为了探究烹饪方式对鲟鱼肉的蛋白质营养价值和风味物质含量的影响，该研究以人工养殖的鲟鱼肉为原料，比较了清蒸和煎炸烹饪方式，对鲟鱼肉的基本营养物质、氨基酸、蛋白质、风味化合物含量，以及氨基酸指数（AAS、EAAI）、蛋白质效价的影响，结果表明，以生鱼肉为对照，清蒸和煎炸使鲟鱼肉的水分含量分别降低了56.41%和43.73%；清蒸和煎炸使鲟鱼肉的干基脂肪含量分别降低了19.78%和17.47%；清蒸和煎炸使鲟鱼肉的干基灰分含量分别增加了25.80%和20.85%；清蒸和煎炸使鲟鱼肉的干基蛋白质含量分别增加了10.37%和26.27%。煎炸使鲟鱼肉的氨基酸指数和蛋白质效价较清蒸组更高。与鲟鱼生肉相比，煎炸使鲟鱼肉的必需氨基酸含量、氨基酸指数和蛋白质效价均提高，且较清蒸烹饪方式处理组高。通过固相微萃取技术（SPME）和气相色谱-质谱联用技术（GC-MS）分析，从生鲟鱼肉、清蒸鲟鱼肉和油炸鲟鱼肉中分别鉴定出27种、28种、27种挥发性风味物质，主要包括醛类、烃类、醇类以及其他类风味化合物。总之，鲟鱼肉经过煎炸和清蒸处理，可以使其蛋白质营养价值提高、风味物质含量增加。

To explore the effect of cooking methods on protein nutrition and flavor ingredients of sturgeon meat (Acipenser sturio Linnaeus), the meat from artificial breeding sturgeon was taken as raw material, the effects of steaming and frying on the contents of basic nutrients, amino acids, protein, flavor compounds, amino acid index (AAS, EAAI) and protein efficiency ratio (PER) of sturgeon meat were compared. The results indicated that steaming and frying reduced the water content of raw sturgeon meat by 56.41% and 43.73%, respectively; steaming and frying decreased the fat content (in dry matter) of sturgeon meat by 19.78% and 17.47%, respectively; steaming and frying increased the dry ash content of sturgeon meat by 25.80% and 20.85%, respectively; the dry protein content in both steamed and fried sturgeon meat were increased by 10.37% and 26.27%, respectively. The amino acid index and PER of sturgeon meat were higher than those of the steamed. Compared with the raw sturgeon meat, the essential amino acid content, amino acid index and PER of sturgeon meat were increased by frying, and higher than those of the steamed group. Solid phase microextraction and gas chromatography-mass spectrometry assays identified27, 28 and 27 volatile flavor compounds from raw, steamed and fried sturgeon meat, respectively. The flavor compounds are aldehydes, hydrocarbons, alcohols and others. In brief, the protein nutritional value and flavor ingredient content of sturgeon meat can be increased by frying and steaming.

国家现代农业产业技术体系四川创新团队项目（sccxtd-2021-15）；四川省科技计划重点研发项目（2020YFN0151）