淇河鲫肌肉营养成分分析及营养价值评定

Analysis of Nutritional Composition and Evaluation of Nutritional Quality in Muscle of Qi-river Crucian Carp

测定了10尾淇河鲫的含肉率及其肌肉的常规营养成分和氨基酸组成,并对其营养价值作了综合评定。该鱼含肉65.72%。鱼肉鲜重含蛋白质19.39%,脂肪2.96%。17种氨基酸总量为18.22%,其中7种必需氨基酸量为7.37%。必需氨基酸指数为85.37。氨基酸分和化学分分别为0.56和0.34。

The rate of flesh content, general nutritional composition and amino acids composition for 10 crucian carps in Qi-river were determined, its nutritional value was also synthetically evaluated. The rate of flesh content for Qi-river crueian carp was 65.72%. Its protein and fat content were 19.39%, 2. 96% respectively. Total content of 17 amino acids was 18.22%. Total content of 7 essential amino acids was 7. 37%. The essential amino acid index （EAAI）was 85.37. The amino acid score （AAS） and chemical score （CS） were 0. 56 and 0. 34 respectively.