软、硬鳞瓯江彩鲤鳞片生化成分比较

瓯江彩鲤(Cyprinus carpio var.color)鳞片存在软鳞和硬鳞两种形式。采用生化方法测定了这两种类型鳞片的生化成分。结果表明,软鳞鳞片中水分含量(54.94%)显著高于硬鳞鳞片(46.67%),P0.05。在干物质中,软、硬鳞鳞片粗蛋白含量分别为79.84%和82.57%、灰分含量分别为17.18%和14.84%,均存在显著性差异(P0.05);粗脂肪含量分别为2.09%和2.06%,差异不显著(P0.05)。瓯江彩鲤鳞片中共检测到16种氨基酸,除赖氨酸(Lys)外,软鳞鳞片中其余单个氨基酸含量均低于硬鳞鳞片中氨基酸含量,硬鳞鳞片中必需氨基酸总量显著高于软鳞鳞片(P0.05)。瓯江彩鲤鳞片水分含量的多少对鳞片的软硬程度可能有较大影响,而鳞片干物质中蛋白质、灰分所占的比例可能也是影响瓯江彩鲤鳞片软硬程度的重要因素。

Comparison of biochemical compositions in the soft scale and the hard scale of the Oujiang color common carp (Cyprinus carpio var. color)

Oujiang color common carp (Cyprinus carpio var. color) has two kinds of scales, the soft scale and the hard scale. Nutritive components of these two types of scales were compared in this study. The results indicated that the moisture content of the soft scale (54.94%) was higher than that of the hard scale (46.67%) (P<0.05). The dry weight of crude protein, crude ash and crude fat in the soft scales were 79.84%, 17.18% and 2.09%, respectively, whereas these measurements in the hard scales were 82.57%, 14.84% and 2.06%, respectively. There were significant differences (P<0.05) between the soft and hard scales except for the crude fat. In total, sixteen different kinds of amino acids were determined in the scales. The dry weight concentration of all amino acid in the soft scales was lower than that in the hard scales except for lysine. In addition, the content of essential amino acids in the hard scales was higher than that in the soft scales (P<0.05). Based on the results of the comparison, we concluded that the degree of hardness and softness of fish scales of the Oujiang color common carp could be influenced by the content of moisture, the proportion of crude protein and crude ash in the scales.