改变水体盐度对吉富罗非鱼肌肉营养和呈味的影响  

The effects of salinity changes on the nutritional value and flavor of GIFT's muscle

作　　者：郭振[1] 梁拥军[2] 杨广[1] 

机构地区：[1]天津农学院水产科学系天津市水产生态及养殖重点实验室,天津300384 [2]北京市水产科学研究所暨国家淡水渔业工程技术研究中心,北京100068

出　　处：《淡水渔业》2014年第4期77-82,95,共7页Freshwater Fisheries

基　　金：现代农业产业技术体系专项基金(CARS-49);国家科技基础条件平台建设运行项目(2014DKA30470);农业部都市农业(北方)重点实验室项目(99124120)

摘　　要：为了解改变水体盐度对吉富罗非鱼(GIFT Oreochromis niloticus)肌肉营养价值和呈味的影响,以生长于淡水中的吉富罗非鱼为研究对象,逐步增加水体盐度,检测盐度分别达到18和36后鱼体肌肉中氨基酸和脂肪酸的变化。结果显示:盐度改变能明显影响罗非鱼肌肉内氨基酸、游离氨基酸及脂肪酸的含量,氨基酸总量、必需氨基酸及鲜味氨基酸含量均与盐度呈正相关关系。盐度调整完成后的第2 d,盐度为18和36的处理组鱼肉中氨基酸总量(TAA)分别为18.66%和19.54%,必需氨基酸指数(EAAI)分别为90.85和93.45,明显高于对照组(TAA为17.62%,EAAI为87.72),鲜味氨基酸含量也表现出相似的变化趋势;盐度调整完成后的第3 d,盐度18的处理组鱼肉中游离氨基酸总量(TFAA)达到最大值,而盐度为36的处理组在第2 d即已达到最高,分别为对照组(TFAA为0.085%)的2.52倍和4.06倍;盐度增加还可以提高罗非鱼肌肉中饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)及多不饱和脂肪酸(PUFA)的含量,增大PUFA/SFA比值,提高罗非鱼脂肪酸的营养价值。To learn the impact of salinity changes on muscle nutritional value and flavor of GIFT Oreochromis niloticus, a-mino acids and fatty acids in fish muscle were tested when salinity reached 18 and 36 respectively.Results showed that sa-linity changes can significantly affect the contents of amino acid , free amino acids and fatty acids in tilapia muscle .Con-tents of total amino acids , essential amino acids and tasty amino acids content were positively correlated with salinity .On the 2nd day after salinity conversion, total content of amino acid in 18 and 36 salinity treatment groups （18.66% and 19.54%respectively）, the essential amino acid index （EAAI） （90.85 and 93.45 respectively） were significantly higher than those in freshwater group （ total content of amino acid being 17.62%, EAAI being 87.72 ） .Content of umami amino acid increased with the increasing of salinity .On the 2nd after salinity conversion, the content of free amino acid （TFAA） of 18 salinity treatment group was up to the maximum , and the content of 36 group rose to the maximum on the 3rd day, they were 2.52 and 4.06 times as much as that in freshwater group （0.085%）.Then their tastes were improved obvious-ly.Salinity increasing could also improve contents of saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acid （PUFA）in tilapia muscle, and increase PUFA/SFA value.Then the nutritional value of fat-ty acids in tilapias was improved .

关 键 词：吉富罗非鱼( GIFT OREOCHROMIS niloticus) 盐度 氨基酸 脂肪酸 

分 类 号：S965.125.312[农业科学—水产养殖]