三江县稻田养殖红罗非鱼品质特性及肌肉营养成分分析

采用质构仪和国家标准的生化分析方法测定了稻田养殖红罗非鱼的品质特性和营养成分,并综合评价其营养价值。结果表明:稻田养殖红罗非鱼肌肉中水分含量为79.01%±0.09%,粗灰分含量1.05%±0.02%,粗脂肪含量为1.58%±0.15%,粗蛋白含量为19.83%±0.64%。稻田养殖红罗非鱼的质构特性分析表明其肌肉结实有弹性。稻田养殖红罗非鱼肌肉中检测出17种氨基酸,其中必需氨基酸(EAA)总量占氨基酸总量(AA)的40.17%,必需氨基酸和非必需氨基酸比值为67.14%,均符合FAO/WHO的评价标准;必需氨基酸指数(EAAI)为83.74,呈味氨基酸(DAA)总量占氨基酸总量的39.14%。稻田养殖红罗非鱼肌肉中共检测出15种脂肪酸,饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)分别占脂肪酸总量的34.13%、30.29%、35.58%;∑SFA:∑MUFA:∑PUFA比例为0.96:0.85:1,∑n-6 PUFA:∑n-3 PUFA为3.42。综上所述,相对于其他常见稻田养殖品种,稻田养殖的红罗非鱼营养成分均衡且肉质较好。

Quality Profile and Muscular Nutritional Components of Paddy-cultured Red Tilapia(Oreochromis spp.)in San Jiang Dong Autonomous County

The muscle texture profile and nutritional components of paddy-cultured red tilapia were measured and analyzed by texture analyzer and the biochemical way of national testing standards,which were used to evaluate the nutrition value in muscle of paddy-cultured red tilapia. The results showed that the content of moisture,crude ash,crude fat,crude protein in the muscle of paddy-cultured red tilapia were 79.01%±0.09%,1.05%±0.02%,1.58%±0.15%,19.83%±0.64%,respectively. According to texture properties,the muscle of paddy-cultured red tilapia was firm-fleshed and flexible. There were 17 kinds of amino acids in the muscle of paddy-cultured red tilapia,and the percentages of essential amino acid occupying total amino acids was 40.17%,and EAA/NEAA 67.14%,which was accord with the FAO/WHO evaluation standards. The essential amino acid index(EAAI)of the muscle of paddy-cultured red tilapia was 83.74,the percentages of delicious amino acid occupying total amino acids was 39.14%.15 fatty acids were detected in the muscle of paddy-cultured red tilapia,with the saturated fatty acid(SFA),monounsaturated fatty acid(MUFA)and the polyunsaturated fatty acid(PUFA)content of 34.13%,30.29%,35.58%,respectively. The ∑SFA:∑MUFA:∑PUFA was 0.96:0.85:1 and the ratio of ∑n-6 PUFA and ∑n-3 PUFA was 3.42.Compared with some other aquatic varieties under paddy-cultured,red tilapia had a balanced nutritional composition and good taste.