海、淡水养殖日本鳗鲡肌肉和鱼皮营养分析比较

为了比较海、淡水养殖日本鳗鲡(Anguilla japonica)肌肉和鱼皮营养成分差异, 采用生物化学方法对海水与淡水养殖日本鳗鲡肌肉和鱼皮的一般营养成分、氨基酸含量、脂肪酸含量和矿物质含量进行测定与分析。结果显示, 海、淡水养殖日本鳗鲡鱼皮的水分、粗蛋白和灰分含量均显著性低于肌肉(P0.05), 但鱼皮粗脂肪含量显著高于肌肉(P0.05)。淡水养殖日本鳗鲡肌肉的粗蛋白含量显著性高于海水养殖日本鳗鲡(P0.05)。海、淡水养殖日本鳗鲡肌肉总氨基酸含量分别为50.22%和54.10%, 鱼皮总氨基酸含量分别为42.56%和45.80%。海、淡水养殖日本鳗鲡鱼皮呈鲜味氨基酸占氨基酸总量显著性高于肌肉(P0.05)。海、淡水养殖日本鳗鲡肌肉和鱼皮均以不饱和脂肪酸为主(65.96%67.51%), 并以单不饱和脂肪酸C18: 1n9含量为主(38.64%44.79%)。海水养殖日本鳗鲡肌肉矿物质元素(Fe、Ca、Cu、Na)和鱼皮矿物质元素(Fe、Mn、Na)的平均含量均显著高于淡水养殖日本鳗鲡(P0.05), 但Zn含量显著低于淡水养殖日本鳗鲡(P0.05)。研究表明, 不同养殖环境的日本鳗鲡肌肉和鱼皮营养成分丰富, 淡水养殖日本鳗鲡肌肉和鱼皮的氨基酸含量和脂肪酸组成方面稍优于海水养殖日本鳗鲡, 而海水养殖环境日本鳗鲡肌肉和鱼皮的矿物质元素含量得到较高的富集。  

COMPARATIVE ANALYSIS OF THE NUTRITIONAL COMPOSITION IN THE MUSCLES AND SKINS OFANGUILLA JAPONICA CULTURED IN THE SEAWATER AND FRESHWATER

In this study, we used standard methods to analyze and compare the nutritional components in the muscles and skins of Anguilla japonica cultured in the seawater and freshwater, including the proximate composition, amino acids, fatty acids and minerals. The results showed that in both seawater- and freshwater-cultured Anguilla japonica, the levels of moisture, crude proteins and ash in the skins were significantly lower than that in the muscles, but the fat level was significantly higher (P0.05). Compared to those cultured in the seawater, the freshwater-cultured Anguilla japonica had significantly higher level of crude proteins in the muscle (P0.05). The contents of total amino acids in the muscles of the seawater- and freshwater-cultured Anguilla japonica were 50.22% and 54.10% respectively, and it were 42.56% and 45.80% in the skins respectively. The content of delicious amino acids was significantly higher in the skins than that in the muscles of fish cultured in both environments (P0.05). The content of unsaturated fatty acid (UFA) ranged between 65.96% and 67.51% in the muscles and skins of Anguilla japonica cultured in the seawater and freshwater, and C18:1n9 was the main component (38.64%44.79%). The contents of Fe, Ca, Cu and Na in the muscle of the seawater-cultured Anguilla japonica were significantly higher than those in the freshwater-cultured fish (P0.05). The contents of Fe, Mn and Na in the skin of the seawater-cultured Anguilla japonica were also significantly higher (P0.05). In the contrast, the level of Zn was significantly lower in Anguilla japonica cultured in the seawater (P0.05). In conclusion, the nutritional value of Anguilla japonica cultured in the freshwater could be slightly higher than that of the seawater-cultured fish, especially in terms of amino acids and fatty acids, but the seawater-cultured Anguilla japonica had higher level of minerals in the muscle and skin.