6种不同罗非鱼品种的肌肉营养成分分析

Analysis on nutritional components in muscles of six species of tilapia

[目的]明确不同罗非鱼杂交品种的肌肉品质与营养成分差异,为今后罗非鱼的杂交选育及产品深加工等提供科学依据。[方法]根据国家的相关检测标准,对杂交繁育出的6种不同罗非鱼品种肌肉营养成分进行测定,并综合分析比较。[结果]6种罗非鱼肌肉中的蛋白质及水分含量存在显著差异（P〈0.05）,粗脂肪含量为0.46%~0.86%,粗灰分含量为1.15%~1.26%。每种罗非鱼肌肉中均能检测出17种氨基酸,其中人体必需氨基酸7种,其氨基酸总量为17.58%~19.43%,鲜味氨基酸总量为6.84%~7.64%。必需氨基酸量与氨基酸总量比值为41%~43%,必需氨基酸与非必需氨基酸比值为68%~75%,即6种罗非鱼肌肉氨基酸组成均符合FAO/WHO的理想模式,是含有优质蛋白质鱼类。6种罗非鱼的必需氨基酸指数范围为79.55~83.97,其脂肪酸含量以吉富罗非鱼的最高、红罗非鱼的最低,肌肉钙磷比为1∶2.0~1∶7.8,是一种较好的补钙水产品。[结论]综合罗非鱼的肌肉营养成分及其加工特性分析可知,奥尼奥罗非鱼、奥尼罗非鱼和新吉富罗非鱼肌肉可加工熏制即食罗非鱼片,吉奥罗非鱼肌肉可加工氨基酸营养液等保健产品,红罗非鱼肌肉宜加工制备鱼糜,吉富罗非鱼肌肉可用于提取鱼油。

[Objective]The present experiment was conducted to investigate effect of crossbreeding on muscle quality and nutritious components of tilapia, in order to provided scientific basis for crossbreeding and products deep processing. [Method]According to national testing standards, the nutritious components in muscles of six species of crossbreeding tilapia were determined, then the determination results were analysed and compared comprehensively. [Result]The results showed that there were significant differences in the contents of protein and moisture in the muscles （P〈0.05） among six species of crossbreeding tilapia, the content of crude fat was in the range of 0.46%-0.86%, and the content of crude ash was in the range of 1.15%-1.26%. Besides, seventeen amino acids were detected from muscle of each species of tilapia, which included 7 essential amino acids for human body, and the content of total amino acids ranged from 17.58% to 19.43%, the flavor amino acids ranged from 6.84% to 7.64%. And the essential amino acid accounted for 41%-43% of to- tal amino acid, the ratio of essential amino acids to non-essential amino acid was 68%-75%, it meant that the amino acid composition in muscles of 6 species of tilapia conformed to ideal mode of FAO/WHO, and the muscles of 6 species were rich in high-quality protein. Furthermore, the essential amino acid index of 6 species was in the range of 79.55-83.97, the fatty acid content of Genetic Improvement of Farmed Tilapia （GIFT） was the highest, and that of red tilapia was the lowest, the ratio of calcium to phosphorus in muscles of tilapia was 1：2.0-1：7.8, thus, tilapia was used as calcium supple- ments. [ Conclusion ]From characteristics of tilapia processed products, it is concluded that the muscles from hybrid tilapia of （O. niloticus ♀×O. aureus ♂ ）×O. aureus ♂ , hybrid tilapia of O. niloticus ♀×O. aureus ♂ and new GIFT were smoked and processed into read-to-eat tilapia fillet, the muscles of new GIFT strain O. niloticus ♀×O. aureus ♂ should be processed into amino acid nutrient solution and other health products, the muscle of red tilapia should be processed into surimi, and the fish oil should be extracted from muscle of GIFT.