大洋河刀鲚繁殖前后肌肉营养成分分析

Nutritional Composition Analysis in Muscle of Tapertail Anchovy Coilia nasus from Dayang River before and after Reproduction

为探究大洋河刀鲚肌肉营养成分,合理开发和保护利用其种质资源,采用常规方法对繁殖前后的雌雄大洋河刀鲚肌肉的营养成分、氨基酸和脂肪酸组成进行分析,并用标准方法评价大洋河刀鲚的营养品质。试验结果显示,繁殖前后雄性刀鲚粗蛋白含量显著高于雌性(P<0.05),肌肉水分、粗脂肪、灰分含量差异不显著(P>0.05)。以鲜味氨基酸为判据,发现繁殖后雌性群体和繁殖前雄性群体肉质更为鲜美;以必需氨基酸指数为判据,发现繁殖前后的雌鱼必需氨基酸指数高于雄鱼(P<0.05)。氨基酸评分和化学评分计算结果显示,繁殖前后的大洋河刀鲚雌、雄个体第一限制性氨基酸均为色氨酸,饱和脂肪酸中十六碳酸含量最高,尤其在繁殖后雄鱼肌肉中,占脂肪酸总量的22.08%;单不饱和脂肪酸中,油酸含量最高,最高值也是出现在繁殖前雌鱼的肌肉中,占脂肪酸总量的46.22%;多不饱和脂肪酸中二十碳五烯酸和二十二碳六烯酸总量非常高,以繁殖后雄鱼最高,其次是繁殖前雌鱼。试验结果表明,繁殖前雌性刀鲚和繁殖后雄性刀鲚具有更好的食用价值与保健作用,而繁殖后雌性刀鲚和繁殖前雄性刀鲚的味道更加鲜美。

Nutrient components of adult female and male tapertail anchovy Coilia nasus spawning stock in Dayang River were investigated by routine methods and the nutritional quality was evaluated in order to explore the nutritional components and germplasm protection of tapertail anchovy.The results showed that there was significantly higher crude protein content in adult male than that in female tapertail anchovy,without significance in content of moisture,crude fat and ash between female and male tapertail anchovy(P>0.05).It was found that the meat quality of the post-spawning female and the pre-spawning male was more delicious.It was found that the pre-and post-spawning female had significantly higher index of essential amino acids than the male did(P<0.05).The amino acid score(ASS)and chemical score(CS)revealed that,the first limiting amino acid of the four groups was tryptophan,with the maximal content of C16:0 in SFA,especially in the post-spawning male,accounting for 22.08%of the total fatty acids.The content of C18:1 was the maximum among monounsaturated fatty acids(MUFA).The maximum value was also found in the muscle of the pre-spawning female accounting for 46.22%of the total fatty acids.The amount of EPA and DHA in polyunsaturated fatty acids were very high in tapertail anchovy,with the maximum in the male post-spawning,followed by the pre-spawning female.The above analysis results showed that the amino acid and fatty acid contents of pre-spawning fenale and post-spawning male were more abundant,so they had better edible value and health function than the fish in the other two groups did.However,it was found that the meat quality of the post-spawning female and the pre-spawning male was more delicious.