黄金鲈肌肉营养成分与品质的评价  

Evaluation of nutrient components and quality in the muscle of Perca flavescens

作　　者：杨婳[1] 吴莉芳[1] 杨欢欢 邢秀苹 秦贵信[1] 张东鸣[1] 

机构地区：[1]吉林农业大学动物科学技术学院,吉林长春130118 [2]厦门利洋水产科技有限公司,福建厦门361012

出　　处：《西北农林科技大学学报（自然科学版）》2014年第8期132-137,共6页Journal of Northwest A&F University(Natural Science Edition)

基　　金：吉林省科技厅发展计划资助项目(20110233)

摘　　要：【目的】分析测定黄金鲈(Perca flavescens)的肌肉营养成分,对其营养价值进行综合评价。【方法】以20尾体质量为(142.29±4.31)g的黄金鲈为检测对象,采用国家标准方法测定其肌肉粗蛋白、粗脂肪、水分、灰分及氨基酸含量。【结果】黄金鲈肌肉中水分含量为779.1g/kg,粗蛋白质、粗脂肪、粗灰分含量分别为186.2,12.1和12.6g/kg。氨基酸总量为84.07%(质量分数,干样,下同),必需氨基酸(EAA)总量为36.66%,占氨基酸总量的43.62%,其必需氨基酸的构成比例符合联合国粮农组织/世界卫生组织(FAO/WHO)的标准。必需氨基酸指数(EAAI)为62.57,非必需氨基酸(NEAA)总量为42.06%,氨基酸中鲜味氨基酸(DAA)总量为33.14%。鱼肉中富含Ca、Mg、Zn等矿物质元素。【结论】黄金鲈肌肉中蛋白质含量较高,必需氨基酸和鲜味氨基酸含量较丰富,粗脂肪含量较低,是营养价值和经济价值较高的优质鱼类,经常食用有利于人体健康。【Objective】This study aimed to analyze the nutrition components in the muscle of Perca flavescens,and evaluate their nutritional values.【Method】P.flavescens with weight of（142.29±4.31）g were chosen to measure the contents of crude protein,crude fat,moisture,ash and amino acids in the muscle using national standard methods.【Result】The moisture content was 779.1g/kg,the crude protein content was 186.2g/kg,the crude fat content was 12.1g/kg,and the crude ash content was 12.6g/kg in muscle of P.flavescens.The content of total amino acids was 84.07%（mass fraction,dry sample）,and the content of8 essential amino acids（EAA）was 36.66%,accounting for 43.62%of total amino acids.The proportion of EAA was in line with the United Nations food and agricultural organization（FAO）/World Health Organization（WHO）standard.Content of essential amino acid index（EAAI）was 62.57.Content of non-essential essential amino acid（NEAA）was 42.06%and content of delicious amino acids（DAA）was 33.14%.Ca,Mg,Zn and other essential minerals were rich in the muscle of P.flavescens.【Conclusion】P.flavescens has high protein content,abundant EAA and DAA,and low crude fat content,suggesting high nutritional value and economic value.

关 键 词：黄金鲈 含肉率 营养成分 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS201.4[轻工技术与工程—食品科学与工程]