白甲鱼肌肉营养成分与品质的评价

Evaluation of Nutritive Quality and Nutritional Components in Ongchostoma sima

利用常规肌肉营养测试方法测定分析10尾白甲鱼(Onychostoma sima)的肌肉营养成分,结果表明:白甲鱼肌肉(鲜样)中蛋白质为17.15%,脂肪为4.30%,水分为76.36%,灰分为1.59%,无氮浸出物0.60%.肌肉中含有19种氨基酸,总含量为64.12%(干样),其中8种为人体必需氨基酸,总含量28.19%,占氨基酸总含量的43.96%;其必需氨基酸的构成比例基本符合食品法典委员会(FAO/WHO)的标准,白甲鱼的限制性氨基酸为色氨酸,必需氨基酸指数(EAAI)为64.85,4种鲜味氨基酸总质量分数为22.50%(干样).脂肪酸中EPA与DHA质量分数分别为5.28%、30.07%,比其他一些经济鱼类高.微量元素比值合理.

Nutritional components in the muscle of 10 pond-cultured Ongchostoma sima individuals were analyzed with conventional methods. The contents of crude protein, crude fat, moisture, ash and carbohydrates of fresh muscle samples were 17.15%, 4.30%, 76.36%, 1.59%, and 0.60%, respectively. The dry samples of muscle contained 19 amino acids, of which 8 were essential for human health. The total content of amino acids was 64.12% and the content of essential amino acids was 28.19%, accounting for 43.96% of the total. The constitutional rate of the essential amino acids accorded, in the main, with the FAO/WHO standard. According to nutrition evaluation in amino acids score （AAS） and chemical score （CS）, Try （tryptophan） was found to be the limiting amino acid in O. sima muscle. The essential amino acid index （EAAI） was 64.85. In the dry samples, the quality score of four tasty amino acids was 22. 50%. The contents of EPA and DHA in fatty acids of O. sima were higher than those of some other economic fishes, being 5. 28% and 30.07%, respectively.