| 不同生长阶段翘嘴鲌肌肉营养成分的比较分析 |
| |
| 引用本文： | 李绍明,伍远安,谢仲桂,李传武,程小飞,李金龙,何志刚. 不同生长阶段翘嘴鲌肌肉营养成分的比较分析[J]. 食品工业科技, 2021, 42(7): 342-348. DOI: 10.13386/j.issn1002-0306.2020050359 |
| |
| 作者姓名： | 李绍明 伍远安 谢仲桂 李传武 程小飞 李金龙 何志刚 |
| |
| 作者单位： | 1.湖南省水产科学研究所,湖南长沙 4101532.湖南渔缘生物科技有限公司,湖南长沙 4101533.水生动物营养与品质调控湖南省重点实验室,湖南长沙 4100224.湖南省水产原种场,湖南长沙 410153 |
| |
| 基金项目： | 湖南省科技重大专项项目(2017NK1030);湖南省科技重点研发计划项目(2016NK2177);长沙市科技重点研发计划项目(kq1903028)。 |
| |
| 摘 要： | 为了评价不同生长阶段翘嘴鲌(Culter alburnus)肌肉营养成分,本研究分析了翘嘴鲌肌肉营养成分、质构特性、矿物元素含量、氨基酸、脂肪酸等营养指标.结果表明:三组翘嘴鲌肌肉水分、粗蛋白、灰分含量无显著差异(P＞0.05),0.5 kg和1 kg组翘嘴鲐肌肉粗脂肪含量显著升高(P＜0.05),分别比0.2 kg组...
|
| 关 键 词： | 生长阶段 翘嘴鲌 质构特性 氨基酸 脂肪酸 营养评价 |
| 收稿时间： | 2020-06-01 |
Comparative Analysis on Muscle Nutrient Composition of Culter alburnus at Different Growth Stages |
| |
| LI Shaoming,WU Yuan’an,XIE Zhonggui,LI Chuangwu,CHENG Xiaofei,LI Jinlong,HE Zhigang. Comparative Analysis on Muscle Nutrient Composition of Culter alburnus at Different Growth Stages[J]. Science and Technology of Food Industry, 2021, 42(7): 342-348. DOI: 10.13386/j.issn1002-0306.2020050359 |
| |
| Authors: | LI Shaoming WU Yuan’an XIE Zhonggui LI Chuangwu CHENG Xiaofei LI Jinlong HE Zhigang |
| |
| Affiliation: | 1.Fisheries Research Institute of Hunan Province, Changsha 410153, China2.Hunan Yuyuan Bio-Technique Co., Ltd., Changsha 410153, China3.Hunan Provincial Key Laboratory of Nutrition and Quality Control of Aquatic Animals, Changsha 410022, China4.Aquatic Products Seed Stock Station in Hunan Province, Changsha 410153, China |
| |
| Abstract: | In order to evaluate the muscle nutrition quality of Culter alburnus at different growth stages,the general nutrition including proximate nutrient,texture,mineral element,amino acid and fatty acid composition were determined.The results showed that there were no significant difference in the mositure,crude protein,crude ash content among three groups(P>0.05).Besides,the content of crude fat in the muscle of C.alburnus in 0.5 kg group and 1 kg group were significant higher than that in 0.2 kg group,with growth rates of 38.12%and 53.96%,respectively(P<0.05).The hardness,springiness and chewiness of muscle in C.alburnus significantly increased during the development stage(P<0.05),while the same trend was true for K,Ca,Mg and Na content(P<0.05),and the highest was found in 1 kg group.The content of total amino acids(TAA),essential amino acids(EAA),nonessential amino acids(NEAA),delicious amino acids(DAA)and branched-chain amino acids(BCAA)in 1 kg group was significantly higher than those in 0.2 kg groups(P<0.05).According to amino acid score(ASS)and chemical score(CS),the first limiting amino acids were Met+Cys in C.alburnus,and the highest essential amino acid indices(EAAI)was found in 1 kg group,which was 68.81.The muscle contained 28 kinds of fatty acids,the EPA fatty acid content in 0.5 kg group and 1 kg group were significantly lower than in 0.2 kg group,with a reduction of 65.52%and 57.38%,repectively,and a reduction of 70.43%and 60.51%for DHA,repectively(P<0.05).Therefore,it was recommended that additional EPA and DHA could be supplemented in the feed of C.alburnus to improve the nutritional value of cultured fish.The results showed that Culter alburnus had rich nutrition,and 1 kg groups had better edible value. |
| |
| Keywords: | growth stages Culter alburnus texture properties amino acid fatty acid nutritional evaluation |
| 本文献已被 维普 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
