安徽农业科学2011，Vol.39Issue(31)：19233-19235,3.
华鳈肌肉营养成分分析及评价
Analysis and Evaluation of Nutritional Components in the Muscle of Sarcocheilichthys sinensis sinensis Bleeker
摘要
Abstract
[Objective] The study aimed to provide the theoretical foundation for industrial development and processing and utilization of artificially bred 5. Sinensis sinensis. [ Method] The nutritional components in the muscle and edible part content of 30 S. Sinensis sinensis were analyzed and the nutritional quality was evaluated comprehensively by using conventional and biochemical analytical methods. [ Result]The ratio of edible part in S. Sinensis sinensis was 61.38% ±2.42%, and the contents of moisture, crude protein, crude fat and crude ash in the fresh muscle of S. Sinensis sinensis were 77.26% ±0.39%, 18.47% ±0.65%,2.96% ±0.32% andl.14% ±0.29%, respectively. Eighteen a-mino acids were found in the muscle, and the content of total amino acids in fresh muscle was 18.06%. The first limiting amino acid was Trp. The ratio of BCAA/AAA was 2.13. The essential amino acids index (EAAI) was 57.03. The content of four delicious amino acids (DAA) in fresh muscle was 7.21%. There are mostly fourteen kinds of fatty acids found in the muscle, including four saturated fatty acids ( SFA) , three mono-unsaturated fatty acids ( MUFA) and seven poly-unsaturated fatty acids (PUFA). The contents of PUFA in fatty acids were 21.14%, and the ratios of DHA, EPA and ARA to the total fatty acids were 3.38% , 2.25% and 3.39% , respectively. The components of major and trace elements in the muscle were reasonable. [ Conclusion] It was indicated that 5. Sinensis sinensis was one of the freshwater fishes with good taste and nutritive value.关键词
华鳈/肌肉/营养成分/评价Key words
Sarcocheilichthys sinensis sinensis Bleeker/ Muscle/ Nutritional components/ Evaluation分类
生物科学引用本文复制引用
李绍明,梁志强,伍远安,曾春芳,李鸿,丁德明,刘明求,李传武..华鳈肌肉营养成分分析及评价[J].安徽农业科学,2011,39(31):19233-19235,3.基金项目
湖南省畜牧水产局养殖业科研项目(XMY.200610,200713,200807). （XMY.200610,200713,200807）
