鲈鱼骨营养价值的分析与评价

Nutrition value analysis and evaluation of bones in Japanese sea perch Lateolabrax japonicus

对体质量为712.4～979.6 g的鲈Lateolabrax japonicus鱼骨进行了常规成分和氨基酸含量检测。结果表明：鲈鱼骨粗蛋白质含量为24.00%（干基）,粗灰分含量为33.28%（湿基）,粗脂肪含量为3.67%（湿基）,是一种高矿物质、低脂肪的蛋白原料;鲈鱼骨氨基酸种类齐全,其中羟脯氨酸含量较高（1.499%）,胶原蛋白含量比较丰富;鲈鱼骨中必需氨基酸（1260.6 mg/g N）和鲜味氨基酸含量（9.972%）丰富,必需氨基酸含量超过WHO推荐的成人氨基酸需要量,氨基酸支/芳值为2.34。研究表明,鲈鱼骨营养价值较高,有待于进一步开发利用。

The approximate composition and amino acid contents were detected in bones of Japanese sea perch Lateolabrax japonicas with body weight of 712. 4-979. 6 g. Results showed that there was 24. 00% of crude protein in dry weight and 33. 28% of crude ash in wet weight in the bones of Japanese sea perch. The crude fat content was found to be 3. 67%,indicating that the bone was a protein raw material containing high mineral and low fat. The bones contained high in amino acid types,higher hydroxylproline and collagen contents. In addition the rich in contents of essential amino acids（ 1260. 6 mg / g N） and delicious amino acids（ 9. 972%） were observed in the bone,the essential amino acids content being exceeded the amino acid requirements mode for humans recommended by WHO,and with the amino acid / aromatic value of 2. 34. The findings revealed that Japanese sea perch bones had a high nutritional value and showed further development and utilization importance.