鳡含肉率和肌肉营养成分分析  

Flesh Content and Nutritive Composition of Yellowcheek Carp(Elopichthys bambusa)

作　　者：万松良[1] 汪亮[1] 李杰[1] 李金忠[1] 刘慧集[1] 蔡聪梅[1] 卢伶俐[1] 温周瑞[1] 

机构地区：[1]湖北省水产科学研究所,武汉430071

出　　处：《淡水渔业》2008年第1期27-29,共3页Freshwater Fisheries

基　　金：湖北省科技攻关项目(2006AA201C34)

摘　　要：测定了鳡(Elopichthys bam busa)的含肉率、肌肉常规营养成分和氨基酸含量,并对其营养价值进行了综合评价。结果显示:鳡的含肉率达77.61%。肌肉中的水分、蛋白质、脂肪、灰分和无氮浸出物含量分别为77.08%、18.82%、1.28%、1.65%和1.17%。17种氨基酸(除色氨酸外)的鲜样含量为18.57%,其中7种必需氨基酸含量为7.24%,4种鲜味氨基酸含量7.52%。必需氨基酸的含量及其占氨基酸总量的比例都高于FAO/WHO提出的标准,必需氨基酸指数为86.32,氨基酸分和化学分分别为84和63,缬氨酸为第一限制氨基酸。The rate of flesh content, general nutritional composition and amino acids of yellowcheek carp （Elopichthys bambusa） were determined, and its nutritional value was also synthetically evaluated. The rate of flesh content for yellowcheek carp was 77.61%. The contents of moisture, crude protein, crude fat, ash and non-nitrogen extract in fresh flesh were 77. 08% , 18. 82%, 1.28% , 1.65% , and 1.17% , respectively. Total content of 17 amino acids（except for tryptophan） of fresh flesh was 18.57%, the content of 7 essential amino acids was 7. 24%, the content of 4 delicious amino acids was 7. 52%. Both the content of essential amino acids and the percentage of essential amino acids in total amino acids exceeded the FAO/WHO standard. The essential amino acid index （EAAI）was 86. 32. The amino acid score （AAS） and chemical score（CS） were 84 and 63, respectively. According to the amino acid score（ AAS）, the first limited amino acid of the species was ratine

关 键 词：鳡(Elopichthys bambusa) 含肉率 营养成分 氨基酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学]