布氏鲷肌肉营养成分分析与品质评价

Nutritional Component Analysis and Nutritive Value Evalution on Muscles of Tilapia buttikoferi

通过对布氏鲷肌肉营养成分的测定和分析,评估和讨论其肉质的风味特征。结果表明:布氏鲷肌肉中水分、粗蛋白、粗脂肪、灰分的含量分别为77.6%、18.6%、1.5%、1.5%;肌肉中18种氨基酸的总量为鲜重的17.67%,其中4种鲜味氨基酸占氨基酸总量的38.2%,是其美味的主要因素;必需氨基酸指数75.17,构成比例符合FAO/WHO的标准;肌肉中含有14种脂肪酸,其中不饱和脂肪酸中EPA+DHA含量占8.91%;营养元素种类丰富,矿物质中钾含量最高,微量元素铁含量最高。布氏鲷是一种味道鲜美、营养丰富的鱼类。

Nutrient components in the muscle of Tilapia buttikoferi were investigated in this paper. The results were as follows： the moisture, crude protein, crude fat and ash in fresh muscle were 77.6%, 18.6%, 1.5%, 1.5%, respectively. Eighteen common amino acids were found in the muscle of fish and the percentage of amino acids was 17.67%. The percentage of four kinds of delicious a- mino acids was 38.2%, and this was the main factor that the fish was delicious. The essential amino acids index was 75.17, the component ratio of the essential amino acids accorded with FAO/WHO standard. Fourteen fatty acids were found in the dried muscle samples, and the content of EPA＋DHA was 8.91%. The composition of mineral and trace elements in the muscle of the fish was abundant, the most content was K and Fe respectively. The findings indicated that Tilapia buttikoferi showed the highly valuable nutrition and tasty flavor.