华鳈肌肉营养成分分析及评价

[目的]为华鳈饲料开发及其鱼肉加工利用提供理论依据。[方法]采用国标规定的生化分析方法测定30尾华鳈的可食部分含量与肌肉的主要营养成分,并对其肌肉品质进行综合评价。[结果]华鳈可食部分含有率为61.38%±2.42%;肌肉中水分、蛋白质、脂肪和灰分的含量分别为77.26%±0.39%、18.47%±0.65%、2.96%±0.32%和1.14%±0.29%。肌肉鲜样中含有18种氨基酸,氨基酸总含量为18.06%,肌肉的第一限制性氨基酸为色氨酸,必需氨基酸指数（EAAI）为57.03,氨基酸的支/芳值（BCAA/AAA）为2.13,4种鲜味氨基酸（DAA）总含量为7.21%;肌肉中主要含有14种脂肪酸,其中多不饱和脂肪酸（PUFA）的含量为21.14%,二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的总含量为5.63%,DHA与花生四烯酸（ARA）的比值为1.00。肌肉中常量和微量元素含量丰富。[结论]华鳈肌肉具有较佳的食用口感、较好的营养价值和保健作用。

Analysis and Evaluation of Nutritional Components in the Muscle of Sarcocheilichthys sinensis sinensis Bleeker

[Objective] The study aimed to provide the theoretical foundation for industrial development and processing and utilization of artificially bred S.sinensis sinensis.[Method]The nutritional components in the muscle and edible part content of 30 S.sinensis sinensis were analyzed and the nutritional quality was evaluated comprehensively by using conventional and biochemical analytical methods.[Result]The ratio of edible part in S.sinensis sinensis was 61.38% ± 2.42%,and the contents of moisture,crude protein,crude fat and crude ash in the fresh muscle of S.sinensis sinensis were 77.26% ± 0.39%,18.47% ± 0.65%,2.96% ± 0.32% and 1.14% ± 0.29%,respectively.Eighteen amino acids were found in the muscle,and the content of total amino acids in fresh muscle was 18.06%.The first limiting amino acid was Trp.The ratio of BCAA / AAA was 2.13.The essential amino acids index(EAAI) was 57.03.The content of four delicious amino acids(DAA) in fresh muscle was 7.21%.There are mostly fourteen kinds of fatty acids found in the muscle,including four saturated fatty acids(SFA),three mono-unsaturated fatty acids(MUFA) and seven poly-unsaturated fatty acids(PUFA).The contents of PUFA in fatty acids were 21.14%,and the ratios of DHA,EPA and ARA to the total fatty acids were 3.38%,2.25% and 3.39%,respectively.The components of major and trace elements in the muscle were reasonable.[Conclusion]It was indicated that S.sinensis sinensis was one of the freshwater fishes with good taste and nutritive value.