文章摘要
王峥,刘长琳,翟介明,陈四清,毛东亮,孙礼娟,葛建龙,边力.莱氏拟乌贼肌肉营养成分分析及评价.渔业科学进展,2020,41(4):102-109
莱氏拟乌贼肌肉营养成分分析及评价
Analysis and Evaluation of Muscle Nutrition of Sepioteuthis lessoniana
投稿时间:2019-03-13  修订日期:2019-04-20
DOI:
中文关键词: 莱氏拟乌贼  肌肉  营养成分  营养评价
英文关键词: Sepioteuthis lessoniana  Muscle  Nutritional composition  Nutritional evaluation
基金项目:
作者单位
王峥 上海海洋大学水产与生命学院 上海 201306青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
刘长琳 中国水产科学研究院黄海水产研究所 农业农村部海洋渔业可持续发展重点实验室 青岛 266071青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
翟介明 莱州明波水产有限公司 莱州 261418 
陈四清 中国水产科学研究院黄海水产研究所 农业农村部海洋渔业可持续发展重点实验室 青岛 266071青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
毛东亮 莱州明波水产有限公司 莱州 261418 
孙礼娟 莱州明波水产有限公司 莱州 261418 
葛建龙 中国水产科学研究院黄海水产研究所 农业农村部海洋渔业可持续发展重点实验室 青岛 266071青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
边力 中国水产科学研究院黄海水产研究所 农业农村部海洋渔业可持续发展重点实验室 青岛 266071青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室 青岛 266071 
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中文摘要:
      采用常规生化分析方法对莱氏拟乌贼(Sepioteuthis lessoniana)肌肉的营养成分进行测定,并对其营养品质进行了分析与评价。结果显示,在肌肉湿样样品中水分、粗蛋白、粗脂肪、灰分和总糖的含量分别为76.10%、19.01%、1.20%、1.71%和1.98%。肌肉中共检测出18种氨基酸,占干样品的64.65%,氨基酸含量丰富;必需氨基酸(EAA)含量达到22.97%,与氨基酸总量(TAA)和非必需氨基酸(NEAA)的比值分别为35.53%和69.42%,氨基酸组成比例适宜;4种呈味氨基酸总量达25.02%,味道鲜美;第一限制性氨基酸为胱氨酸+蛋氨酸,必需氨基酸指数(EAAI)为68.02,氨基酸组成较为平衡;饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)含量分别为43.02%、6.59%和42.39%,PUFA含量较高,其中,EPA+DHA的含量达32.64%,对人体有较高的保健价值;此外,莱氏拟乌贼肌肉中含有丰富的K、Zn、Se等矿物元素和B族维生素。本研究表明,莱氏拟乌贼肌肉的营养成分全面、营养价值高,是一种优质水产品。
英文摘要:
      Sepioteuthis lessoniana is a common species of cephalopods. In order to understand the nutritive composition of its muscle, we measured and analyzed the general nutrients; amino acids, fatty acids, mineral elements, and vitamins in muscles by biochemical methods. The results showed that the contents of water, crude protein, crude fat, ash, and total sugar in the wet muscles were 76.10%, 19.01%, 1.20%, 1.71%, and 1.98%, respectively. A total of 18 amino acids were detected in muscle, the total amino acids (TAA) accounted for 64.65% of the dry samples. The content of essential amino acid (EAA) reached 22.97%, and the ratio of essential amino acids to total amino acids and total nonessential amino acids (NEAA) was 35.53% and 69.42%, respectively. The amino acid composition was considered suitable. The level of four flavor amino acids was 25.02%, and the flavor was delicious. According to the amino acid score (AAS) and chemical score (CS), the first limiting amino acid was Cystine plus Methionine, and the essential amino acid index (EAAI) was 68.02. The amino acid composition was relatively balanced. The contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 43.02%, 6.59% and 42.39%, respectively. The content of PUFA was relatively high, of which the content of EPA plus DHA reached 32.64%, this has a high health value to the human body. In addition, the muscles of S. lessoniana were rich in mineral elements such as K, Zn, and Se, and vitamins such as VB6 and VB3. In conclusion, S. lessoniana was shown to be a high-quality aquatic product with a comprehensive nutrient composition and a high nutritional value.
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