2 种低值金枪鱼赤身肉的营养成分分析与评价

以青干金枪鱼和鲔的赤身肉为研究对象，通过气相色谱、液相色谱和原子吸收光谱等理化检测方法对其进行营养成分分析并作出评价。结果表明：1）青干金枪鱼和鲔赤身肉水分含量分别为71.13%和72.27%；粗脂肪含量分别为0.63%和1.47%；粗蛋白质含量分别为24.56%和23.44%；灰分含量分别为1.56%和1.38%；2 种金枪鱼均含有丰富的矿物质元素。2）青干金枪鱼和鲔赤身肉多不饱和脂肪酸含量高，尤其是二十二碳六烯酸含量高达28.53%和21.56%。3）青干金枪鱼和鲔赤身肉氨基酸配比合理，必需氨基酸/总氨基酸分别为39.86%和39.97%，必需氨基酸指数分别为96.23和96.66。因此，2 种金枪鱼赤身肌肉蛋白含量高，脂肪含量低，具有较高的营养价值。

Analysis and Quality Evaluation of Nutritional Components in the Muscle of Two Species of Low Value Tuna

In this paper, the nutritional composition in the muscles of Thunnus tonggol and Euthynnus affinis was analyzed
by gas chromatography, liquid chromatography and atomic absorption spectroscopy. The results showed that: 1) the moisture
contents of T. tonggol and E. affinis were 71.13% and 72.27%, respectively, the crude fat contents were 0.63% and 1.47%,
respectively, the crude protein contents were 24.56% and 23.44%, respectively, the ash contents were 1.56% and 1.38%,
and the muscles of both tuna species contained abundant macro- and micro- mineral elements; 2) the muscles of the two
species were rich in poly-unsaturated fatty acids (PUFAs) and the contents of docosahexaenoic acid (DHA) were 28.53%
and 21.56%, respectively; 3) the proportion of amino acids was appropriate and the essential amino acids index (EAAI) of
T. tonggol and E. affinis were 96.23 and 96.66, respectively. This study indicates that the muscles of these two tuna species
are high in protein and low in fat and have good nutritional value.