团头鲂不同生长阶段肌肉营养成分分析及评价

doi:10.7506/spkx1002-6630-201403045

食品科学

团头鲂不同生长阶段肌肉营养成分分析及评价

何琳，江敏，戴习林，李世凯

1.上海海洋大学水产与生命学院，上海 201306；2.水域环境生态上海高校工程研究中心，上海 201306

出版日期:2014-02-13 发布日期:2014-03-17

Analysis of Nutritional Components in Muscle of Megalobrama amblycephala during Different Growth Phases

HE Lin, JIANG Min, DAI Xi-lin, LI Shi-kai

1. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
2. Research and Engineering Center on Aquatic Environment Ecosystem, Shanghai 201306, China

Online:2014-02-13 Published:2014-03-17

摘要/Abstract

摘要：

分析团头鲂（Megalobrama amblycephala）不同生长阶段，肌肉中水解及游离氨基酸组成和含量，并对其营养价值和产品风味进行评价。结果表明：团头鲂肌肉一般营养成分（水分、灰分、粗蛋白、脂肪）随着生长阶段不同并未表现出显著差异，各成分含量基本保持恒定。水解及游离氨基酸含量分别为（7.77±0.79）g/100 g（湿质量）和（0.98±0.10）g/100 g（湿质量）；不同生长阶段未表现出显著性差异。必需氨基酸组成齐全，必需氨基酸占总氨基酸比值为34.62%～38.77%，必需氨基酸与非必需氨基酸比值为70.75%～85.99%。氨基酸评分和化学评分都表明其第一限制氨基酸为甲硫氨酸和胱氨酸。不同生长阶段，团头鲂肌肉中游离氨基酸及其衍生物组成和含量无显著差异，其中牛磺酸含量最高，占游离氨基酸总量的32.04%。

关键词: 团头鲂, 氨基酸, 营养平衡, 产品风味

Abstract:

The composition and contents of hydrolytic amino acids and free amino acids in muscle of blunt snout bream
(Megalobrama amblycephala) were analyzed during different growth phases, and the nutritional value and product flavor
were evaluated. The results showed that there was no significant difference in general nutrition components such as moisture, ash,
crude protein and fat among Megalobrama amblycephala muscles during different growth phases. The contents of hydrolytic
amino acids and free amino acids in muscle of blunt snout bream were (7.77 ± 0.79) g/100 g and (0.98 ± 0.10) g/100 g (wet
weight), respectively, without showing significant difference during different growth phases. The essential amino acid composition
in muscle of Megalobrama amblycephala was complete, ΣEAA/ΣAA ratio was 34.62%–38.77%, while ΣEAA/ΣNEAA
ratio was 70.75%–85.99%. Amino acid score (AAS) and chemical score (CS) showed that the first limiting amino acids were
methionine and cystine. The composition and contents of free amino acids showed no obvious variation in different growth periods
and taurine was the major component which occupied 32.04% of the total amount of free amino acids.

Key words: blunt snout bream, amino acid, nutrient balance, product flavor

何琳，江敏，戴习林，李世凯. 团头鲂不同生长阶段肌肉营养成分分析及评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201403045.

HE Lin, JIANG Min, DAI Xi-lin, LI Shi-kai. Analysis of Nutritional Components in Muscle of Megalobrama amblycephala during Different Growth Phases[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403045.

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团头鲂不同生长阶段肌肉营养成分分析及评价

Analysis of Nutritional Components in Muscle of Megalobrama amblycephala during Different Growth Phases

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