3种不同规格瓯江彩鲤含肉率及肌肉营养成分比较  

Comparison of Nutritional Quality in Muscle of Oujiang Colour Carp (Cypinus carpio var.color)of 3 Different Sizes

作　　者：徐如卫[1] 申屠基康 江锦坡[1] 黄富友 姚子亮 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波市海洋与渔业研究院,浙江宁波315012 [3]浙江省丽水市水产技术推广站,浙江丽水323000

出　　处：《宁波大学学报（理工版）》2012年第1期13-19,共7页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：浙江省重大科技专项重点农业项目(2009C12021)

摘　　要：研究分析了3种不同规格瓯江彩鲤的含肉率、脏体比、营养成分、氨基酸和脂肪酸的种类组成，并对其营养价值进行了评定．结果表明：大规格瓯江彩鲤含肉率（54．76±52．21）％显著高于小规格鱼（40．99±2．83）％；3种不同规格彩鲤肌肉中含人体必需氨基酸占总氨基酸的比例各为44％．其中第一限制性氨基酸均为缬氨酸，4种鲜味氨基酸总含量均超过29％，且基本一致：必需氨基酸与非必需氨基酸之比为91％～95％；大规格鱼含高度不饱和脂肪酸较多，而小规格鱼以廿碳五烯酸和廿二碳六烯酸含量较大．瓯江彩鲤肌肉中氨基酸和脂肪酸总体组成较好，是富有营养的优质动物性食品．The rate of flesh content, ratio of viscera, body, general nutritional composition, amino acids and fatty acids of Oujiang colour carp （Cypinus carpio var. color） of 3 different sizes are analyzed in this paper. The carp nutritional values are compared and estimated. The results show that the rate of flesh content of the adult fish group （54.76±2.21）% is significantly higher than that of small size fish （40.99±2.83）%; in the total content of amino acids in muscle of 3 different sizes of Oujiang colour carp, the essential amino acids （WEAA） is 44%, of which the first limiting amino acid is valine （Val） for all fish of 3 different sizes, and 4 amino acids account for more than 29%. The WEAA/WNEAA （total nonessential amino acids） is ranging 91%-95%. There are more polyunsaturated fatty acids （PUFA） in adult fish group, and more eicosapntemacnioc acid （EPA） and docase hexaeno acid （DHA） in small size group. The above results indicate that Oujiang colour carp is characterized by high nutrition and better composition of amino acids and fatty acids in muscle, which is a choice animal protein and suitable for fish farming, and dried fish processing as well.

关 键 词：瓯江彩鲤 肌肉 营养组成 氨基酸 脂肪酸 

分 类 号：S917[农业科学—水产科学]