不同产地禾花鱼营养成分分析评价

Basic Nutrients and Processing Properties of Procypris merus from Different Habitats

以广西全州县、兴安县、湖南郴州市、靖州苗族侗族自治县的禾花鱼为研究对象,对其营养成分进行分析。研究结果表明,4个不同产地的禾花鱼均呈高蛋白低脂肪的特点。禾花鱼含肉率为37.07%~39.28%,蒸煮损失率为21.20%~24.32%,17种游离氨基酸种类齐全、含量丰富,广西全州县禾花鱼、兴安县禾花鱼游离氨基酸含量分别为276.867 mg/100 g和265.731 mg/100 g。4种禾花鱼主要滋味呈味成分为肌苷酸(inosine monophosphate,IMP)。磷酸腺苷(adenosine monophosphate,AMP)、鸟苷酸(guanosine monophosphate,GMP),主要对禾花鱼风味起协调增效作用。兴安县禾花鱼IMP(223.102 mg/100 g)含量最高。4种禾花鱼IMP对应滋味强度值(taste activity value,TAV)均大于1,其对禾花鱼肉整体滋味起主要贡献作用。

This study aimed to analyze the nutrients in Procypris merus from Quanzhou and Xing’an counties in Guangxi and Chenzhou City and Jingzhou Miao and Dong Autonomous County in Hunan. The analysis showed that P. merus from the four habitats all had high protein content and low fat content,with flesh content of 37.07%-39.28%,cooking loss rate of 21.20%-24.32%,and high content of the 17 kinds of free amino acids.The content of free amino acids in P. merus from Quanzhou and Xing’an was 276.867 mg/100 g and 265.731 mg/100 g,separately. Inosine monophosphate(IMP)was the main flavor component of P. merus from different habitats,and adenosine monophosphate(AMP)and guanosine monophosphate(GMP)mainly harmonized and enhanced the flavor. IMP content(223.102 mg/100g)in P. merus from Xing’an was the highest,and the taste activity value(TAV)of the IMP of P. merus from the four habitats was all greater than 1,suggesting that it played a major role in the overall flavor of the fish.