密云水库鲢鱼、鳙鱼营养成分分析与评价
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摘要
为全面了解密云水库鲢鱼、鳙鱼的营养特征,以密云水库秋季鲢鱼和鳙鱼为研究对象,对其肌肉的水分、蛋白质、粗脂肪、灰分、矿物质元素含量以及氨基酸、脂肪酸组成进行分析。研究结果表明,密云水库鲢鱼和鳙鱼肌肉蛋白质含量分别为(18.40±0.40)%和(18.60±0.57)%,粗脂肪含量为(0.60±0.10)%和(1.48±0.91)%,富含人体所需的钾、钠、钙、镁、磷等常量元素及铁、锰、锌、硒等微量元素;鲢鱼、鳙鱼肌肉中,18种常见氨基酸均被检出,其中谷氨酸含量高,必需氨基酸分别占氨基酸总量的40.00%和40.16%,必需氨基酸指数分别为99.15和98.76;鲢鱼、鳙鱼肌肉中分别检出脂肪酸12种和19种,相对含量均表现为多不饱和脂肪酸>饱和脂肪酸>单不饱和脂肪酸,而多不饱和脂肪酸中均以二十二碳六烯酸相对含量最高,其次为二十碳五烯酸,两者之和分别达30.64%和23.79%。研究结果表明,密云水库鲢鱼、鳙鱼是良好的蛋白质来源,氨基酸组成合理,富含矿物质和有益脂肪酸,具有很好的营养价值和可食用性。
Nutritional compositions were analyzed in muscles of 2—4years old silver carp Hypophthalmichthys molitrixand 2—5years old bighead carp Aristichthys nobilis in Miyun reservoir,Beijing,including moisture,crude protein,crude fat,ash,mineral elements,amino acids and fatty acids.The results showed that the silver carp had crude protein of(18.40±0.40)% and crude fat of(0.60±0.10)%,and the bighead carp had crude protein of(18.60±0.57)% and crude fat of(1.48±0.91)%,rich in mineral elements including K,Na,Ca,Mg,P,Fe,Mn,Zn,and Se in the two fish species.There were 18 kinds of amino acids in the muscles of two species fish,with the maximal glutamic acid,40.00% of essential amino acids in total amino acids in silver carp and 40.16% of essential amino acids in total amino acids in bighead carp,and the essential amino acid index(EAAI)of 99.15 in silver carp and 98.76 in bighead carp.12 kinds of fatty acids were found in silver carp and 19 kinds of fatty acids in bighead carp,showing the same trend:higher polyunsaturated fatty acids(PUFA)content than monounsaturated fatty acid(MUFA)and saturated fatty acid(SFA),with the maximal docosahexaenoic acid(DHA),followed by eicosapentaenoic acid(EPA)in unsaturated fatty acids,the sum of DHA and EPA accounting for 30.64%in silver carp and 23.79%in bighead carp.The findings indicated that silver carp and bighead carp in Miyun reservoir were nutrient-rich and edible fish with high protein,minerals,and beneficial fatty acids.
Nutritional compositions were analyzed in muscles of 2—4years old silver carp Hypophthalmichthys molitrixand 2—5years old bighead carp Aristichthys nobilis in Miyun reservoir,Beijing,including moisture,crude protein,crude fat,ash,mineral elements,amino acids and fatty acids.The results showed that the silver carp had crude protein of(18.40±0.40)% and crude fat of(0.60±0.10)%,and the bighead carp had crude protein of(18.60±0.57)% and crude fat of(1.48±0.91)%,rich in mineral elements including K,Na,Ca,Mg,P,Fe,Mn,Zn,and Se in the two fish species.There were 18 kinds of amino acids in the muscles of two species fish,with the maximal glutamic acid,40.00% of essential amino acids in total amino acids in silver carp and 40.16% of essential amino acids in total amino acids in bighead carp,and the essential amino acid index(EAAI)of 99.15 in silver carp and 98.76 in bighead carp.12 kinds of fatty acids were found in silver carp and 19 kinds of fatty acids in bighead carp,showing the same trend:higher polyunsaturated fatty acids(PUFA)content than monounsaturated fatty acid(MUFA)and saturated fatty acid(SFA),with the maximal docosahexaenoic acid(DHA),followed by eicosapentaenoic acid(EPA)in unsaturated fatty acids,the sum of DHA and EPA accounting for 30.64%in silver carp and 23.79%in bighead carp.The findings indicated that silver carp and bighead carp in Miyun reservoir were nutrient-rich and edible fish with high protein,minerals,and beneficial fatty acids.
引文
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[14]刘飞,孟昱林,韩志琦,等.金鳙和黑鳙的肌肉营养成分分析及评价[J].淡水渔业,2017,47(2):101-106.
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[17]阮成旭,袁重桂,陶翠丽,等.不同养殖模式对大黄鱼肉质的影响[J].水产科学,2017,36(5):623-627.
[18]陈少莲,胡传林,华元渝.鲢、鳙肌肉生化成分的分析[J].水生生物学集刊,1983,8(1):125-132.
[19]胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[20]吴朝朝,赵利,袁美兰,等.红鳙鱼和黑鳙鱼肌肉营养成分的分析与比较[J].河南工业大学学报:自然科学版,2015,36(2):83-88.
[21]Pellett P L,Yong V R.Nutritional evaluation of protein foods[M].Tokyo:The United National University Publishing Company,1980:26-29.
[22]刘姝,余勃,王淑军,等.沙光鱼肌肉营养成分分析及营养学评价[J].食品科学,2010,31(17):381-384.
[23]杨杰静,刘友明,熊善柏,等.梁子湖地区蒙古红鲌肌肉营养成分分析与评价[J].营养学报,2012,34(2):199-200.
[24]中国营养学会.中国居民膳食营养素参考摄入量(2013版)[M].北京:中国标准出版社,2015:15.
[25]邹舟,王琦,于刚.鲢鱼各部位磷脂组分及脂肪酸组成分析[J].食品科学,2014,35(24):105-109.
[26]罗永康.7种淡水鱼肌肉和内脏脂肪酸组成的分析[J].中国农业大学学报,2001,6(4):108-111.
[27]童圣英.四种鲤科鱼类越冬时脂肪酸组成的变化[J].水产学报,1997,21(4):373-379.
[28]张东平.太湖鱼体中脂肪酸与PCBs和PBDEs的暴露水平、分布特征和益害分析[D].上海:上海大学,2012.
[29]张冬梅,俞鲁礼,王跃辉.鲢鱼脂肪酸中EPA、DHA的营养新评价[J].水产科技情报,1997,24(5):195-198.
[30]刘玉芳.中国5种淡水鱼脂肪酸组成分析[J].水产学报,1991,15(2):169-171.
[31]王丽宏,吉红,胡家,等.匙吻鲟、杂交鲟和鳙肌肉品质的比较研究[J].食品科学,2014,35(1):62-68.
[32]许德高.四种投喂方式下鳙形态特征及肌肉品质的比较研究[D].武汉:华中农业大学,2016.
[33]娄忠纬.鳙鱼中转谷氨酰胺酶性质的研究及其对鱼糜凝胶化的影响[D].杭州:浙江工商大学,2015.
[34]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.
[35]王兵兵,孙海坤,孙建富,等.不同地域黄河鲤、建鲤肌肉生化组成的比较研究[J].水产科学,2015,34(9):540-545.
[36]姜启兴,吴佳芮,许艳顺,等.鳙鱼不同部位的成分分析及营养评价[J].食品科学,2014,35(5):183-187.
[2]李永刚.密云水库浮游生物底栖动物群落结构及生物多样性研究[D].北京:中国农业科学院,2012.
[3]谢平.鲢、鳙与藻类水华控制[M].北京:科学出版社,2003:19-69.
[4]殷名称.鱼类生态学[M].北京:中国农业出版社,1993:15-29.
[5] FAO/WHO and Hoc Expert Committee.Energy and protein requirement[R].Geneva:World Health Organization,1973.
[6]中国预防医学科学院营养与食品卫生研究所.食物成分表[M].北京:人民卫生出版社,1991:30-82.
[7]宋咏.三峡库区水域牧场放养与池塘养殖鲢鳙肌肉品质和消化酶活力以及形态的比较研究[D].重庆:西南大学,2014.
[8]唐雪,徐钢春,徐跑,等.野生与养殖刀鲚肌肉营养成分的比较分析[J].动物营养学报,2011,23(3):514-520.
[9]赵亮.南湾鳙鱼鱼肉品质特性研究[D].咸阳:西北农林科技大学,2012.
[10]谌芳,刘晓娜,吉维舟,等.5种淡水鱼的肌肉及肝脏营养成分测定及比较[J].贵州农业科学,2016,44(11):108-111.
[11]刘俊利,熊邦喜,吕光俊,等.两种不同营养类型水库鲢、鳙肌肉营养成分的比较[J].水产学报,2011,35(7):1098-1104.
[12]马旭婷,钱攀,戴志远.美国鳙鱼和鲢鱼的营养成分分析与评价[J].中国食品学报,2016,16(11):273-280.
[13]施培松.匙吻鲟和鳙的生长、肌肉品质比较及FAS基因克隆与表达[D].武汉:华中农业大学,2013.
[14]刘飞,孟昱林,韩志琦,等.金鳙和黑鳙的肌肉营养成分分析及评价[J].淡水渔业,2017,47(2):101-106.
[15]Mairesse G,Thomas M,Gaudeur J N,et al.Effects of geographic source,rearing system,and season on the nutritional quality of wild and farmed Perca fluviatilis[J].Lipids,2006,41(3):221-229.
[16]Olsson G B,Olsen R L,Carlehog M,et al.Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut(Hippoglossus hippoglossus)[J].Aquaculture,2003,217(1):191-205.
[17]阮成旭,袁重桂,陶翠丽,等.不同养殖模式对大黄鱼肉质的影响[J].水产科学,2017,36(5):623-627.
[18]陈少莲,胡传林,华元渝.鲢、鳙肌肉生化成分的分析[J].水生生物学集刊,1983,8(1):125-132.
[19]胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[20]吴朝朝,赵利,袁美兰,等.红鳙鱼和黑鳙鱼肌肉营养成分的分析与比较[J].河南工业大学学报:自然科学版,2015,36(2):83-88.
[21]Pellett P L,Yong V R.Nutritional evaluation of protein foods[M].Tokyo:The United National University Publishing Company,1980:26-29.
[22]刘姝,余勃,王淑军,等.沙光鱼肌肉营养成分分析及营养学评价[J].食品科学,2010,31(17):381-384.
[23]杨杰静,刘友明,熊善柏,等.梁子湖地区蒙古红鲌肌肉营养成分分析与评价[J].营养学报,2012,34(2):199-200.
[24]中国营养学会.中国居民膳食营养素参考摄入量(2013版)[M].北京:中国标准出版社,2015:15.
[25]邹舟,王琦,于刚.鲢鱼各部位磷脂组分及脂肪酸组成分析[J].食品科学,2014,35(24):105-109.
[26]罗永康.7种淡水鱼肌肉和内脏脂肪酸组成的分析[J].中国农业大学学报,2001,6(4):108-111.
[27]童圣英.四种鲤科鱼类越冬时脂肪酸组成的变化[J].水产学报,1997,21(4):373-379.
[28]张东平.太湖鱼体中脂肪酸与PCBs和PBDEs的暴露水平、分布特征和益害分析[D].上海:上海大学,2012.
[29]张冬梅,俞鲁礼,王跃辉.鲢鱼脂肪酸中EPA、DHA的营养新评价[J].水产科技情报,1997,24(5):195-198.
[30]刘玉芳.中国5种淡水鱼脂肪酸组成分析[J].水产学报,1991,15(2):169-171.
[31]王丽宏,吉红,胡家,等.匙吻鲟、杂交鲟和鳙肌肉品质的比较研究[J].食品科学,2014,35(1):62-68.
[32]许德高.四种投喂方式下鳙形态特征及肌肉品质的比较研究[D].武汉:华中农业大学,2016.
[33]娄忠纬.鳙鱼中转谷氨酰胺酶性质的研究及其对鱼糜凝胶化的影响[D].杭州:浙江工商大学,2015.
[34]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.
[35]王兵兵,孙海坤,孙建富,等.不同地域黄河鲤、建鲤肌肉生化组成的比较研究[J].水产科学,2015,34(9):540-545.
[36]姜启兴,吴佳芮,许艳顺,等.鳙鱼不同部位的成分分析及营养评价[J].食品科学,2014,35(5):183-187.