| 杂交(鱼骨)鱼鱼肉的营养成分分析及比较 |
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| 引用本文： | 柯欢,杨壮志,陈健,陈霞,郭添荣,吴文林,周易,张崟.杂交(鱼骨)鱼鱼肉的营养成分分析及比较[J].现代食品科技,2020,36(11):98-103. |
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| 作者姓名： | 柯欢 杨壮志 陈健 陈霞 郭添荣 吴文林 周易 张崟 |
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| 作者单位： | 成都大学肉类加工四川省重点实验室,四川成都610106,成都市农林科学院,四川成都611130,成都市农林科学院,四川成都611130,成都市农林科学院,四川成都611130,成都大学肉类加工四川省重点实验室,四川成都610106;成都市食品药品检验研究院,四川成都610000,成都市食品药品检验研究院,四川成都610000,成都市食品药品检验研究院,四川成都610000,成都大学肉类加工四川省重点实验室,四川成都610106 |
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| 基金项目： | 国家现代农业产业技术体系四川创新团队项目（sccxtd-2020-15）；成都市技术创新研发项目（2019-YFYF-00023-SN） |
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| 摘 要： | 为了了解培育新品种杂交?鱼与父母代营养价值的差异，本文以罗非鱼对参照，比较了花?、唇?和杂交?鱼的基本营养成分、氨基酸和脂肪酸的营养价值。结果表明：与罗非鱼相比，三种?鱼具有高灰分低脂肪的特点，但基本营养成分差异不大；三种?鱼的甜味氨基酸Gly含量依次为杂交?（5.48%）>唇?（5.41%）>花?（5.05%）>罗非鱼（4.50%），但三种?鱼的Gly含量及必需氨基酸含量之间无显著性差异（p>0.05）；三种?鱼的脂肪酸种类基本相同，但多不饱和脂肪酸（PUFA）含量更高，PUFA唇?（47.24%）显著性高于（p<0.05）PUFA杂交?（42.24%）和PUFA花?（35.02%），PUFA杂交?（42.24%）显著性高于（p<0.05）PUFA花?（35.02%），其中二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）总含量依次为唇?（18.39%）>杂交?（13.71%）>罗非鱼（11.90%）>花?（8.90%）。总之，花?鱼的氨基酸营养价值更高，是优质蛋白源；唇?鱼的脂肪酸营养价值更优；杂交?鱼的营养更全面。
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| 关 键 词： | (鱼骨)鱼 罗非鱼 营养物质 脂肪酸 |
| 收稿时间： | 2020/5/28 0:00:00 |
Analysis of Nutrition Composition of Hemibarbus Hybrid |
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| KE Huan,YANG Zhuang-zhi,CHEN Jian,CHEN Xia,GUO Tian-rong,WU Wen-lin,ZHOU Yi,ZHANG Yin.Analysis of Nutrition Composition of Hemibarbus Hybrid[J].Modern Food Science & Technology,2020,36(11):98-103. |
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| Authors: | KE Huan YANG Zhuang-zhi CHEN Jian CHEN Xia GUO Tian-rong WU Wen-lin ZHOU Yi ZHANG Yin |
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| Affiliation: | (1.Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China);(2.Chengdu Academy of Agriculture and Forosttry Sciences, Chengdu 611130, China);(1.Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China)(3.Chengdu Institute of Food and Drug Inspection, Chengdu 610000, China) |
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| Abstract: | To evaluate the difference of nutritional value between the new breed hybrid fish and its parents, the basic nutrients, amino acids and fatty acids of the three Hemibarbus and tilapia were compared. Results showed that the three Hemibarbus fish had the characteristics of high ash content and low fat, the basic nutrition composition of the three Hemibarbus fish was similar; the content of flavor amino acids and essential amino acid of the three Hemibarbus fish were higher than those of tilapia. There was no significant difference (p>0.05) in content of glycine and essential amino acids among the three Hemibarbus fish. The fatty acid type of the three Hemibarbus fish was similar to that of tilapia, but the content of polyunsaturated fatty acids (PUFA) were higher than that of tilapia. PUFAHemibarbus labeo (47.24%) was significantly higher (p<0.05) than that of PUFAHemibarbus hybrid (42.24%) and PUFAHemibarbus maculates (35.02%), PUFAHemibarbus hybrid (42.24%) was significantly higher (p<0.05) than that of PUFAHemibarbus maculates (35.02%). The order of the content of total eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were as follows: Hemibarbus labeo (18.39%)> Hemibarbus hybrid (13.71%)> tilapia (11.90%) > Hemibarbus maculates (8.90%). In conclusion, comparing to the other two Hemibarbus fish, the protein nutritional value of the Hemibarbus maculatus was higher, the fatty acid nutritional value of the Hemibarbus labeo was higher, the nutritional value of the Hemibarbus hybrid was more comprehensive. |
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| Keywords: | Hemibarbus fish Tilapia Nutrients Fatty acids |
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