摘要
对红鳍东方鲀的鱼肉、肝脏、鱼皮的一般营养成分以及氨基酸、脂肪酸的含量进行了测定和分析,结果表明鱼肉、鱼皮、鱼肝3个部位中的营养差异较大。鱼皮蛋白质含量显著高于鱼肉和肝脏(P<0.01),肝脏中的脂肪含量显著高于鱼肉和鱼皮中的脂肪含量(P<0.01),达到60.82%。鱼皮的氨基酸总量高于鱼肉和肝脏,其鲜味氨基酸含量较高,占干重的55.06%。鱼肉和肝脏中的必需氨基酸与总氨基酸比值达到42.49%、42.90%,必需氨基酸与非必须氨基酸比值为73.89%、75.13%,符合FAO/WHO推荐的理想蛋白模式的氨基酸组成。鱼肉、鱼皮中的ω-3脂肪酸的比例较高,分别占总脂肪含量的42.18%和39.41%,肝脏中的多不饱和脂肪酸含量占总脂肪酸含量的24.59%,其中DHA含量为15.49%。因此,鱼肉作为红鳍东方鲀的主要可食部位具有很高的营养价值,鱼皮中的鲜味氨基酸含量高可用于调味料的提取,且鱼皮中的胶原蛋白含量丰富是提取胶原蛋白的优质来源,肝脏富含DHA、EPA可以用于提取鱼油。
Nutritional compositions in muscle,liver and skin of Takifugu rubripes were determined and analyzed.The results showed that nutrition of 3 parts of muscle,liver and skin have significant differences.Crude protein in skin（27.93%）was significantly higher than that in muscle and liver（P0.01）;Crude fat content in liver was up to 60.82%,significantly higher than that in muscle and skin（P0.01）;The total amino acids of skin was higher than that in muscle and liver.Moreover,delicious amino acids were rich in skin,representing55.06% of the dry weight.In muscle and liver,the ratio of essential amino acids（EAA）to total amino acids（AA）（42.49%,42.90%）and the ratio of essential amino acids to non-essential amino acids（NEAA）（73.89%,75.13%）were comparable to the reference values recommended by FAO/WHO.The content of polyunsaturated fatty acids in muscle and skin was high,which accounted for 42.18% and 39.41% of the total fatty acids,with polyunsaturatedfatty acids in liver accounting for 24.59% of the total.The content of DHA was up to15.49%.Therefore,muscle as the main edible part has a high nutrition value;high delicious amino acid content of the fish skin can be used for the extraction of seasonings;the rich collagen content in the skin is a high quality source for extracting collagen.The liver is rich in DHA and EPA can be used to extract fish oil.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2017年第6期77-82,共6页
Journal of Hebei Agricultural University
基金
河北省食品科学与工程"双一流"建设资金项目(2016SPGCA18)
新型食品加工关键技术及包装材料开发(17227117D)
关键词
红鳍东方鲀
鱼肉
肝脏
鱼皮
营养成分
Takifugu rubripes
m u s c l e
liver
sk i n
nutrition content
