白乌鱼与罗非鱼肉的营养物质比较分析

Comparison of Nutrients in White Mullet(Opniocepnalus argus var Kimnra)and Tilapia Meat(Sarotherodon nilotica)

为了进一步了解白乌鱼肉的营养价值,比较了白乌鱼与罗非鱼肉的基本营养成分、氨基酸含量、氨基酸价(AAS)、氨基酸指数(EAAI)和蛋白质效价(PER)。结果表明,白乌鱼肉与罗非鱼肉相比,水分含量无显著差异(p>0.05),白乌鱼肉的蛋白含量较高(p<0.05)、脂肪含量较低(p<0.05)、灰分含量较高(p<0.05)。白乌鱼肉中2种风味氨基酸(甘氨酸和谷氨酸)的含量较罗非鱼肉高。与罗非鱼肉相比,白乌鱼肉的必需氨基酸含量较高、氨基酸价较低、氨基酸指数和蛋白质效价较高。总之,白乌鱼肉的蛋白质营养价值高于罗非鱼。

To further understand the nutritional value of white mullet,the basic nutritional components,content of amino acids,amino acid score(AAS),essential amino acid index(EAAI)and protein efficiency ratio(PER)were compared with that of tilapia meat.The results showed that there was no significant difference in moisture content(p>0.05)of white mullet and tilapia meat,but the protein content of white mullet was significant higher(p<0.05),the fat content was significant lower(p<0.05),and the ash content was significant higher(p<0.05)than that of tilapia meat.Two kinds of flavor amino acids(glycine and glutamic acid)in white mullet were higher than those in tilapia meat.Compared with tilapia meat,the content of essential amino acids in white mullet was higher,the AAS was lower,the EAAI and PER were higher.In conclusion,the protein nutritional value of white mullet meat was higher than that of tilapia.