文章摘要
宋红梅,屈政委,汪学杰,牟希东,刘超,刘奕,赖明信,胡隐昌.印尼拟松鲷肌肉营养成分分析与评价.渔业科学进展,2020,41(5):177-184
印尼拟松鲷肌肉营养成分分析与评价
Analysis and Assessment for Nutritional Components of the Muscle of Datnioides pulcher
投稿时间:2019-08-20  修订日期:2019-09-29
DOI:
中文关键词: 印尼拟松鲷  肌肉  营养成分
英文关键词: Datnioides pulcher  Muscle  Nutritional components
基金项目:
作者单位
宋红梅 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
屈政委 上海海洋大学水产与生命学院 上海 201306 
汪学杰 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
牟希东 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
刘超 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
刘奕 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
赖明信 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
胡隐昌 农业农村部休闲渔业重点实验室 广东省现代休闲渔业工程技术研究中心 中国水产科学研究院珠江水产研究所 广州 510380 
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中文摘要:
      为分析和评价印尼拟松鲷(Datnioides pulcher)的营养价值,采用常规方法检测印尼拟松鲷肌肉的营养成分,并与同科经济鱼类和常见的优质淡水鱼类进行比较。结果显示,印尼拟松鲷肌肉中的水分、粗蛋白质、粗脂肪和粗灰分含量分别为65.6%、19.6%、7.6%和1.3%。在肌肉中共测得16种氨基酸,总含量为18.4%,其中,包含7种人体必需氨基酸(EAA),占氨基酸总量(TAA)的36.09%;必需氨基酸指数(EAAI)为79.46%,符合FAO/WHO所规定的人体必需氨基酸的均衡模式;印尼拟松鲷第一和第二限制性氨基酸分别是蛋氨酸和缬氨酸;特征性鲜味氨基酸(FAA)含量为42.15%。不饱和脂肪酸共16种,总量为68.41%,其中,油酸和亚油酸分别为23.99%和10.56%,并且含有丰富的DHA和鱼油中相对缺乏的DPA,含量分别为8.5%和5.1%。研究表明,印尼拟松鲷氨基酸含量均衡丰富,不饱和脂肪酸含量高,是兼具较高观赏价值和与食用价值于一身的可开发鱼类品种。
英文摘要:
      To analyze and conduct a scientific evaluation of nutritional value of Datnioides pulcher, the common nutrient components, amino acid composition, and acid composition in muscle of D. pulcher were determined on the basis of conventional nutritional components analysis. Then comparison was made between the fish and some economic fishes from the same family and other freshwater fishes with common quality. The results showed that the content of moisture, crude protein, crude fat, and crude ash in the fresh muscle of D. pulcher was 65.6%, 19.6%, 7.6%, and 1.3%, respectively. Sixteen kinds of amino acids of D. pulcher were found in dry muscle, of which seven were essential amino acids (EAA). In dry muscle, the total amino acid (TAA) content was 18.72%, the content was 6.81%, and the ratio of EAA to TAA was 36.09%. The essential amino acid index (EAAI) was 79.46%, which met the high-quality protein standard established by the Food and Agriculture Organization and Word Health Organization (FAO/WHO). According to the amino acids score (AAS) and chemical score (CS), the first and second limiting amino acids were Val and Met, respectively, and the EAAI of D. pulcher was 79.46. The flavor amino acid (FAA) content was 42.15%. There were 16 kinds of unsaturated fatty acids (UFA), which accounted for 68.41% of muscle, among which oleic acid and linoleic acid, with richness in docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA), were 23.99% and 10.56%, respectively; meanwhile, DHA and DPA (relatively lacking in fish oil) contents were 8.5% and 5.1%, respectively. Results of the comprehensive analysis showed that the contents of amino acids and UFA in muscle of D. pulcher are higher, and the composition of amino acids is reasonable. Thus, D. pulcher is a high-quality fish with high ornamental value as well as edible value, and offers good prospects for exploitation and utilization.
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