草鱼(Ctenopharyngodon idellus)、梭鱼(Liza haematocheila)、黑石斑鱼(Centropristis striata)的营养成分及加工品质比较

The Nutritional Value and Processing Quality of Ctenopharyngodon idellus, Liza haematocheila, and Centropristis striata

中文关键词: 草鱼  梭鱼  黑石斑鱼  营养成分

英文关键词: Ctenopharyngodon idellus, Liza haematocheila, Centropristis striata, Nutrient component

中文摘要:

      本研究对不同养殖环境和食性的草鱼(Ctenopharyngodon idellus)、梭鱼(Liza haema- tocheila)、黑石斑鱼(Centropristis striata)的营养成分和加工品质进行了分析比较。对鱼体的解剖测量结果显示，梭鱼头重占体重的比例为17.09%，低于黑石斑鱼和草鱼。对3种鱼的胶原蛋白和氨基酸成分分析结果显示，黑石斑鱼肌肉可溶性与不可溶性胶原蛋白含量均为最高，分别为0.22 mg/ml和2.12 mg/ml，梭鱼含量次之，分别为0.05 mg/ml和0.82 mg/ml。黑石斑鱼的鲜味氨基酸含量最高(44.37%)，梭鱼为32.80%，均显著高于草鱼(24.50%)。6种必需氨基酸总含量：草鱼最低，为53.31%，梭鱼为57.14%，黑石斑鱼最高，为62.64%，三者之间差异显著。肌肉脂肪酸检测显示，梭鱼饱和脂肪酸(SFA)含量最高，为41.26%(P<0.05)；黑石斑鱼多不饱和脂肪酸含量(PUFA)最高，为34.58%(P<0.05)。梭鱼二十碳五烯酸(EPA)的含量为8.27%，与黑石斑鱼(7.85%)无显著差异。黑石斑鱼的二十二碳六烯酸(DHA)含量最高，为13.51%，显著高于草鱼(3.84%)和梭鱼(3.02%)。3种鱼肌肉中超氧化物歧化酶(SOD)活力有显著差异，梭鱼最强，黑石斑鱼最弱。丙二醛(MDA)含量检测结果显示，黑石斑鱼的MDA含量为19.98 nmol/mg，显著高于草鱼和梭鱼，草鱼和梭鱼差异不显著，可见梭鱼肌肉抗氧化能力较强，有利于进行长期保存、加工。

英文摘要:

      In this study, the nutritional components and meat qualities of Ctenopharyngodon idellus, Liza haematocheila, and Centropristis striata were analyzed and compared. The results showed that the weight ratio of head to body of L. haematocheila was 17.09%, which was significantly higher than that of C. striata and C. idellus. The content of soluble and insoluble collagen in C. striata muscle was higher than that of the two other species, which were 0.22 mg/ml and 2.12 mg/ml respectively. The contents of flavor amino acid in C. striata, L. haematocheila, and C. idellus were 44.37%, 32.80%, and 24.50% respectively. As for the total content of six essential amino acids, C. idellus showed the lowest value of 53.31%, the value for L. haematocheila was 57.14%, and C. striata showed the highest value of 62.64%. The fatty acid analysis indicated that the saturated fatty acid (SFA) of L. haematocheila was up to 41.26%, which was significantly higher than that of the other two (P<0.05). The level of poly-unsaturated fatty acids (PUFA) in the muscle of C. striata was the highest (34.58%, P<0.05). The EPA concentration in the muscle of L. haematocheila was 8.27%, and it was not significantly different from that of C. striata. The DHA concentration in the muscle of C. striata was 13.51%, which was significantly higher than that of C. idellus (3.84%) and L. haematocheila (3.02%). The activity of SOD in the muscles of the three species was significantly different, and it was the highest in L. haematocheila and the lowest in C. striata. The content of MDA in the muscle of C. striata was 19.98 nmol/mg that was higher than that in C. idellus and L. haematocheila (P<0.05). In conclusion, the muscle of L. haematocheila had strong antioxidant capability, and this characteristic may contribute to the long-term preservation and food processing quality.