南海鸢乌贼营养成分分析与评价

Nutritional component analysis and quality evaluation of Ryukyu squid in South China sea

采用现代生化分析法对南海鸢乌贼(Ryukyu squid)的营养成分进行分析与评价。结果表明:鸢乌贼胴体中水分、粗脂肪、粗蛋白和灰分分别为80.50%、0.49%、17.24%、1.37%。头足中水分、脂肪、蛋白和灰分分别为80.73%、0.87%、16.68%、2.88%,是一种高蛋白低脂肪水产品。鸢乌贼中氨基酸含量丰富,占鲜样总量的14.05%(胴体)、15.10%(头足),其中必需氨基酸(EAA)占氨基酸总量的40.89%(胴体)、40.11%(头足),鲜味氨基酸占45.89%(胴体)、46.51%(头足),必需氨基酸指数为79.56(胴体)、75.46(头足),其必需氨基酸的构成比例符合FAO/WHO标准。南海鸢乌贼中不饱和脂肪酸含量较高,占脂肪酸总量的49.90%(胴体)、54.55%(头足),其中EPA与DHA质量分数分别为6.9%(胴体)、5.67%(头足)和15.26%(胴体)、22.08%(头足),以上结果表明南海鸢乌贼有较高的营养价值和保健作用,具有较好的开发前景。

Nutritional composition and quality evaluation of Ryukyu squid in South China sea was analyzed by using the modern biochemical analysis. The results showed that the water ,fat, protein and ash in the carcass of Ryukyu squid were 80.50% ,0.49% ,17.24% and 1.37% ,respectively. The levels of moisture,fat,crude protein and ash in the head and foot of Ryukyu squid were 80.73% ,0.87% ,16.68% and 2.88% ,respectively,which indicated that the Ryukyu squid in South China sea had a high protein and low fat seafood. The amino acids were very rich in Ryukyu squid, in wet samples,the content of total amino acids in the carcass and head and foot of Ryukyu squid was 14.05% and 15.10% respectively. Necessary amino acid was about 40.89% and 46.51% of total amino acid in the carcass and in the Head and foot of Ryukyu squid. The essential amino index （EAAI） was 79.56 in the carcass and 75.46 in the head and foot,the proportion of essential amino acids constitute compliance FAO/WHO standards. The PUFAs in the carcass and head and foot of Ryukyu squid accounted for 49.90% and 54.55% of total fatty acids,respectively. The contents of EPA and DHA were 6.9% and 15.26% in the carcass,5.67% and 22.08% in the head and foot. These results indicated that Ryukyu squid in South China sea possess had high nutritional value and health care function, it had promising prospects for further development.