鳀鱼营养成分分析与评价

为了进一步了解鳀鱼的营养价值,提高鳀鱼的附加值,该研究对其主要营养成分、氨基酸、脂肪酸以及矿物元素含量进行了检测分析,并对其营养价值进行了评价.结果表明:鳀鱼水分、粗蛋白、粗脂肪和灰分质量分数分别为75.67％、16.38％、5.05％和2.31％.鳀鱼中共检测出17种氨基酸,必需氨基酸与氨基酸总量组成比例(EAA/T...

Nutritional Components Analysis and Evaluation of Anchovy (Engraulis encrasicholus)

In order to further understand the nutritional value of the anchovy and improve its added value, the contents of its main nutritional components, amino acids, fatty acids and mineral elements were hereby detected and analyzed, and its nutritional value was also evaluated. The results showed that the contents of moisture, crude protein, crude fat and ash in anchovy were 75.67%, 16.38%, 5.05%, and 2.31%, respectively. A total of 17 amino acids were detected in anchovy, and the proportions of essential amino acids to total amino acids (EAA/TAA) and essential amino acids to non-essential amino acids (EAA/NEAA) were 40.49% and 68.06%, respectively, which fully met the recommended standards of FAO/WHO (EAA/TAA at around 40%, EAA/NEAA >60%). 37 fatty acids were detected in anchovy, of which eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 31.74%, and the n-3/ n-6 value (5.58) was much higher than the daily diet recommended by FAO/WHO (0.1~0.2). The highest major element of anchovy was Ca (744.23 mg/100 g) and the highest trace element was Fe (2.24 mg/100 g). To sum up, anchovy is a high protein and low-fat fish resource, with rich and balanced proportion of amino acids, fatty acids and mineral elements and high nutritional value. This study can provide a theoretical basis for processing, transportation and product development of anchovy.