洞庭湖黄颡鱼肌肉营养成分及品质特性分析

采用理化分析方法分析了黄颡鱼肌肉中的营养成分、系水力和质构特性。结果表明,黄颡鱼的含肉率为 ( 68.57±1.38) %,肌肉 (鲜样 ) 中水分、 粗蛋白、 粗脂肪和粗灰分的含量分别为 (76.84±2.11)%、(15.52±0.64)%、(5.87±0.43)%和(1.19±0.12)% 。肌肉贮存损失率(1.35±0.29)%、冷冻渗出率(2.87±0.94)、蒸煮失重率(15.12±1.56)%。质构特性中硬度(2946.38±571.84)、弹性(0.67±0.06)、凝聚性(0.46±0.05)、胶黏性(1043.54±313.89)、咀嚼性(457.63±193.46)、回复性(0.30±0.07)。肌肉中含钙(586.41mg/Kg)、锌(14.73mg/Kg)、铁(21.40mg/Kg)、铜(81.59mg/Kg),有合理的Cu、Zn、Fe比值；含有 18种氨基酸,干基中氨基酸的总量(78.40±0.74) %, 其中人体必需氨基酸8 种含量 ( 34.03 ±0.26) %,占总氨基酸总量的 43.41%；4种鲜味氨基酸含量 (30.7±0.39) % ,占氨基酸总量的 39.16%,必需氨基酸指数为 69.02。EPA与 DHA在脂肪酸中的含量较高,分别为 (2.18±0.11) %、 ( 3.87±0.18) %。表明黄颡鱼具有较高的食用价值与保健作用。

Analysis on the nutritional components and quality characteristics of Pelteobagrus fulvidraco muscle in Dongting lake

Nutritional components in the muscle of Pelteobagrus fulvidraco were tested and analyzed with routine methods. Samples of 15 wild individuals were collected from Dong ting lake. The rate of flesh content of Pelteobagrus fulvidraco were (68.57±1.38) %.There were(76.84±2.11) % of moisture, (15.52±0.64) % of crude protein, (5.87±0.43) % of crude fat and (1.19±0.12) % of crude ash in the muscles. The rate of muscle storage loss, frozen exudation and cooking loss were (1.35±0.29)%, (2.87±0.94)% and (15.12±1.56)%, respectively. The texture characteristics such as hardness, elasticity, cohesiveness, stickiness, mastication and recovery showed that the muscle of Pelteobagrus fulvidraco had high hardness, elasticity and good taste. In dry samples, minerals such as Ca, Zn , Fe and Cu in the muscle were much rich. The ratio of Zn and Cu, Zn and Fe were rational. In dry matter, the total content of 18 amino acids were found(78.40±0.74) %,including(34.03±0.26) % of essential amino acids, 43.41% in total amino acids, and(30.7±0.39) % of four delicious amino acids comprising of 39.16% in the total amino acids. The essential amino acid index(EAAI) was 69.02, and the contents of EPA and DHA in fatty acids were(2.18±0.11) % and(3.87±0.18) %, indicating that Pelteobagrus fulvidraco is one of the fresh water fishes with good edibility and nutritive value.