网箱养殖刺鲃肌肉营养成分分析及评价  

Nutritional Analysis and Evaluation on Muscle of Spinibarbus caldwelli

作　　者：程小飞[1,2] 宋锐 徐远琴[3] 袁希平 李成[1,2] 伍远安[1,2] 邓大青[4] 李鸿 李金龙[1] CHENG Xiao-fei;SONG Rui;XU Yuan-qin;YUAN Xi-ping;LI Cheng;WU Yuan-an;DENG Da-qing;LI Hong;LI Jin-long(Fisheries Institute Science of Hunan Province,Changsha 410153,China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province,Changde 415000,China;Changsha Nanfang Professional College,Changsha 410208,China;Animal Husbandry and Fishery Bureau in Xinshao County,Xinshao 422900,China)

机构地区：[1]湖南省水产科学研究所,湖南长沙410153 [2]水产高效健康生产湖南省协同创新中心,湖南常德415000 [3]长沙南方职业学院,湖南长沙410208 [4]新邵县畜牧水产局,湖南新邵422900

出　　处：《现代食品科技》2019年第6期245-250,236,共7页Modern Food Science and Technology

基　　金：湖南省重点科学基金项目(2013NK2007);国家大宗淡水鱼产业技术体系长沙综合试验站(CARS-45-47);湖南省科技重大专项(2017NK1030)

摘　　要：采用常规生化分析方法测定湖南芷江网箱养殖刺鲃(Spinibarbus caldwelli)肌肉(鲜样)营养成分的组成和含量,并对其营养价值进行综合评价。结果表明:网箱养殖刺鲃肌肉中水分、粗蛋白、粗脂肪、灰分的含量分别为73.44%、24.18%、3.63%、1.28%。肌肉中共检测出17种氨基酸,氨基酸总含量(TAA)为18.08%,其中必需氨基酸(EAA)含量为6.70%,占氨基酸总量的37.06%,必需氨基酸(EAA)与非必需氨基酸(NEAA)含量的比值为58.88%,其必需氨基酸比例符合FAO/WTO的理想模式。以氨基酸评分(AAS)评价,Val和Ile为肌肉第一、二限制性氨基酸;以化学评分(CS)评价,Met+Cys和Val为肌肉第一、二限制性氨基酸。必需氨基酸指数(EAAI)为58.39,鲜味氨基酸(DAA)含量为6.97%,占氨基酸总量的38.55%。肌肉中检测出饱和脂肪酸(SFA)3种、单不饱和脂肪酸(MUFA)3种、多不饱和脂肪(PUFA)5种,共11种脂肪酸。SFA、MUFA、PUFA分别占脂肪酸总量的20.56%、54.71%、24.72%,C20:5n-3(EPA)与C22:6n-3(DHA)之和占脂肪酸总量的1.86%。研究表明,网箱养殖刺鲃肌肉具有食用营养价值。In order to evaluate the nutritonal values of the muscle (fresh samples) of spinibarbus hollandi (Oshima) cultured in Zhijiang river reservoir cage in Hunan province, the composition and content of the nutrients were determined by conventional biochemical analysis methods. The results showed that the contents of moisture, crude protein, crude fat, and ash in fresh muscle of Spinibarbus caldwelli were 73.44%, 24.18%, 3.63%, 1.28%, respectively. There were 17 kinds of amino acids in Spinibarbus caldwelli muscle, with the content of total amino acids (TAA) of 18.08% and the content of essential amino acids (EAA) of 6.70%. The EAA /TAA was found to be 37.06% and EAA /NEAA 58.88%, which were completely met to the high-quality protein standard of the Food and Agriculture Organization /World Health Organization (FAO/WHO). The essential amino acid index (EAAI) was 58.39 and the delicious amino acids(DAA) accounted for 6.97% with the DAA/TAA was 38.55%.The muscle contained with 11 kinds of fatty acids, in which the saturated fatty acids (SFA) accounted for 20.56%, the monounsaturated fatty acids (MUFA) accounted for 54.71%, and the polyunsaturated fatty acids (PUFA) accounted for 24.72%, respectively. The total content of EPA and DHA accounted for 1.86%. The results showed that Spinibarbus caldwelli had edible nutritional value.

关 键 词：刺鲃 肌肉 氨基酸 脂肪酸 营养价值 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O652[轻工技术与工程—食品科学与工程]