梭鱼肌肉营养成分与品质的评价

Evaluation of nutritional components and quality of Liza haematocheila muscle

中文关键词: 梭鱼  肌肉  营养成分

英文关键词: Liza haematocheila  Muscle  Nutritional quality

中文摘要:

      利用常规营养测试方法对6尾梭鱼(雌雄各半)的营养成分进行了测定，并做了较为全面的分析和比较。结果表明，其肌肉鲜样中水分含量为80.90%，粗蛋白含量为17.25%，粗脂肪含量为0.76%，灰分含量为0.83%，碳水化合物为0.26%。肌肉中17种氨基酸的总量为干重的82.51%。其中，7种必需氨基酸的总量占干重的33.14%，占氨基酸总量的40.18%，必需氨基酸与非必需氨基酸的比例为78.40%，符合FAO/WHO的标准。梭鱼的第一、二限制性氨基酸分别为蛋氨酸+胱氨酸和缬氨酸，必需氨基酸指数(EAAI)为59.63。梭鱼肌肉中含有24种脂肪酸，不饱和脂肪酸含量丰富，与饱和脂肪酸的比例约为3∶1；必需脂肪酸ω-6和ω-3家族的比例(6.11∶1)合理；EPA+DHA的含量占干重的4.32%，高于其他一些经济鱼类。梭鱼微量元素的比例合理。

英文摘要:

      Nutritional components of Liza haematocheila muscle were determined with conventional methods.The results were analyzed and compared in order to evaluate the nutritional quality of L.haematocheila. The results showed that contents of moisture,crude protein,crude fat,ash,carbohydrates of the fish muscles were 80.90%,17.25%,0.76%,0.83% and 0.26%,respectively.The total percentage of 17 amino acids and 7 essential amino acids were 82.51% and 33.14% in the dried muscle samples,respectively.The percentage of essential amino acids in the total amino acids was 40.18%,and the ratio of essential amino acids and non-essential amino acids was 0.7∶8∶1.Apparently,the two ratios in the muscle of L.haematocheila were in accord with the standard of FAO/WHO (40%,60%).According to amino acids score (AAS) and chemical score (CS),the first limiting amino acid was Methionine+ Cystine and the second limiting amino acid was Valine in the muscle of L.haematocheila,with an essential amino acid indice (EAAI) of 59.63. Twenty four fatty acids were found in the dried muscle samples and the ratio of unsaturated fatty acids and saturated fatty acids was 3∶1; the ratio of ω-6 and ω-3 (6.11∶1) essential fatty acids was reasonable. The content of EPA+DHA was 4.32% in the dried sample,which was higher than some other economic fishes.The composition of trace elements in the muscles of L.haematocheila was reasonable. In general, L.haematocheila is euryhaline fish species with balanced nutrition and relatively high nutritional value,which deserves further exploitation and popularization.