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中国精品科技期刊2020
李绍明,伍远安,谢仲桂,等. 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.
引用本文: 李绍明,伍远安,谢仲桂,等. 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.
LI Shaoming, WU Yuan’an, XIE Zhonggui, et al. 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. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050359.
Citation: LI Shaoming, WU Yuan’an, XIE Zhonggui, et al. 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. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050359.

不同生长阶段翘嘴鲌肌肉营养成分的比较分析

Comparative Analysis on Muscle Nutrient Composition of Culter alburnus at Different Growth Stages

  • 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组翘嘴鲌肌肉粗脂肪含量显著升高(P<0.05),分别比0.2 kg组增长38.12%和53.96%。随着翘嘴鲌生长,肌肉硬度、弹性和咀嚼性显著提升(P<0.05),肌肉K、Ca、Mg、Na和Fe含量显著增加(P<0.05),且在1 kg组含量最高。1 kg组的总氨基酸(TAA)、必需氨基酸(EAA)、非必需氨基酸(NEAA)、鲜味氨基酸(DAA)和支链氨基酸(BCAA)含量显著高于0.2 kg组(P<0.05)。根据氨基酸评分(AAS)和化学评分(CS)结果,不同生长阶段翘嘴鲌肌肉中第一限制性氨基酸均为蛋氨酸+胱氨酸,1 kg组的EAAI指数最高,为68.81。翘嘴鲌肌肉共检测出28种脂肪酸,其中0.5 kg和1 kg组EPA和DHA脂肪酸含量显著低于0.2 kg组(P<0.05),分别下降65.52%、57.38%和70.43%、60.51%。因此在配制翘嘴鲌饲料时,应适当添加EPA和DHA,以提高翘嘴鲌肌肉品质。结果表明翘嘴鲌肌肉具有丰富的营养,1 kg规格具有更好的食用价值。

     

    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.

     

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