红和黑肌肉营养成分的比较分析  

Comparative analysis of nutrient composition of muscles of red and black Ictalurus punctatus

作　　者：郜卫华[1,2] 田罗 廖艳琴 罗凯 胡伟[1] 曹志华[1] 许巧情[1] 田娟[2] GAO Wei-hua TIAN Luo LIAO Yan-qin LUO Kai HU Wei CAO Zhi-hua XU Qiao-qing TIAN Juan(Engineering Research Center of Ecology and Agricultural Use of Wetland, Ministry of Education,Yangtze University, Jingzhou 434020 Hubei, China Key Lab of Freshwater Biodiversity Conservation,Ministry of Agriculture,Yangtze River Fisheries Research Institute, Wuhan 430223, China Jingzhou Institute of Technology, Jingzhou 434023 Hubei, China)

机构地区：[1]长江大学湿地生态与农业利用教育部工程研究中心,湖北荆州434020 [2]中国水产科学研究院长江水产研究所农业部淡水生物多样性保护重点实验室,武汉430223 [3]荆州职业技术学院,湖北荆州434023

出　　处：《淡水渔业》2017年第5期85-92,共8页Freshwater Fisheries

基　　金：湖北省教育厅项目(B2016035);长江大学工程湿地生态与农业利用教育部工程研究中心开放基金(KF201611)

摘　　要：本研究利用常规生化和物理分析方法对红色斑点叉尾(Red Ictalurus punctatus)(简称红)和黑色斑点叉尾(Black Ictalurus punctatus)(简称黑)背部肌肉一般营养成分、质构特性、氨基酸和脂肪酸含量进行了分析,并对其营养价值进行了评价。结果显示:黑水分显著高于红,粗脂肪含量显著低于红。红肌肉咀嚼性显著高于黑。红和黑的氨基酸组成基本一致,均含有18种氨基酸(除色氨酸),总含量占鲜肉的15.75%和15.07%;其中7种人体必需氨基酸含量分别为6.18%和5.91%,占总氨基酸含量的39.24%和39.22%,必需氨基酸中均是赖氨酸含量最高,蛋氨酸含量最低,必需氨基酸指数分别为84.99和83.84;根据氨基酸评分(AAS),红和黑第一限制性氨基酸均为缬氨酸;根据化学评分(CS),红和黑第一限制性氨基酸均为蛋氨酸+胱氨酸;红和黑肌肉必需氨基酸构成比例均符合FAO/WHO的标准。红∑MUFA、∑PUFA、EPA+DHA含量以及n-6/n-3PUFA均高于黑。结果表明,红和黑都具有较高的营养价值,红的营养价值略高于黑。A comparative study was conducted on muscle nutritional component and nutritive quality between red and black Ictalurus punctatus. The results showed that black L punctatus contained significantly higher moisture and lower crude fat than red L punctatus. According to texture properties, the muscle of red L punctatus showed higher chewiness than that of black L punctatus. The composition of amino acids in the muscles of red and black L punctatus were substantially uniform ; the muscles of both L punctatus contained 18 amino acids （except for tryptophan） , which accounted for 15.75% and 15.07% of fresh fish meat and included 7 essential amino acids （6. 18% and 5.91% ）. The essential amino acids accoun- ted for 39. 24% and 39.22% of the total amino acids, and the content of Lys was the highest in essential amino acids in both L punctatus. The essential amino acid indexes of the red and black L punctatus were 84. 99 and 83.84, respectively, the content of Lys was the highest in essential amino acids in both L punctatus, and the constitutional rate of essential amino acids were accorded with the FAO/WHO standards. The content of total delicious amino acids （ ∑ DAA ） in black 1. punctatus was significantly lower than that of red I. punctatus. According to nutrition evaluation of amino acids score （ AAS）, the first limited amino acids were Val in both I. punctatus; according to chemical score （ CS）, the first limited amino acids were Met ＋ Cys in both I. punctatus ; The contents of ∑ MUFA, ∑ PUFA, EPA ＋ 1）HA and n - 6/n - 3PUFA in red I. punctatus were significantly higher than those of black I. punctatus. It is concluded that both red and black I. punctatus have high nutritional values, and the nutritional value of the red I. punctatus was slightly higher than that of the black I. punctatus.

关 键 词：斑点叉尾鮰(Ictalurus punctatus) 肌肉 质构特性 氨基酸 脂肪酸 营养价值 

分 类 号：S963.1[农业科学—水产养殖]