鲈鲤含肉率及肌肉营养成分的测定与品质评价

摘要

The fish rate and muscle nutrition composition of P. Pingi pingi were determined to provide the scientific basis for artificial domestication, reproduction, germplasm resources protection, breeding industrialization and release of P. Pingi pingi. The results showed that the fish rate, protein, moisture, ash, crude fat and cholesterol content in fresh muscle was 79. 93% , 18.22%, 78.77%, 1.15%, 0. 93% and 88mg/100g respectively. The content of 17 amino acids occupied 89. 69% of total dry muscle weight. The content of delicate amino acids occupied 32. 51% and 36. 25% of total dry muscle weight and of total amino acids respectively. The content of essential amino acid occupied 38. 47% and 42. 89% of total dry muscle weight and of total amino acids separately. The content of non-essential amino acid, occupied 43. 84% of total dry muscle weight. The EAA-NEAA ratio was 87. 75%. The EAA index was 81. 39, which accorded with FAO/WHO standard. The content of K, Ca and P in muscle was 362mg/100 g, 35. 30mg/100g and 222mg/100g respectively. The Ca-P ratio was 1:6. 28. The total content of three saturated fatty acids and four unsaturated fatty acids was 28. 22% and 71. 75% in muscle separately. The content of oleic acid C18:l reached 44. 28%, which indicated that P. Pingi pingi was a rare fish with a high nutrition value.%为鲈鲤[Percocy pris pingi pingi(T chang)]人工驯养、繁育、种质资源保护、养殖产业化、增殖放流奠定基础理论,对鲈鲤的含肉率和肌肉营养成分进行了分析测定.结果表明:肌肉鲜样含肉率为79.93%,蛋白质为18.22%,水分为78.77%,灰分为1.15%,粗脂肪为0.93%,胆固醇为88 mg/100 g.肌肉中17种氨基酸总量为干重的89.69%;鲜味氨基酸占干重的32.51%,占氨基酸总量的36.25%;必需氨基酸占干重的38.47%,占氨基酸总量的42.89%;非必需氨基酸含量占干重的43.84%,必需氨基酸与非必需氨基酸比例为87.75%,必需氨基酸指数(EAAI)为81.39,符合FAO/WHO标准.肌肉中K含量最高,为362 mg/100 g;Ca含量为35.30 mg/100 g,P为222 mg/100 g,Ca∶P为1∶6.28.肌肉7种脂肪酸中,3种饱和脂肪酸总量(SFA)为28.22%,4种不饱和脂肪酸(UFA)为71.75%,以UFA中油酸C18:1含量最高,为44.28%.表明,鲈鲤是营养价值较高的优质食用珍贵鱼类.