4种优质底栖淡水鱼类肌肉营养成分的比较  

Comparative analysis of the nutritional composition in muscle of four species of excellent freshwater fishes

作　　者：温小波[1] 库夭梅[1] 李伟国[1] 

机构地区：[1]湖北农学院动物科学系,湖北荆州434025

出　　处：《大连水产学院学报》2003年第2期99-103,共5页Journal of Dalian Fisheries University

基　　金：湖北省教育厅青年项目资助(2001B03004)

摘　　要：对乌鳢Ophiocephalusargus、鲶Silurusasotus、黄颡鱼Pseudobagrusfulvidraco和黄鳝Monopterusalbus肌肉中的一般成分(水分、蛋白质、脂肪、灰分、粗纤维、钙和磷)及氨基酸组成进行了分析。结果表明,4种鱼肌肉中蛋白质的质量分数较高(14 89%～17 99%),脂肪的质量分数较低(0 22%～2 68%),钙(0 049%～0 078%)和磷(0 165%～0 245%)的质量分数最低,氨基酸总量(75 86%～86 19%干重)、必需氨基酸(35 55%～43 65%干重)、鲜味氨基酸(34 63%～39 4%干重)以及必需氨基酸占氨基酸总量的百分率(46 83%～50 64%)均较高,且4种鱼类的氨基酸组成基本相似。Content of common nutrient (moisture, crude protein, crude fat, crude ash, crude fiber, calcium, phosphorus) and composition of amino acids were analyzed in the muscle of four species of freshwater carnivorous fishes (Ophiocephalus argus, Silures asotus, Pseudobagrus fulbidraco, Momopterus albus). The content of crude protein ranged from 1489% to 1799%. The content of crude fat (022%-268%) was lower. The contents of calcium (0049%-0078%) and phosphorus (0165%-0245%) were very low. By contrast, the contents of total amino acids, essential amino acids and tasty amino acids were higher, which were 7586%-8619%, 3555%-4365% and 3463%-3940% (dry weight) respectively. The percentage of essential amino acids to total amino acids was higher (4683%-5064%). The compositions of amino acids of the four species of fishes were similar to each other.

关 键 词：底栖淡水鱼类 肌肉 营养成分 乌鳢 鲶 黄颡鱼 黄鳝 蛋白质 脂肪 钙 磷 氨基酸 

分 类 号：R151.3[医药卫生—营养与食品卫生学]