高白鲑鱼排营养成分分析与评价

Comparison of Proximate Composition and Nutrients of Coregonus peled Steak

以高白鲑鱼排为原料,采用常规的分析方法对其营养组成进行了测定。结果表明,高白鲑鱼排的含肉率为57.76%,中椎骨,边肋骨、腹背尾鳍的蛋白质含量分别为16.22%,14.36%,17.51%,并且灰分含量远高于附着肉,分别为附着肉的23.68倍、42.15倍和44.15倍;中椎骨的脂肪含量最高;鱼骨中的钙磷含量比较丰富,钙磷比约为2∶1,有利于人体对钙的吸收;另外,鱼排中含有17种氨基酸,其中8种为人体必需氨基酸,占氨基酸总量的41%;其必需氨基酸的构成比例基本符合FAO/WHO标准模式,含有6种呈味氨基酸,在所有氨基酸中占43%左右,其中谷氨酸含量最高,也是所有氨基酸中含量最高的。由此可见,高白鲑鱼排具有较高的营养价值,适合进一步开发利用。

The nutrients of Coregonus peled steak was determined by routine methods. The results showed that the contents of flesh in Coregonus peled steak was 57.76%. The protein content in the vertebraes, ribs, tail fins were 16.22%, 14.36%, 17.51%. The ash content of vertebrae, ribs, fins were 23.68 times, 42.15 times and 44.15 times relative to meat.The calcium and phosphorus ratio about 2 ： 1. In addition, there were 17 common amino acids in Coregonus peled steak, including 8 essential amino acids, amounting to 41% of the total amino acid content. The essential amino acids composition was basically met the requirements of the FAO/WHO standard model. The content of six delicious amino acids account for about 43% of the total amino acids, in which the content of glutamic acid was the highest. Thus it can be seen that the nutritional value of Coregonus autumnalis steak is high, suitable for further development and utilization.