4种不同大刺鳅的营养成分与肉质分析比较

Analysis and Comparison of Nutritional Composition and Meat Quality of Four Species of Mastacembelus armatus

对4种大刺鳅(养殖增江大刺鳅、养殖杂交大刺鳅、养殖海南大刺鳅、野生增江大刺鳅)全鱼的营养成分与肉质指标进行综合评价。4种大刺鳅全鱼的营养成分、氨基酸、脂肪酸采用国标生化分析方法进行分析比较,肉质指标采用质构分析仪进行分析比较。结果表明:4种大刺鳅全鱼粗蛋白含量以野生增江大刺鳅最高(65.7%),显著高于养殖杂交大刺鳅(57.8%)与养殖海南大刺鳅(56.0%);养殖增江大刺鳅粗蛋白含量(61.9%)次之,显著高于养殖海南大刺鳅(P<0.05)。全鱼粗脂肪含量以野生增江大刺鳅最低(17.2%),显著低于养殖海南大刺鳅(29.7%)(P<0.05)。4种大刺鳅全鱼中均含有15种氨基酸,且氨基酸的组成及含量排列基本一致;必需氨基酸指数、鲜味氨基酸总量均以野生增江大刺鳅最高(分别为295.74、25.50),养殖增江大刺鳅次之(分别为256.61、24.04)。4种大刺鳅全鱼的脂肪酸种类组成相似且较为丰富,均含有19种脂肪酸。野生增江大刺鳅的脂肪酸总量、不饱和脂肪酸总量以及必需脂肪酸总量高于3种养殖大刺鳅;增江(包括养殖和野生)大刺鳅的硬度、胶黏性、咀嚼性、黏性指标较另外两者小。野生增江大刺鳅在蛋白质含量、必需氨基酸指数、不饱和脂肪酸总量、鲜味氨基酸总量、质构指标等方面的综合评价高于3种养殖大刺鳅,而在3种养殖大刺鳅中以养殖增江大刺鳅最优,表明增江地区(包括养殖与野生)大刺鳅不仅具有更好的口感与风味,还具有更高的营养与食用价值。

To comprehensively evaluate the nutritional components of the whole fish and meat quality analysis of four kinds of Mastacembelus armatus(cultured Zengjiang M.armatus,cultured Hybrid M.ar-matus,cultured Hainan M.armatus,wild Zengjiang M.armatus).The nutritional components,amino ac-ids and fatty acids of the whole fish were analyzed and compared by national standard biochemical analy-sis methods,and the meat quality indexes were analyzed and compared by texture analyzer.of the four kinds of Mastacembelus armatu,the Wild Zengjiang M.armatus has the highest crude protein content(65.7%),significantly higher than the Cultured Hybrid M.armatus(57.8%)and Cultured Hainan M.ar-matus(56.0%).The Cultured Zengjiang M.armatus(61.9%)is next,with a crude protein significantly M.the Wild Zengjiang M.armatus(17.2%),signifi-cantly lower than that of the Cultured Hainan M.armatus(29.7%).There are 15 kinds of amino ac-ids in the whole fish,and the composition and content of amino acids are basically the same of four kinds of Mastacembelus armatus.Essential amino acid index and total umami amino acid con-tent of Wild Zengjiang M.armatus were the highest(295.74,25.50),followed by Cultured Zengjiang M.armatus(256.61,24.04).The fatty acid composition of the whole fish of four kinds Mastacembelus arma-tus is similar and rich,and all contain 19 kinds of fatty acids.The total fatty acids,total unsaturated fatty acids and total essential fatty acids of the Wild Zengjiang M.armatus were higher than those of the other three;hardness,cohesiveness,chewiness and adhesiveness of Zengjiang M.armatus(including cul-tured and wild)are lower than the other two.Among them,the comprehensive evaluation of crude protein content,essential amino acid index,total unsaturated fatty acid,total delicious amino acid and texture in-dex of Wild Zengjiang M.armatus is higher than that of the three cultured M.armatus,and Cultured Zengjiang M.armatus is the best among the three cultured M.armatus,indicating that Zengjiang M.ar-matus(including cultured and wild)not only has better taste and flavor,but also has higher nutritional and edible value.