2种酸菜鱼鱼肉营养物质含量比较

Comparison of Nutrient Contents of Two Kinds of Fish with Pickled Cabbage

为使更多消费者了解酸菜鱼原料鱼肉的营养价值,对酸菜鱼中常用原料鱼肉乌鱼和巴沙鱼的基本营养成分、氨基酸组成、氨基酸价(AAS)、氨基酸指数(EAAI)和蛋白质效价(PER)等。结果表明:乌鱼蛋白质含量高(18.11%),巴沙鱼脂肪含量高(0.74%);乌鱼肉和巴沙鱼肉均是良好的蛋白质摄入来源,而乌鱼肉必须氨基酸含量及呈味氨基酸含量较巴沙鱼更高,表明乌鱼滋味更好,是更好的蛋白质摄入来源;不论参照儿童或是成人,巴沙鱼肉的AAS及EAAI值均略高于乌鱼,说明巴沙鱼肉的氨基酸营养价值优于乌鱼,而乌鱼和巴沙鱼肉的蛋白质效价(PER)分别为35.690和34.356,表明乌鱼肉蛋白更易被人体吸收。试验结果可为选择酸菜鱼片食材提供理论依据。

In order to make more consumers understand the nutritional value of raw fish of pickled cabbage fish,the basic nutritional composition,amino acid composition,amino acid value(AAS),amino acid index(EAAI)and protein potency(PER)of mullet and Basa fish,which were commonly used as raw materials of pickled cabbage fish,were analyzed.The results showed that mullet had high protein content(18.11%)and Basa had high fat content(0.74%).The content of essential amino acids and flavoring amino acids in black fish was higher than that in Basa fish,which indicated that black fish had better taste and was a better source of protein intake.No matter referring to children or adults,the AAS and EAAI values of fish Basa were slightly higher than that of mullet,indicating that the amino acid nutritional value of fish Basa was better than that of mullet,and the protein titers(PER)of fish pasha and fish Basa were 35.690 and 34.356,respectively,indicating that the protein of fish Basa was more easily absorbed by human body.The experimental results could provide a theoretical basis for the selection of pickles and fish fillets.