六种冷水鱼肌肉营养组成分析与评价

目的:对养殖的五种冷水鱼(虹鳟、金鳟、山女鳟、白点鲑、大西洋鲑)和一种野生冷水鱼(哲罗) 肌肉的营养组成进行分析与评价,为冷水鱼品种资源的合理开发利用提供基础资料。方法:采用常规的生化分析方法对六种冷水鱼肌肉的营养组成进行了测定。结果:六种冷水鱼肌肉(干样)中粗蛋白含量为75.49%-91.51%,粗脂肪含量为1.21%-16.80%,灰分含量为4.93%-6.61%;氨基酸总量为69.89%-88.58%;8种人体必需氨基酸含量为29.61%-38.37%;4种呈味氨基酸含量为27.20%-34.92%。结论:六种冷水鱼肌肉中蛋白质含量较高;所含氨基酸种类齐全;必需氨基酸和呈味氨基酸含量较高;养殖鱼种和野生鱼种在粗脂肪含量上有着很大的差异。综合分析认为六种冷水鱼是营养价值和经济价值都比较高的优质养殖鱼类。

ANALYSIS OF THE NUTRITIONAL COMPOSITION OF SIX KINDS OF COLD-WATER FISHES

Objective: The nutritional composition of the muscle of six kinds of cold-water fishes was analyzed . Methods: All fishes were collected and analysed from Bohai Experimental Farm, a base of Heilongjiang River Fisheres Research Institute by conventional biochemical methods. Results: The content of crude protein, lipid and ashes in muscle of six fishes was 75.49%-91.51%, 1.21%-16.80%, 4.93%-6.61% respectively. The total content of amino acids was 69.89 %-88.58%, of 8 essential amino acids 29.61%-38.23%, of 4 delicious amino acids 27.20%-34.92%. All data demonstrated that there is relatively high protein content, comprehensive amino acids and high content of essential and delicious amino acids. Conclusion: The six cold-water fishes belong to super cultured ones involved in high nutritional and economic value and worth to explore for food study and stipulation of germplasmic standard.