摘要
取湖北省养殖的罗非鱼背肉,分别测定其基本营养成分、氨基酸、脂肪酸及其挥发性成分,对其营养价值进行评价。结果显示,罗非鱼鱼肉蛋白质含量达16.41%,高于鲫鱼和鲢鱼的含量;总糖含量明显高于两者,脂肪含量低于鲫鱼和鲢鱼。氨基酸中包括人体必需氨基酸,且赖氨酸、蛋氨酸含量分别达6.96%和2.24%,可补充谷物中成分的缺陷。鲜味氨基酸含量较高,有利于罗非鱼良好风味的形成;且AAS评分都接近甚至大于1,EAAI也达到42.88%。测得的脂肪酸中,不饱和脂肪酸含量达到64.35%,且DHA含量在多不饱和脂肪酸中仅次于亚油酸;挥发性成分中醛类、芳烃类物质含量分别达34.04%和13.68%。可见,湖北省养殖的罗非鱼也是一种营养价值高,味道鲜美的淡水鱼。
The study was undertaken to assess the nutrition composition by determining nutrition component,mineral elements,amino acids,and component of fatty acid in dorsal meat of Tilapia.Results showed that the dorsal meat contains high protein which is 16.41%,lower fat and significant higher total sugar compare to which in Crucian and Sliver carp fish.Amino acids in the dorsal meat of Tilapia included all essential amino acids,and Lysine and Methionine was 6.96% and 2.24% respectably,so the Tilapia can make up for the deficiency of ingredient of grain.The meat contained higher prawn flavor amino acid,which was benefit to taste.The nutrition composition was evaluated by AAS,and the result showed that the values are close to 1,and the EAAI is 42.88%.The unsaturated fatty acids accounted for 64.35% in the total fatty acids,and in which DHA composition was only second to linoleic acid.The results also showed that the volatile compounds are rich in dorsal meat of Tilapia,and in which aldehydes and arenas are respectively 34.04% and 13.68%.In short,the Tilapia from Hubei province was a kind fish with excellent nutrition and taste.
出处
《食品科技》
CAS
北大核心
2010年第11期160-164,共5页
Food Science and Technology
基金
湖北省教育厅高校产学研合作资金项目(CXY2009A020)
关键词
罗非鱼
氨基酸
脂肪酸
营养评价
挥发性成分
tilapia
amino acid
fat acid
nutritional assessment
volatile compound
