罗非鱼下脚料营养成分的分析及评价  

Analysis and evaluation of nutritional components in tilapia byproduct

作　　者：苏永昌[1] 刘淑集[1] 刘智禹[1] 刘秋凤[1] 王茵 

机构地区：[1]福建省水产研究所、国家海水鱼类加工技术研发分中心(厦门)、福建省海洋生物增养殖与高值化利用重点实验室、福建省海洋生物资源开发利用协同创新中心,福建厦门361013

出　　处：《食品工业科技》2017年第14期285-288,293,共5页Science and Technology of Food Industry

基　　金：国家海洋经济创新发展区域示范项目(2014FJPT01);福建省海洋高新产业发展专项项目([2013]026);福建省省属公益类科研院所基本科研专项(2016R1003-12);厦门南方海洋研究中心项目(14PZY017NF17)

摘　　要：通过测定罗非鱼下脚料的各组分营养成分,对罗非鱼下脚料进行营养分析与评价。结果表明,罗非鱼下脚料占整鱼质量的56.3%,其中水分、粗蛋白、粗脂肪、碳水化合物和粗灰分的含量分别为60.5%、18.4%、10.6%、0.9%、8.8%;罗非鱼下脚料中氨基酸含量达26.38%(干重),其中,必需氨基酸占总氨基酸的比例(WEAA/WTAA)为36%,呈味氨基酸占总氨基酸的比例(WFAA/WTAA)为45%,必需氨基酸与非必需氨基酸的比例(WEAA/WNEAA)为55%,必需氨基酸指数(EAAI)为83.16,生物价(BV)为78.95,表明罗非鱼下脚料中的必需氨基酸的构成比例符合FAO/WHO的标准;罗非鱼下脚料不饱和脂肪酸(UFA)占脂肪酸总量的50.8%;矿物质元素中钙含量最高,达43600 mg/kg。因此,罗非鱼下脚料是一种富含蛋白质、脂肪酸和矿物质元素的水产生物资源,有待进一步开发利用。Nutritional components of tilapia byproduct were analyzed and nutritive quality was evaluated.The results showed that tilapia byproduct accounted for 56.3% of the whole fish body.The contents of crude protein,crude fat,polysaccharose and crude ash of tilapia byproduct were 60.5%,18.4%,10.6%,0.9% and 8.8% respectively. In dry sample,the total content of amino acids was 26.38%,among which essential amino acids and delicious amino acids accounted for 36% and 45%.The ratio of essential amino acids to non-essential amino acids was 55%.The amino acids index（ EAAI） and the biological valence（ BV）were 83.16 and 78.95 respectively.The constitutional rate of the essential amino acids accorded with the FAO/WHO Standard.The unsaturated fatty acids accounted for 50.8% of the total fatty acids.Calcium（ Ca） was the most predominant mineral element and its content was 43600 mg/kg. In conclusion,tilapia byproduct is a valuable marine biology resource rich in protein,fatty acids and mineral elements,which should be fully utilized.

关 键 词：罗非鱼下脚料 营养成分 营养评价 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]