罗非鱼与四种海水鱼鱼糜比较  

Comparison of Surimi of Tilapia(Sarotherodon nilotica) and other Four Marine Fish

作　　者：张崟[1] 曾庆孝[1] 朱志伟[1] 周蕊[1] 韩光赫[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《现代食品科技》2008年第12期1222-1226,共5页Modern Food Science and Technology

基　　金：广东省科技计划项目(2006B20401004);广州市荔湾区科技计划项目(20072208086)

摘　　要：比较了罗非鱼与工厂常用的四种海水鱼(黄姑鱼、带鱼、沙丁鱼、鲜丁鱼)鱼糜的基本成分含量、凝胶性能及鱼肌肉蛋白的营养价值。罗非鱼与海水鱼鱼糜的水分含量无显著差异(p>0.05),但蛋白质、脂肪、灰分、盐溶性蛋白含量及pH值有显著差异(p<0.05);罗非鱼鱼糜凝胶的强度、白度显著高于海水鱼(p<0.05),而凝胶的持水性显著低于海水鱼(p<0.05);通过分析几种鱼肌肉蛋白的必须氨基酸含量、氨基酸价(AAS)及氨基酸指数(EAAI),得出罗非鱼肌肉蛋白的营养价值高于黄姑鱼、带鱼和鲜丁鱼,但低于沙丁鱼。The essential composition, gel properties and nutrition value of tilapia （Sarotherodon nilotica） and four marine fish, including spotted maigre （Nibea albiflora）, sardine （Sardina pilchardus）, belt fish （Trichiurushaumela） and snakefish （Trachinocephalus myops））, were compared. Results showed that there was no significant difference （p〉0.05） in water content of the examined surimi, but their crude protein content, fat content, salt soluble protein （SSP）content and pH were varied （p〈0.05）. The gel strength and whiteness of suinni gels prepared with tilapia were higher than those with the four marine fish, while the water holding ability of the former was lower than the latter. A comparison of the essential amino acid contents, AAS and EAAI of these fish showed that the nutrition value of tilapia was better than spotted maigre, belt fish, snakefish, but lower than sardine.

关 键 词：鱼糜 罗非鱼 海水鱼 凝胶强度 营养成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]