养殖鲟鱼鱼子酱营养品质分析及比较

Evaluation and comparison of nutritional compositions in caviar from cultured sturgeons

对三种人工养殖鲟鱼鱼子酱营养组成进行了测定、分析和营养价值评价。结果表明,西伯利亚鲟鱼鱼子酱水分含量最高,而杂交鲟鱼鱼子酱的粗蛋白和粗脂肪含量要高于西伯利亚鲟和史氏鲟鱼鱼子酱,但差异不显著(p>0.05)。西伯利亚鲟鱼鱼子酱必需氨基酸和呈味氨基酸含量均要略高于史氏鲟和杂交鲟鱼鱼子酱,三者之间差异不显著(p>0.05)。西伯利亚鲟鱼鱼子酱的EPA、DHA、EPA和DHA的总和以及ω3多不饱和脂肪酸(∑ω3 PUFA)占总脂肪酸的含量均显著高于史氏鲟和杂交鲟鱼鱼子酱(p<0.05)。各项分析结果表明,三种鲟鱼鱼子酱都含有丰富的营养成分,且三者之间的营养成分差异不大。通过高效、生态、科学合理的人工养殖,除了保护野生鲟鱼资源外,也能够在不降低其营养品质的前提下满足人们对这种高档产品的强烈需求。

The aim of this study was to evaluate and compare the nutritional compositions and nutritional quality of caviar from three cultured sturgeons. The results showed that the content of moisture in cultured Acipenser baerii caviar was significantly higher than the other two. However,a numerically higher content of crude protein,crude fat was found in Huso dauricus ♀ ×Acipenser schrenkii ♂ caviar（p〉0.05）. The content of essential amino acids or delicious amino acids in Acipenser baerii caviar was higher than the other two as well,but with no significant difference（p〉0.05）. There was a significant higher relative amount of EPA, DHA,EPA＋DHA,or ∑ω3 PUFA in Acipenser baerii caviar than that of in the other two（p〈0.05）,respectively. The present study indicated that the nutritive compositions of the caviar from these three species were mainly similar with high value. It was possible to stress that caviar obtained from cost effective,environmentally friendly farmed sturgeon that could help in decreasing pressure on wild stocks and support the increasing demand for this product without compromising nutritional quality.