野生多鳞鱚(Sillago sihama)肌肉营养成分分析及品质评价  

Analysis and Evaluation of Main Nutritive Composition in the Muscle of Wild Sillago sihama

作　　者：黄洋[1] 黄海立[1] 杜涛[1] 黄建盛[2] 

机构地区：[1]广东海洋大学东海岛海洋生物研究基地,广东湛江524025 [2]广东海洋大学水产学院,广东湛江524088

出　　处：《广东海洋大学学报》2015年第6期9-14,共6页Journal of Guangdong Ocean University

基　　金：广东省科技计划项目(2014A020208117);广东海洋大学创新强校工程科研项目(GDOU2013050218;GDOU2013050325)

摘　　要：采用国家标准生化测定法对野生多鳞鱚(Sillago sihama)肌肉营养成分进行测定,并对其营养价值做出评价。结果表明,野生多鳞鱚肌肉(鲜样)中水分、粗蛋白、粗脂肪和粗灰分质量分数为77.91%、19.80%、0.51%和1.49%。多鳞鱚肌肉中检测到18种氨基酸,占干样质量分数83.79%,其中8种必需氨基酸(EAA)占干样质量分数34.33%,占氨基酸总量的40.98%,4种鲜味氨基酸占干样质量分数为32.94%,其必需氨基酸的构成比例符合FAO/WHO的标准。多鳞鱚的第一限制性氨基酸为色氨酸(Trp),第二限制性氨基酸为含蛋氨酸和胱氨酸(Met+Cys),必需氨基酸指数(EAAI)为69.90。野生多鳞鱚中检测12种脂肪酸,不饱和脂肪酸3种,占干样质量分数为28.39%;单不饱和脂肪酸4种,占干样质量分数为15.51%;多不饱和脂肪酸5种,占干样质量分数为23.42%;EPA+DHA占干样质量分数为17.45%。多鳞鱚是一种营养价值较高、海鲜味较浓郁的优质鱼类。Nutritional components in the muscles of Sillago sihama were measured and analyzed by adopting national standard method. The results showed that the average contents of moisture, crude protein, crude fat and crude mineral in the muscles were 77.91%, 19.80%, 0.51% and 1.49%, respectively. Eighteen kinds of amino acids were found in muscles of S. sihama and the total content in dry samples（mass fraction） were 83.79%. Among the 18 kinds of amino acids, the total content of eight essential amino acids（EAA） was 34.33%, which occupied 40.98% of the total content of amino acids. The total content of four kinds of delicious amino acids in dry samples（mass fraction） was 32.94%. The constitutional ratio of the essential amino acids met the standards of FAO/WHO. The first limiting amino acid of S.sihama was Trp, and the second limiting amino was Met＋Cys. The essential amino acids index（EAAI） was 69.90.12 kinds of fatty acids were found in the muscles of S. sihama. The saturated fatty acid（SFA）, monounsaturated fatty acid（MUFA）, and polyunsaturated fatty acid（PUFA）in dry samples（mass fraction） was 28.39%,15.51% and 23.42%, respectively. The total contents of DHA and EPA were 17.45%. In summary, S.sihama is high quality fish with a higher nutritional value and richer seafood taste.

关 键 词：多鳞鱚 肌肉 营养成分 氨基酸 脂肪酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]