布氏罗非鱼肌肉营养成分分析与评价

为科学评价布氏罗非鱼(Tilapia buttikoferi)的营养价值,采用常规方法检测布氏罗非鱼肌肉的营养成分,并与同科经济鱼类和常见的优质淡水鱼类进行比较。结果表明:布氏罗非鱼肌肉中的水分、粗蛋白质、粗脂肪和粗灰分分别为80.43%、18.63%、0.50%和1.28%;在肌肉(干样)中共测得16种氨基酸,总含量为干质量的82.03%,其中包含7种人体必需氨基酸(EAA),占氨基酸总量(TAA)的40.70%;必需氨基酸指数(EAAI)为73.43%,符合FAO/WHO所规定的人体必需氨基酸的均衡模式;限制性氨基酸为Met+Cys和Val;特征性鲜味氨基酸(FAA)含量为32.13%;不饱和脂肪酸共10种,总量为65.09%,其中油酸和亚油酸分别为28.18%和17.09%,并且含有丰富的DHA和鱼油中相对缺乏的DPA,含量分别为3.32%和2.78%。综合分析,布氏罗非鱼营养丰富,具有优良的食用价值。

Analysis and assessment for nutritional components of Tilapia buttikoferi

In order to make a scientific evaluation for the nutritional value of Tilapia buttikoferi, based on nutritional components analysis, a comparison was made between the fish and some economic fishes coming 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 fish fresh muscle was 80.43%, 18.63%, 0.5% and 1.28%, respectively. 16 kinds of amino acids were found in dry muscle, 7 out of them were essential amino acids (EAA). The content of total amino acids (TAA) was 82.03%, and the ratio of EAA to TAA was 40.70%. The essential amino acid index (EAAI) was 73.43%, meeting the high-quality protein standard guided by the Food and Agriculture Organization and Word Health Organization (FAO/WHO). Methionine, cysteine and valine, three limiting amino acids were also found. The content of flavor amino acids (FAA) was 32.13%. There were ten kinds of unsaturated fatty acids, accounting for 65.09% of dry muscle, among of them, oleic acid and linoleic acid, with richness in DHA and DPA, were 28.18% and 17.09%, respectively, and the content of DHA and DPA (relatively lack in fish oil), were 3.32% and 2.78%, respectively. In general, T. buttikoferi, a good freshwater fish with high nutritional value, has a good prospect for edibleness.