三角鲂和长春鳊肌肉营养成分分析与品质评价

用常规方法测定、分析了三角鲂(Megalobrama tarminalis)和长春鳊(Parabramis pekinensis肌肉中营养成分组成与含量.结果显示,三角鲂肌肉蛋白质、脂肪含量分别为18.19％和3.06％,长春鳊肌肉蛋白质、脂肪含量分别为19.38％和2.89％.三角鲂和长春鳊肌肉中均检测出18种氨基酸,其中包括了8种人体必需氨基酸.三角鲂肌肉中氨基酸总量为76.27％,其中,8种人体必需氨基酸含量为32.17％,占氨基酸总量的42.18％；长春鳊肌肉中氨基酸总量为77.60％,其中,8种人体必需氨基酸含量为31.70％,占氨基酸总量的40.85％.必需氨基酸的构成比例基本符合FAO/WHO的标准.三角鲂肌肉中限制性氨基酸主要为甲硫氨酸加胱氨酸,必需氨基酸指数为63.55,4种呈味氨基酸为氨基酸总量的32.81％；长春鳊肌肉中限制性氨基酸主要为色氨酸,必需氨基酸指数为66.81,4种呈味氨基酸为氨基酸总量的33.80％.脂肪酸中二十碳五烯酸(EPA)与二十二碳六烯酸(DHA)含量均较高,三角鲂为7.96％,长春鳊为3.11％.矿物元素比值合理.以上分析表明,三角鲂和长春鳊均为营养价值、经济价值都较高的优质鱼类,相比而言,三角鲂肌肉脂肪、脂肪酸含量和质量更优,而长春鳊肌肉在蛋白质、氨基酸组成与含量方面更优.

Nutritive Quality and Nutritional Component in the Muscle of Megalobrama tarminalis and Parabramis pekinensis

Nutritional components in the muscle of Megalobrama tarminalis and Parabramis pekinensis were examined and evaluated by routine test method. The protein and crude fat consisted of 18.19% and 3.06% in the muscle M. tarminalis and of 19.38% and 2.89%, in the muscle P. pekinensis, respectively. The crude protein was component of 18 common amino acids, of them 8 were essential amino acids in human body.In dry sample, the total content of amino acids in M. tarminalis was 76.27%, in which 32.17% were essential amino acid. While in the dry muscle sample of P. pekinensis was 77.60%, 31.70% of them were essential amino acid. The ratio of essential amino acid content to total amino acid was 42.18% and 40.85% in the muscle of M. tarminalis and P. pekinensis, that is satisfied the standard of FAO/WHO. The main limited amino acid in the muscle of the two fish species were Met+Cys and Trp, respectively. The essential amino acids index was 63.55 in M. tarminalis and 66.81 in P. pekinensis; while the content of delicious amino acids was 32.81% and 33.80%, respectively. The total content of eicosapntemacnioc acid(EPA)and docosahexaenoic acid(DHA)in fatty acids was high, about 7.96% and 3.11%. The composition of mineral elements in the fish muscle was abundant and with reasonable ratio between each element. The two fish have high nutritive quality and economic value. The quality of M. tarminalis is better based on the content and quality of fat and fatty acid, while P. pekinensis is better on the composition and content of protein and amino acid.