鳙鱼不同部位的成分分析及营养评价

doi:10.7506/spkx1002-6630-201405036

摘要/Abstract

摘要：

以鳙鱼为研究对象，对鳙鱼不同部位（头、背、腹、尾）的基本成分、蛋白组成、氨基酸组成、胶原蛋白含量和脂肪酸组成进行测定分析，并对其营养价值进行综合评定。结果表明：不同部位（头、背、腹、尾）的粗蛋白含量略有差异，分别为18.32%、18.04%、17.37%和17.62%；其中盐溶性蛋白和水溶性蛋白含量较高，分别为8.36%、8.43%、8.42%、8.37%和4.88%、4.78%、4.75%、4.73%；不同部位均含有较高含量的胶原蛋白，其中尾部含量最高，达9.54 mg/g，背及腹部相对较低；鳙鱼各部位蛋白质中氨基酸组成无显著差异，必需氨基酸含量较高，均达到40%以上，第一限制氨基酸为蛋氨酸+胱氨酸，第二限制氨基酸为缬氨酸；鳙鱼背肉含有丰富的矿物元素，其中钙含量最高，达1 195.36 mg/kg；鳙鱼腹部脂肪中不饱和脂肪酸的相对百分含量为69.77%，其中多不饱和脂肪酸为28.80%。

关键词: 鳙鱼, 成分分析, 营养评价

Abstract:

The nutritional components of the head, back, abdomen and tail of bighead carp (Aristichthys nobilis) weredetermined, and their nutritional value was synthetically evaluated. Results showed that there were only slight differences incrude protein content from head, back, abdomen and tail, which were 18.32%, 18.04%, 17.37% and 17.62%, respectively.Salt-soluble and water-soluble proteins were contained in head, back, abdomen and tail in relatively high amounts of 8.36%,8.43%, 8.42% and 8.37% as well as 4.88%, 4.78%, 4.75% and 4.73%, respectively. All the samples tested were rich incollagen, with the highest level of 9.54 mg/g observed in tail and relatively lower levels in back and abdomen. There wereno significant differences in amino acid composition of different parts, and the ratios of essential amino acids to total aminoacids in these parts were over 40%. The first limiting amino acids were methionine and cysteine, while the second limitingamino acid was valine. Minerals were abundant in the back of bighead carp, particularly for Ca2+, up to 1 195.36 mg/kg. Therelative content of unsaturated fatty acids in the abdomen was 69.77%, in which the polyunsaturated fatty acids accountedfor 28.80%.

Key words: bighead carp, composition analysis, nutritional evaluation

姜启兴，吴佳芮，许艳顺，汤凤雨，王立，张缓，夏文水. 鳙鱼不同部位的成分分析及营养评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201405036.

JIANG Qi-xing, WU Jia-rui, XU Yan-shun, TANG Feng-yu, WANG Li, ZHANG Huan, XIA Wen-shui. Composition Analysis and Nutritional Evaluation of Different Parts of Bighead Carp (Aristichthys nobilis)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405036.

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鳙鱼不同部位的成分分析及营养评价

Composition Analysis and Nutritional Evaluation of Different Parts of Bighead Carp (Aristichthys nobilis)

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