官垌草鱼肌肉营养成分分析及品质评价
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摘要
【目的】分析官垌草鱼的肌肉营养成分及品质特性,为探究其肌肉品质及更好地开发利用该产品提供参考依据。【方法】选取同塘同批放养的3龄繁殖期前官垌草鱼10尾,测定其背肌和腹肌的质构特性、pH、系水力、基本营养成分、氨基酸和脂肪酸含量等指标,并进行营养价值评价。【结果】官垌草鱼背肌的硬度和弹性均显著高于腹肌(P<0.05),内聚性、咀嚼性、回复性、p H等指标差异不显著(P>0.05);背肌和腹肌的粗蛋白含量分别为18.96%和18.85%,粗脂肪含量分别为1.95%和2.38%。背肌和腹肌均含有17种氨基酸,其中包括7种人体必需氨基酸和4种鲜味氨基酸,必需氨基酸总量和鲜味氨基酸总量分别占氨基酸总量的40.55%和43.37%、41.35%和47.78%,必需氨基酸指数(EAAI)分别为83.29和80.55。背肌和腹肌均检测出18种脂肪酸,包括5种饱和脂肪酸和13种不饱和脂肪酸,饱和脂肪酸总量分别占脂肪酸总量的21.87%和25.13%,不饱和脂肪酸总量分别占脂肪酸总量的78.13%和74.87%。【结论】官垌草鱼肌肉蛋白质及不饱和脂肪酸含量高,氨基酸平衡效果好,肌肉滋味佳;其背肌的综合营养价值高于腹肌。
【Objective】The nutritional components and quality characteristic in muscle of Guandong grass carp was analyzed to explore the muscle quality and provide reference for better development of Guandong grass carp.【Method】Ten individuals of 3-year-old Guandong grass carp before breeding period were selected from the same pool to measure indicators including texture profiles of dorsal muscle and abdominal muscle,pH,water holding capacity,nutritional components,amino acids and fatty acids,which were used to evaluate the nutrition value in muscle of Guandong grass carp.【Result】The results showed that hardness and springiness parameters in dorsal muscle were significantly higher than abdominal muscle(P<0.05),but cohesiveness,chewiness,resilience and pH had no significance difference between two parts of muscle(P>0.05). There were 18.96% and 18.85% crude protein,1.95% and 2.38% crude fat in dorsal and abdominal muscles respectively. Both dorsal muscle and abdominal muscle contained seventeen kinds of acid amino,including seven kinds of essential amino acids(accounting for 40.55% and 41.35% of the total amino acids)and four kinds of flavor amino acids(accounting for 43.37% and 47.78% of the total amino acids). The essential amino acid indexes(EAAI)were 83.29 and 80.55 respectively. The dorsal muscle and abdominal muscle both contained eighteen fatty acids,including five kinds of saturated fatty acids(accounting for 21.87% and 25.13% of the total fatty acid)and thirteen kinds of unsaturated fatty acids(accounting for 78.13% and 74.87% of the total fatty acid).【Conclusion】The results indicate that the component of protein and unsaturated fatty acid in muscle of Guandong grass carp are high,and the amino acid balance effect and muscle taste are fine,the comprehensive nutritional value of dorsal muscle is higher than that of abdominal muscle.
【Objective】The nutritional components and quality characteristic in muscle of Guandong grass carp was analyzed to explore the muscle quality and provide reference for better development of Guandong grass carp.【Method】Ten individuals of 3-year-old Guandong grass carp before breeding period were selected from the same pool to measure indicators including texture profiles of dorsal muscle and abdominal muscle,pH,water holding capacity,nutritional components,amino acids and fatty acids,which were used to evaluate the nutrition value in muscle of Guandong grass carp.【Result】The results showed that hardness and springiness parameters in dorsal muscle were significantly higher than abdominal muscle(P<0.05),but cohesiveness,chewiness,resilience and pH had no significance difference between two parts of muscle(P>0.05). There were 18.96% and 18.85% crude protein,1.95% and 2.38% crude fat in dorsal and abdominal muscles respectively. Both dorsal muscle and abdominal muscle contained seventeen kinds of acid amino,including seven kinds of essential amino acids(accounting for 40.55% and 41.35% of the total amino acids)and four kinds of flavor amino acids(accounting for 43.37% and 47.78% of the total amino acids). The essential amino acid indexes(EAAI)were 83.29 and 80.55 respectively. The dorsal muscle and abdominal muscle both contained eighteen fatty acids,including five kinds of saturated fatty acids(accounting for 21.87% and 25.13% of the total fatty acid)and thirteen kinds of unsaturated fatty acids(accounting for 78.13% and 74.87% of the total fatty acid).【Conclusion】The results indicate that the component of protein and unsaturated fatty acid in muscle of Guandong grass carp are high,and the amino acid balance effect and muscle taste are fine,the comprehensive nutritional value of dorsal muscle is higher than that of abdominal muscle.
引文
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王艳艳,詹会祥,李正友,刘桂兰,杨林.2017.野生云南光唇鱼肌肉营养成分分析及品质评价[J].南方农业学报,48(3):507-511.[Wang Y Y,Zhan H X,Li Z Y,Liu G L,Yang L.2017.Nutritional components analysis and nutritive value evaluation of wild Acrossocheilus yunnanensis muscle[J].Journal of Southern Agriculture,48(3):507-511.]
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