乌鳢与白乌鳢肌肉营养成分分析与评价
|
摘要
采用国际标准检测方法,对乌鳢(Ophicephalus argus)和白乌鳢(Opniocepnalus argus var)进行肌肉品质及营养成分分析,并依据FAO/WHO标准进行评价。结果显示:乌鳢水分和粗蛋白含量显著低于白乌鳢,而灰分及粗脂肪含量两者间差异不显著;乌鳢和白乌鳢的第一限制性氨基酸均为缬氨酸(Val),必需氨基酸指数(EAAI)分别为66.90和65.39;乌鳢的饱和脂肪酸(SFA)及单不饱和脂肪酸(MUFA)含量高于白乌鳢,差异显著,而白乌鳢的多不饱和脂肪酸(PUFA)含量高于乌鳢,差异极显著,且白乌鳢二十碳五烯酸和二十二碳六烯酸(EPA+DHA)的含量极显著高于乌鳢;在矿物质中,白乌鳢肌肉中的Cu、Ca、Zn显著高于乌鳢。结果表明,白乌鳢比乌鳢具有更高营养价值。
The nutritional value and nutritional components of the muscle of Ophicephalus argus and Opniocepnalus argus var were determined and analyzed using the national standard( GB) test method and FAO/WHO evaluation criteria,in order to provide reference for the development and utilization. The results showed that the moisture and crude protein contents of the O. argus var fresh muscle was significant higher than that of O. argus,while there was no significant difference in the crude fat and ash between the O. argus var and O. argus. The first limited amino acid was the valine( VAL) and the essential amino acids index( EAAI) in the O. argus var and O. argus were 66. 90 and 65. 39,respectively. The saturated fatty acids( SFA) and 3 mono-unsaturated fatty acids( MUFA) contents of the O. argus were significant higher than that of the O. argus var,but the 7 poly-unsaturated fatty acids( PUFA) content of the O. argus was significant lower than that of the O. argus var as well as the DHA + EPA content. In the mineral elements,the Cu,Ca and Zn content of the O. argus var was significant higher than that of the O. argus. The above result indicated that the nutritional value of the O. argus var was higher than the O. argus.
The nutritional value and nutritional components of the muscle of Ophicephalus argus and Opniocepnalus argus var were determined and analyzed using the national standard( GB) test method and FAO/WHO evaluation criteria,in order to provide reference for the development and utilization. The results showed that the moisture and crude protein contents of the O. argus var fresh muscle was significant higher than that of O. argus,while there was no significant difference in the crude fat and ash between the O. argus var and O. argus. The first limited amino acid was the valine( VAL) and the essential amino acids index( EAAI) in the O. argus var and O. argus were 66. 90 and 65. 39,respectively. The saturated fatty acids( SFA) and 3 mono-unsaturated fatty acids( MUFA) contents of the O. argus were significant higher than that of the O. argus var,but the 7 poly-unsaturated fatty acids( PUFA) content of the O. argus was significant lower than that of the O. argus var as well as the DHA + EPA content. In the mineral elements,the Cu,Ca and Zn content of the O. argus var was significant higher than that of the O. argus. The above result indicated that the nutritional value of the O. argus var was higher than the O. argus.
引文
[1]王金星,赵小凡.乌鳢和白乌鳢的比较研究[J].海洋湖沼通报.1992,(2):51-57.
[2]施白南,邓其祥.嘉陵江鱼类名录及其调查史略[J].西南师范大学学报(自然科学版).1980,(2):38-48.
[3]周爱国.白甲乌鳢种质分析、白化特征机理及其热休克蛋白基因的研究[D].广州:华南农业大学;2016.
[4]李中,向科翰,邹远超,等.白乌鳢染色体核型和DNA含量分析[J].淡水渔业.2016,46(3):104-108.
[5]刘人群,代绍祥.白甲乌鳢的生物学及其养殖技术[J].淡水渔业,1999,29(9):26-28.
[6]苏胜齐,熊波.白乌鳢的人工繁殖试验[J].水生态学杂志.2001,21(1):19-20.
[7]谭林,姜海龙.肌内脂肪含量与猪肉品质的相关性分析[J].饲料博览,2010,(12):11-13.
[8]张亚芬,张晓辉.肉品检验中p H值测定的意义[J].吉林农业,2014,(2):47-47.
[9]章杰,罗宗刚,陈磊,等.荣昌猪和杜洛克猪肉质及营养价值的比较分析[J].食品科学,2015,36(24):127-130.
[10]李金平,唐蓉.反复冻融对肉制品品质的影响[J].安徽农业科学,2014(28):9922-9922.
[11]健康.生物化学[M].2版.北京:人民卫生出版社;1988:305-561.
[12]朱成科,黄辉,向枭,等.泉水鱼肌肉营养成分分析及营养学评价[J].食品科学.2013,34(11):246-249.
[13]梁银铨,崔希群,刘友亮.鳜肌肉生化成份分析和营养品质评价[J].水生生物学报.1998,(4):386-388.
[14]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.
[15]何琳.高效生态养殖鱼塘环境特征及其产品品质的研究[D]上海:上海海洋大学,2013.
[16]马英杰,张志峰,马爱军,等.黄、渤海几种海产无脊椎动物蛋白质与氨基酸含量分析[J].海洋科学,1996,20(6):8-10.
[17]阮征,吴谋成,胡筱波,等.多不饱和脂肪酸的研究进展[J].中国油脂,2003,28(2):55-59.
[18]Simopoulos A P.The importance of the ratio of omega-6/omega-3 essential fatty acids[J].World Rev Nut Dietet,2002,56(8):365-379.
[19]Kinsella J E,Lokesh B,Stone R A.Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease:possible mechanisms.[J].Am J Clin Nut,1990,52(1):1-28.
[20]杨月欣.中国食物成分表2002[M].北京:北京大学医学出版社.2002.
[21]李湛.EPA DHA对体内脂质代谢影响的研究进展[J].生物技术世界.2015,(1):117-118.
[22]李玉珍编.微量元素与健康(四)──钙(Ca)[C].全国微量元素研究和进展学术研讨会,2007.
[23]章杰,苏军,柴捷,等.纯种猪与杂交猪肉质性状及营养价值比较研究[J].肉类研究.2015(10):1-5.
[24]陈霞飞.得“锌”应手——微量元素锌篇[J].质量与标准化.2015(3):25-26.
[25]李志,周莉,王忠卫,等.异育银鲫A~+系和F系肌间骨的比较分析[J].水生生物学报.2017,41(4):860-869.
[2]施白南,邓其祥.嘉陵江鱼类名录及其调查史略[J].西南师范大学学报(自然科学版).1980,(2):38-48.
[3]周爱国.白甲乌鳢种质分析、白化特征机理及其热休克蛋白基因的研究[D].广州:华南农业大学;2016.
[4]李中,向科翰,邹远超,等.白乌鳢染色体核型和DNA含量分析[J].淡水渔业.2016,46(3):104-108.
[5]刘人群,代绍祥.白甲乌鳢的生物学及其养殖技术[J].淡水渔业,1999,29(9):26-28.
[6]苏胜齐,熊波.白乌鳢的人工繁殖试验[J].水生态学杂志.2001,21(1):19-20.
[7]谭林,姜海龙.肌内脂肪含量与猪肉品质的相关性分析[J].饲料博览,2010,(12):11-13.
[8]张亚芬,张晓辉.肉品检验中p H值测定的意义[J].吉林农业,2014,(2):47-47.
[9]章杰,罗宗刚,陈磊,等.荣昌猪和杜洛克猪肉质及营养价值的比较分析[J].食品科学,2015,36(24):127-130.
[10]李金平,唐蓉.反复冻融对肉制品品质的影响[J].安徽农业科学,2014(28):9922-9922.
[11]健康.生物化学[M].2版.北京:人民卫生出版社;1988:305-561.
[12]朱成科,黄辉,向枭,等.泉水鱼肌肉营养成分分析及营养学评价[J].食品科学.2013,34(11):246-249.
[13]梁银铨,崔希群,刘友亮.鳜肌肉生化成份分析和营养品质评价[J].水生生物学报.1998,(4):386-388.
[14]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.
[15]何琳.高效生态养殖鱼塘环境特征及其产品品质的研究[D]上海:上海海洋大学,2013.
[16]马英杰,张志峰,马爱军,等.黄、渤海几种海产无脊椎动物蛋白质与氨基酸含量分析[J].海洋科学,1996,20(6):8-10.
[17]阮征,吴谋成,胡筱波,等.多不饱和脂肪酸的研究进展[J].中国油脂,2003,28(2):55-59.
[18]Simopoulos A P.The importance of the ratio of omega-6/omega-3 essential fatty acids[J].World Rev Nut Dietet,2002,56(8):365-379.
[19]Kinsella J E,Lokesh B,Stone R A.Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease:possible mechanisms.[J].Am J Clin Nut,1990,52(1):1-28.
[20]杨月欣.中国食物成分表2002[M].北京:北京大学医学出版社.2002.
[21]李湛.EPA DHA对体内脂质代谢影响的研究进展[J].生物技术世界.2015,(1):117-118.
[22]李玉珍编.微量元素与健康(四)──钙(Ca)[C].全国微量元素研究和进展学术研讨会,2007.
[23]章杰,苏军,柴捷,等.纯种猪与杂交猪肉质性状及营养价值比较研究[J].肉类研究.2015(10):1-5.
[24]陈霞飞.得“锌”应手——微量元素锌篇[J].质量与标准化.2015(3):25-26.
[25]李志,周莉,王忠卫,等.异育银鲫A~+系和F系肌间骨的比较分析[J].水生生物学报.2017,41(4):860-869.