉营养成分与健康评价[J]. 食品工业, 2023, 44(11): 319-322. doi: 10.3969/j.issn.1004-471X.spgy202311081
温小波, 库夭梅, 李伟国. 4种优质底栖淡水鱼类肌肉营养成分的比较[J]. 大连水产学院学报, 2003, 18(2): 99-103. doi: 10.3969/j.issn.1000-9957.2003.02.005
贾成霞, 曲疆奇, 李永刚, 等. 密云水库鲢鱼、鳙鱼营养成分分析与评价[J]. 水产科学, 2019, 38(1): 40-47.
汪涛, 沈勇, 孙龙生, 等. 梭鲈与加州鲈、鳜鱼的肌肉品质比较[J]. 水产养殖, 2020, 41(7): 17-23.
董纯, 罗安红, 陈小娟, 等. 不同年龄和性腺发育阶段圆口铜鱼营养成分分析[J]. 水生态学杂志, 2022, 3(2): 108-115.
刘义, 赵钺沁, 周怡梅, 等. 鲜味肽的研究进展[J]. 西华大学学报(自然科学版), 2016, 35(3): 21-25.
罗辉, 周明瑞, 敬庭森, 等. 雌、雄卵形鲳鲹肌肉品质评价[J]. 南方水产科学, 2020, 16(6): 115-123.
SARMA D, AKHTAR M S, DAS P, et al. Nutritional Quality in Terms of Amino Acid and Fatty Acid of Five Coldwater Fish Species: Implications to Human Health[J]. National Academy Science Letters, 2013, 36(4): 385-391.
NANAOBI H, ROMHARSHA H, SAROJNALINI C. Amino Acid Profiling of Some Fresh Water Fishes of Manipur[J]. Oriental Journal of Chemistry, 2022, 38(6): 1453-1459.
CONSULTATION J W E. Protein and Amino Acid Requirements in Human Nutrition[J]. World Health Organization Technical Report Series, 2007(935): 1-265.
DAWCZYNSKI C, SCHUBERT R, JAHREIS G. Amino Acids, Fatty Acids, and Dietary Fibre in Edible Seaweed Products[J]. Food Chemistry, 2007, 103(3): 891-899.
MACHADO M, MACHADO S, PIMENTEL F B, et al. Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System[J]. Foods, 2020, 9(10): 1382.
BROWN M R, JEFFREY S W. Biochemical Composition of Microalgae from the Green Algal Classes Chlorophyceae and Prasinophyceae. 1. Amino Acids, Sugars and Pigments[J]. Journal of Experimental Marine Biology and Ecology, 1992, 161(1): 91-113.
倪冬冬, 李洪军, 贺稚非, 等. 大鲵汤加工过程中营养品质变化规律[J]. 食品科学, 2017, 38(20): 119-124.
WANG L, JIA S P, ZHANG L, et al. Comparative Study on Nutritional Quality and Volatile Flavor Compounds of Muscle in Cyprinus carpio haematopterus under Wild, Traditional Pond and In-Pond Raceway System Culture[J]. Aquaculture Reports, 2022, 25: 101194.
刘晓畅, 张寿, 孙宝忠, 等. 牦牛肉品质特性研究进展[J]. 肉类研究, 2020, 34(11): 78-83.
MA F R, WANG L, HUANG J T, et al. Comparative Study on Nutritional Quality and Serum Biochemical Indices of Common Carp (Cyprinus carpio) Aged 11 to 13 Months Aged Cultured in Traditional Ponds and Land-Based Container Aquaculture Systems[J]. Food Research International, 2023, 169: 112869.
段叶辉, 李凤娜, 李丽立, 等. n-6/n-3多不饱和脂肪酸比例对机体生理功能的调节[J]. 天然产物研究与开发, 2014, 26(4): 626-631, 479.
KELAVA UGARKOVIĆ N, KONJAČIĆ M, PRPIĆ Z, et al. Effect of Sex and Age on Nutritional Content in Wild Axis Deer (Axis axis Erx. ) Meat[J]. Animals, 2020, 10(9): 1560.
ZHANG Y L, YANG B, YANG L, et al. Comparison of the Nutritional Qualities of the Pond, Rice-Field and Wild Crayfish (Procambarus clarkii) Meat[J]. Food Chemistry Advances, 2023, 2: 100272.
YU H Z, CHEN S S. Identification of Characteristic Aroma-Active Compounds in Steamed Mangrove Crab (Scylla serrata)[J]. Food Research International, 2010, 43(8): 2081-2086.
曹静, 张凤枰, 杨欣怡, 等. 顶空固相微萃取-气相色谱-质谱联用分析养殖长吻鮠肌肉挥发性风味成分[J]. 食品与发酵工业, 2015, 41(7): 160-165.
TENG X Y, LIU Y, CHEN L P, et al. Effects of Liquid Nitrogen Freezing at Different Temperatures on the Quality and Flavor of Pacific Oyster (Crassostrea gigas)[J]. Food Chemistry, 2023, 422: 136162.
WANG Z J, LI H Q, CAO W H, et al. Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)[J]. Foods, 2023, 12(11): 2136.
MARTI-QUIJAL F J, REMIZE F, MECA G, et al. Fermentation in Fish and By-Products Processing: An Overview of Current Research and Future Prospects[J]. Current Opinion in Food Science, 2020, 31: 9-16.
王福田, 赖年悦, 程华峰, 等. 比较分析三种不同环境下的中华鳖肌肉营养品质及其挥发性风味物质[J]. 食品与发酵工业, 2019, 45(22): 253-261.
GAO P, JIANG Q X, XU Y S, et al. Aroma Profiles of Commercial Chinese Traditional Fermented Fish (Suan Yu) in Western Hunan: GC-MS, Odor Activity Value and Sensory Evaluation by Partial Least Squares Regression[J]. International Journal of Food Properties, 2020, 23(1): 213-226.
郑欣虹, 曾巧玲, 杜艳瑜, 等. 大黄鱼鱼卵磷脂-鱼油微胶囊贮藏过程中挥发性成分及稳定性分析[J]. 食品与发酵工业, 2024, 50 (14): 173-179, 186.
ZHANG J H, CAO J, PEI Z S, et al. Volatile Flavour Components and the Mechanisms Underlying Their Production in Golden Pompano (Trachinotus blochii) Fillets Subjected to Different Drying Methods: A Comparative Study Using an Electronic Nose, an Electronic Tongue and SDE-GC-MS[J]. Food Research International, 2019, 123: 217-225.
翟笑倩, 林蠡, 陈碧翰, 等. 不同热处理对脆化罗非鱼肉挥发性成分的影响[J]. 仲恺农业工程学院学报, 2022, 35(4): 10-18.