Issue 03
Turn off MathJax
Article Contents
LIANG Yong- zeng, WEI Dong-mei, XIANG Wei, WANG Yong-xing. Analysis and evaluation of nutritional components of the muscle for Thymallus arcticus[J]. Science and Technology of Food Industry, 2016, (03): 343-347. doi: 10.13386/j.issn1002-0306.2016.03.063
Citation: LIANG Yong- zeng, WEI Dong-mei, XIANG Wei, WANG Yong-xing. Analysis and evaluation of nutritional components of the muscle for Thymallus arcticus[J]. Science and Technology of Food Industry, 2016, (03): 343-347. doi: 10.13386/j.issn1002-0306.2016.03.063

Analysis and evaluation of nutritional components of the muscle for Thymallus arcticus

doi: 10.13386/j.issn1002-0306.2016.03.063
  • Received Date: 2015-07-13
  • The nutritional components of Thymallus arcticus was determined by conventio- nal and biochemical analytical methods.The results showed that the content of moisture,crude protein and crude fat,crude ash in fresh muscle of Thymallus arcticus were 69.38%,20.41%,0.78% and 1.26% respectively.18 amino acids were found in the muscle,the total content was 59.37 g,and the contents of essential amino acids( EAA) and umami amino acids( DAA) were 39.95% and 39.13% respectively.The limiting amino acid of Thymallus arcticuswas threonine,its SRC was 85.45.8 amino acids were found in the muscle,unsaturated fatty acids accounted for 64.14% on the total fatty acid content,and the content of polyunsaturated fatty acids docosahexaenoic acid( DHA) and eicosapentaenoic acid( EPA) were 0.21% and 2.73%,respectively. The above data showed that Thymallus arcticus was high in protein,low in fat and most of fat were unsaturated fatty acids.in addition,Thymallus arcticus also contained a large number of trace elements which was beneficial to human body.So the Thymallus arcticus can be confirmed as a high nutritional value,and has broad market excellent prospects of farmed fish. It should be rational development and utilization.
  • loading
  • [1]
    李明德.鱼类分类学[M].海洋出版社,2011.
    [2]
    黄明发,吾桂苹,焦必宁.二十二碳六烯酸和二十碳五烯酸的生理功能[J].食品与药品,2007,9(2):69-71.
    [3]
    黄菊华,李蕴成.DHA的功能及在食品添加中的应用研究[J],中国食物与营养,2014,20(4):76-79.
    [4]
    Kris Etherton P M,Harris W S,APPel L J,et al.Fishconsumption,fish oil,omega-3 fatty acids,and cardiovascular disease[J].Circulation,2002,106(21):2747-2757.
    [5]
    李晶,韩桂芬,富玉海.DHA和EPA的保健功效及应用[J].黑龙江医药,1999,12(3):170-171.
    [6]
    刘艳.DHA和EPA的抗癌机制研究进展[J].预防医学文献信息,2004,10(2):188-190.
    [7]
    中华人民共和国卫生部.GB 5009.3-85,食品中水分的测定方法[S].中华人民共和国国家标准,1985.
    [8]
    中华人民共和国卫生部.GB 5009.4-85,食品中灰分的测定方法[S].中华人民共和国国家标准,1985.
    [9]
    中华人民共和国卫生部.GB 5009.5-85,食品中蛋白质的测定方法[S].中华人民共和国国家标准,1985.
    [10]
    中华人民共和国卫生部.GB 5009.6-85,食品中脂肪的测定方法[S].中华人民共和国国家标准,1985.
    [11]
    冯新忠,苟萍,苏俊,等.额尔齐斯河野生丁鱥营养成分分析[J].食品工业科技,2008,6:276-279.
    [12]
    王咏星,钱龙,吕艳,等.额尔齐斯河野生河鲈肌肉营养成分测定与评价[J].食品科学,2008,29(5):396-399.
    [13]
    王咏星,钱龙,吕艳,等.白斑狗鱼肌肉氨基酸含量测定及其营养评价[J].食品科学,2010,31(11):238-240.
    [14]
    杨四秀,蒋艾青.斑鳢的含肉率及肌肉营养成分分析[J].河北渔业,2007,12(6):10-12.
    [15]
    胡玖,张中英,吴福煌.尼罗罗非鱼与莫桑比克罗非鱼的含肉率及鱼肉的生化分析[J].淡水渔业,1982:34-37.
    [16]
    谭细畅,李新辉,李跃飞,等.尼罗罗非鱼早期发育形态及其在珠江水系的空间分布[J].生物安全学报,2012,4(1):295-299.
    [17]
    朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报.1988,2.
    [18]
    颜静,刘继,熊亚波,等.川明参不同部位主要营养成分及氨基酸组成分析[J].食品科学,2015,1.
    [19]
    唐传核,徐建祥,彭志英.脂肪酸营养与功能的最新研究[J].中国油脂,2000,6(6):20-23.
    [20]
    过正乾,蒋飞,许祥,等.野生和养殖鲤鱼肌肉营养成分的比较研究[J].安徽农业科学,2012,31:15292-15294.
    [21]
    姜波,关紫烽,张雪明,等.气相色谱法鲫鱼脂肪酸的测定[J].大连民族学院学报,2006,8:32-33.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (98) PDF downloads(112) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return