摘要
目的:比较乌鳢不同部位肌肉营养成分,为乌鳢肌肉的营养成分分析提供科学依据。方法:采用国家标准检测方法,分别测定乌鳢前部背肉、中部背肉、尾肉、腹肉四部分的常规营养成分、氨基酸和脂肪酸的含量。结果:在四部分肌肉中,水分、灰分、粗蛋白含量最高的部位分别是中部背肉、腹肉、尾肉,腹肉的脂肪含量最高,四个部位常规的营养成分测定表现出显著差异(P<0.05)。每部分肌肉中均含有18种氨基酸,其中谷氨酸含量最高,半胱氨酸含量最低,必需氨基酸和鲜味氨基酸占氨基酸总量的百分比在32.23%~35.41%和41.10%~44.17%之间;腹肉的饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的含量均最高。结论:对乌鳢肌肉分部位进行检测,可为淡水鱼营养成分分析提供一个新思路,为人群食用乌鳢提供指导。
【Objective】To compare the nutritional content of muscle in various parts of Channa argus to provide scientific basis for the nutritional value of Channa argus muscle.【Method】By means of international-standard testing methods,the normal nutritional content as well as amino acids and fatty acid content of the four parts of Channa argus,that is,the front back,middle back,tail,and abdomen is measured separately.【Result】Among the four muscle parts,the parts with the highest levels of water,ash,and crude protein are the middle back,abdomen,and tail.Abdominal meat contains the highest fat content.Normal nutritional content measurements for all four parts displays significant differences(P<0.05).Eighteen amino acids are detected in all four parts of the muscle.Among them,Glutamic acid content is the highest and Cysteine content stays the lowest.The percentage of essential amino acids and delicious amino acids in the total amount of amino acids ranges from 32.23% to 35.41% and 41.10% to 44.17%;abdominal meat had the highest levels of saturated fatty acids,monounsaturated fatty acids,and polyunsaturated fatty acids.【Conclusion】Testing the muscle of Channa argus on a sectional basis would furnish dissection for the nutritional content of freshwater fish with new perspective,and provide guidance for those who take Channa argus as aliment.
作者
路美明
相欢
陈胜军
胡晓
薛勇
黄卉
LU Mei-ming;XIANG Huan;CHEN Sheng-jun;HU Xiao;XUE Yong;HUANG Hui(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;National Aquatic Products Processing Technology R&D Centre/Key Laboratory of Aquatic Products Processing,Ministry of Agriculture and Rural Affairs/South China Sea Fisheries Research Institute,China Academy of Fisheries Science,Guangzhou 510300,China)
出处
《中国食物与营养》
2024年第7期61-68,共8页
Food and Nutrition in China
基金
广东省现代农业产业技术体系创新团队建设专项资金(项目编号:2023KJ151)
国家特色淡水鱼产业技术体系(项目编号:CARS-46)
中国水产科学研究院中央级公益性科研院所基本科研业务费专项(项目编号:2023TD74)。
关键词
乌鳢
不同部位肌肉
肌肉营养成分
评价
Channa argus
different parts of muscle
muscle nutritional component
evaluation
