淡水和海水养殖花鲈营养成分的比较  

Nutrients comparison of Lateolabrax japonicus(cuvier et valencinnes)cultured in sea water and freshwater

作　　者：曹湛慧[1,2,3] 黄和[1,2,4] 操玉涛[5] 杜涛[6] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东湛江524088 [2]水产品深加工广东普通高等学校重点实验室,广东湛江524088 [3]广东海洋大学食品科技学院,广东湛江524088 [4]广东海洋大学实验教学部,广东湛江524088 [5]广东海洋大学水产学院,广东湛江524088 [6]广东海洋大学东海岛海洋生物研究基地,广东湛江524088

出　　处：《食品与机械》2014年第3期44-48,共5页Food and Machinery

基　　金：国家科技部科技人员服务企业行动项目(编号:2009GJE10034);广东省科技计划项目(编号:粤科规划字[2012]145号)

摘　　要：对使用同种饲料分别用淡水和海水养殖的花鲈进行感官评价、基本营养成分、脂肪酸组成及含量分析。结果表明,在感官总评价、鲜味和甜味方面,海水养殖花鲈高于淡水养殖花鲈,且淡水养殖花鲈带有明显的鱼腥味。海水养殖花鲈粗蛋白含量比淡水养殖花鲈高2.17%,粗脂肪含量比淡水养殖花鲈低34%,显示出明显差异性,但二者肌肉脂肪酸组成种类上比较相似,部分脂肪酸含量有较大差异。海水和淡水养殖花鲈鱼肉矿物质含量差异不大。海水养殖花鲈中的甜菜碱含量1.81mg/g,高出淡水养殖花鲈50%以上。A series experiments including sensory evaluation, basic nutrients analysis, fatty acid composition and content assay were conducted of the adult Lateolabrax japonicus （Cuvier et Valencinnes） fish cultured in sea water and freshwater with the same fish feed. The results showed that the overall sensory evaluation, especially in taste and sweetness of seawater fish was higher than that of freshwa-ter fish, which had more fishy smell, And crude protein content of seawater fish was 2.17% higher than that of freshwater. There existed obvious difference in dorsal crud fat content, seawater fish being 34% lower than freshwater fish. In the meanwhile, the fatty acids compositions of the dorsal muscle were the same except content of certain fatty acid showing significant differences. And there were no significant differences of the mineral content between them. The dor sal muscle hetaine content in seawater fish was 1. 18 mg/g, 50% higher than that of freshwater fish.

关 键 词：花鲈 品质 海水养殖 淡水养殖 营养成分 甜菜碱 

分 类 号：S965.211[农业科学—水产养殖]