作 者：
姜巨峰;韩现芹;傅志茹;孟一耕;李文雯;蔡超;孙志景
摘 要：
对棒花鱼进行了主要营养成分分析,并对其营养价值进行了评价。结果表明:棒花鱼肌肉粗蛋白含量为16.82%,水分含量为79.46%;棒花鱼肌肉中测出18种氨基酸,总量为14.05%,必需氨基酸总量为5.87%,占氨基酸总量的41.48%,必需氨基酸构成符合FAO/WHO对于膳食蛋白质营养评价理想模式。4种风味氨基酸总量为4.91%,占氨基酸总量的34.66%。以AAS进行评价,棒花鱼肌肉中第一限制性氨基酸为Val,第二限制性氨基酸为Ile。以CS进行评价,棒花鱼肌肉中第一限制性氨基酸为Trp,第二限制性氨基酸为Val。其必需氨基酸指数为75.63。研究表明,棒花鱼的营养价值较高,具有较好的食用价值。
译 名：
Analysis and evaluation of the nutritional components of Abbottina rivularis muscle
作 者：
JIANG Ju-feng1,HAN Xian-qin2,FU Zhi-ru1,MENG Yi-geng1,LI Wen-wen1,CAI Chao1,SUN Zhi-jing1(1.Tianjin Fisheries Research Institute,Tianjin 300221,China;2.Tianjin Bohai Sea Fisheries Research Institute,Tianjin 300457,China))
关键词：
Abbottina rivularis;muscle;nutrient components
摘 要：
Nutrient components in the muscle of Abbottina rivularis were investigated.Sample fish were collected from Yuqiao Reservoir.The results showed that the content of crude protein in fresh muscle was 16.82%.the content of water in the muscle was 79.46%.There were 18 types of amino acids in Abbottina rivularis muscle,the total content of amino acids was 14.05%;the content of essential amino acids was 5.87%,the percentage of essential amino acids in total amino acids was 41.48%.It was apparent that the content of the different amino acids was stable and the constitutional rate of the essential amino acids accorded with the FAO /WHO Standard,fundamentally.The content of four kinds delicious amino acids was 4.91%,and the percentage of delicious amino acids in total amino acids were 34.66%.According to nutrition evaluation in amino acids score(AAS),the first limited amino acid was Valine(Val),and the second limited amino acids was isoleucine(Ile);and According to nutrition evaluation in chemical score(CS),the first limited amino acid was(tryptophan)Trp,and the second limited amino acids was Valine(Val).The essential amino acids index(EAAI) was 75.63.It was indicated that Abbottina rivularis is a high quality food fish for human,and it could be a potential aquaculture species.
