烹调对罗非鱼主要营养成分及脂肪酸的影响  

Effect of cooking on the major nutrient components and fatty acid of tilapia

作　　者：阮光锋[1] 范志红[1] 李楠楠[1] 王顺[2] 吴伟 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市水产科学研究所,北京100068 [3]广东美的生活电器制造有限公司,广东顺德528311

出　　处：《中国农业大学学报》2012年第1期143-148,共6页Journal of China Agricultural University

基　　金：国家十一五科技支撑项目(2008BAD91B01)

摘　　要：对烹调后罗非鱼营养成分的变化进行试验研究,分析罗非鱼经清蒸、微波、微波烤、烤箱烤、油煎及高压油煎6种烹调处理后其基础营养成分及脂肪酸含量。结果表明:鲜罗非鱼中蛋白质、脂肪的质量分数分别为18.50%和1.92%,n-3脂肪酸质量分数为6.3%。烹调后各罗非鱼的水分质量分数均显著降低,而粗脂肪和粗蛋白的质量分数均有所升高,其中清蒸烹调后水分的质量分数最高,为72.47%,而脂肪的质量分数最低(3.42%);油煎罗非鱼中脂肪的质量分数最高,高压油煎罗非鱼的水分质量分数最低。经烹调后m(n-6脂肪酸)∶m(n-3脂肪酸)均有所上升,但以清蒸和高压烹调的罗非鱼n-3脂肪酸保存率最高,m(n-6脂肪酸)∶m(n-3脂肪酸)值最低。The major nutrient components and fatty acid of tilapia were analyzed after six cooking treatments,including steaming,microwaving,microwave roasting,oven roasting,pan frying and pressure frying.The protein and fat content are 18.50% and 1.92%,respectively,in raw fillet,and the mass fraction of n-3 fatty acids 6.3%.After cooking,the moisture content decreased in all fillets,while the contents of protein and fat increased.Among all the cooking procedures,steamed tilapia maintained the highest moisture content（72.47%） and the lowest fat content（3.42%）.Pan frying fillets had the highest fat content,while the pressure frying fillets had the lowest moisture content.The ratio of n-6/n-3 fatty acid in samples increased after all the treatments,however,steamed and pressure cooked fillets had the best retention for n-3 fatty acid and the lowest n-6/n-3 ratio.

关 键 词：罗非鱼 脂肪酸 营养成分 烹调 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]