黑莓鲈的含肉率及营养价值评价

摘要

对黑莓鲈Pomoxis nigromacufatus 含肉率及其营养成分和营养价值进行分析和综合评定。结果表明：黑莓鲈含肉率为(64.23±0.53)%,肌肉中蛋白质、脂肪、水分和灰分的含量分别为15.4%、0.8%、78.69%和1.26%；肌肉中水解氨基酸总量63.94%(以干物质计),其中7种必需氨基酸的含量为26.29%,占总氨基酸的41.12%,必需氨基酸与非必需氨基酸的比值为0.7,其必需氨基酸的构成比例完全符合 FAO/WHO 评价标准。黑莓鲈的第一限制性氨基酸为缬氨酸,第二限制性氨基酸为(苯丙氨酸+酪氨酸),必需氨基酸指数为79.14；4种鲜味氨基酸总量为25.39%,占氨基酸总量的39.71%；共检出5种脂肪酸,多不饱和脂肪酸总量(PUFA)和二十二碳六烯酸(DHA)含量分别为33.75%和17.5%。研究表明,黑莓鲈肉味鲜美,必需氨基酸含量高、组成均衡,多不饱和脂肪酸和DHA含量较高,具备较高的营养和食用价值,具有良好的开发利用前景。%Percentage,composition and nutritional value of the meat portion of Pomoxisnigromacufatus were determined. The results showed that the fish contained 64.23±0.53% of edible meat with 15.4% crude protein,0.8% crude fat, 78.69% moisture,and 1.26% ash.On a dry basis,the meat contained 63.94% hydrolytic amino acids (AAs),of which 26.29% were the 7 essential AAs (EAAs)contributing 41.12% of the total AAs (TAAs ).The ratio of TAA to non-EAA was 0.7 suggesting its EAA profile met the FAO/WHO standard for high quality proteins.In terms of AA and chemical scores,the first limiting AA in the meat was identified to be valine;and,the second limiting AAs,phenylalanine and tyrosine.The EAA index was 79.14,and 4 flavoring AAs accounted for 25.39% in the dry matters.The ratio of flavoring AA to TAA was 39.71%.Five fatty acids were detected,of which 33.75% were PUFA,and 17.5% DHA.It appeared that the meat from P.nigromacufatus was flavorful,rich and balanced in AA content,abundant in PUFAs and DHA,and considered feasible for further promotion and utilization as food.