鳡鱼肌肉营养成分测定及评价

doi:10.7506/spkx1002-6630-201415048

食品科学

鳡鱼肌肉营养成分测定及评价

王苗苗，王海磊，罗庆华，向建国，吴沛霖，黄美娥

1.吉首大学林产化工工程湖南省重点实验室，湖南张家界 427000；2.湖南农业大学动物科技学院，湖南长沙 410128；
3.中南民族大学生命科学学院，湖北武汉 430074；4.湖南省食品药品职业学院，湖南长沙 410000

出版日期:2014-08-15 发布日期:2014-08-25

Analysis and Evaluation of Nutrient Components in Muscle of Yellow Cheek Carp

WANG Miao-miao, WANG Hai-lei, LUO Qing-hua, XIANG Jian-guo, WU Pei-lin, HUANG Mei-e

1. Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China;
2. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
3. College of Life Sciences, South-Central University for Nationalities, Wuhan 430074, China;
4. Hunan Food and Drug Vocational College, Changsha 410000, China

Online:2014-08-15 Published:2014-08-25

摘要/Abstract

摘要：

分析评价了配合饲料网箱养殖鳡鱼肌肉的一般营养成分、氨基酸、脂肪酸和矿物质含量。结果表明：鳡鱼的平均含肉率为74.69%，肌肉中的水分、蛋白质、脂肪和灰分含量分别为72.87%、18.61%、6.60%和1.10%；17 种氨基酸总量为75.87%，其中呈味氨基酸含量总量高至28.91%，赖氨酸含量最高为7.76%，必需氨基酸指数为94.08；鳡鱼肌肉中共检出18 种脂肪酸，包括神经酸，其中单不饱和脂肪酸含量为57.07%，多不饱和脂肪酸含量为19.54%，n-3与n-6系列脂肪酸比值为1.21，二十碳五烯酸和二十二碳六烯酸总量达到8.67%。肌肉中所测10 种矿质元素，硒含量丰富。配合饲料养殖鳡鱼肌肉营养价值很高，其脂肪与蛋白质质量优于野生鳡鱼与饵料鱼养殖鳡鱼。

关键词: 鳡鱼, 营养成分, 氨基酸, 脂肪酸, 矿物质

Abstract:

The nutritional value and nutritional components of the muscle of yellow cheek carp cultured in cages with
compound feed were determined and analyzed using routine methods. The contents of general nutritional components,
fatty acids and amino acids were compared between yellow cheek carp and several other economical fishes. The results
showed that the flesh content of yellow cheek carp was 74.69%, and the contents of water, protein, fat and ash in its flesh
were 72.87%, 18.61%, 6.60% and 1.10% respectively. The contents of 17 amino acids, taste-active amino acids and lysine
relative to the dry matter of the flesh were 75.87%, 31.44% and 7.76%, respectively and the necessary amino acids index
was 94.08. A total of 18 kinds of fatty acids including nervonic acid were detected in the flesh of the fish by GS-MS, and
the relative contents of saturated fatty acid (SUFA),monounsaturated fatty acid (MUSFA), and polyunsaturzted fatty acid
(PUFA) were 23.36%, 57.07% and 19.54%, respectively, with a n-3/n-6 ratio of 1.21 and EPA and DHA together accounting
8.67% of total fatty acids. Ten mineral elements were detected in its muscle with selenium being more abundant. The muscle
nutritional value as well as protein and fat contents of yellow cheek carp cultured in cages with compound feed are higher
than those of wild yellow cheek carp and cultured yellow cheek carp fed with bait fish.

Key words: yellow cheek carp (Elopichthys bambusa), nutrient components, amino acid, fatty acids, minerals

中图分类号:

S986.1

王苗苗，王海磊，罗庆华，向建国，吴沛霖，黄美娥. 鳡鱼肌肉营养成分测定及评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201415048.

WANG Miao-miao, WANG Hai-lei, LUO Qing-hua, XIANG Jian-guo, WU Pei-lin, HUANG Mei-e. Analysis and Evaluation of Nutrient Components in Muscle of Yellow Cheek Carp[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415048.

[1]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[2]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[3]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[4]	王淳纯，覃小丽，阚建全，刘雄，索化夷，钟金锋. 量子化学计算法比较不同脂肪酸分子的反应活性位点[J]. 食品科学, 2021, 42(8): 74-80.
[5]	吴聪，葛科立，路宗博，郑征，张金玉，薛美兰，葛银林. n-3多不饱和脂肪酸对小鼠血液外泌体中miRNA的调节和抑制肥胖作用[J]. 食品科学, 2021, 42(7): 176-184.
[6]	罗昆，曹伟超，马子琳，武盟，Omedi Jacob OJOBI，郑建仙，黄卫宁，李宁，Filip ARNAUT. 高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响[J]. 食品科学, 2021, 42(6): 111-117.
[7]	陈卓，吴学凤，穆冬冬，何莹，张明珠，蔡静，侯志刚，郑志，梁进，张钰萌，李兴江. 红腐乳后酵期风味物质与细菌菌群分析[J]. 食品科学, 2021, 42(6): 118-125.
[8]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[9]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[10]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[11]	吴琛，姜楠，田文雪，王儒红，栾滨羽，史海粟，武俊瑞，乌日娜，岳喜庆. Δ12/Δ15脂肪酸脱饱和酶在发酵食品中应用的研究进展[J]. 食品科学, 2021, 42(3): 296-310.
[12]	黄小兰，何旭峰，杨勤，谷文超，周祥德，张华，周浓. 不同产地地参中17 种氨基酸的测定与分析[J]. 食品科学, 2021, 42(2): 255-261.
[13]	陈林玉，宋乐园，王云雨，卢梦如，顿彩云，杨青华，毕跃峰. 红小米化学成分与营养成分分析[J]. 食品科学, 2021, 42(18): 218-224.
[14]	赵乐，张晓桐，刘利军，谢水琪，靳奇文，孟祥晨. 氨基酸对植物乳杆菌KLDS1.0391生长及细菌素合成的影响[J]. 食品科学, 2021, 42(18): 37-44.
[15]	高向阳，张芳. 酿造酱油氨基酸态氮含量和级别的快速检测[J]. 食品科学, 2021, 42(18): 207-211.

鳡鱼肌肉营养成分测定及评价

Analysis and Evaluation of Nutrient Components in Muscle of Yellow Cheek Carp

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价