作 者：
汪涛;沈勇;孙龙生;田立立;王剑桥;丛宁;吴志强
关键词：
梭鲈;加州鲈;鳜鱼;营养;肌肉品质;评价;比较
摘 要：
该研究旨在比较梭鲈与加州鲈和鳜鱼的营养成分与风味品质,科学评价其食用价值。分别测定了3种鱼肌肉的常规养分、氨基酸、脂肪酸、矿物元素、肌苷酸含量及肌肉组织学性状,结果表明:梭鲈肌肉粗蛋白水平(20.99%)显著高于加州鲈(18.63%)和鳜鱼(18.90%)(P<0.05),粗脂肪水平(0.63%)显著低于加州鲈(4.58%)和鳜鱼(2.56%)(P<0.05),粗灰分差异则无统计学意义(P>0.05)。梭鲈肌肉中总氨基酸、总必需氨基酸、总非必需氨基酸、5种甜味氨基酸及2种鲜味氨基酸总量均显著高于加州鲈和鳜鱼(P<0.05),3种鱼肌肉的氨基酸评分、化学评分及必需氨基酸指数均较接近,EAA/TAA超过40%。梭鲈与加州鲈的PUFAs、DHA和EPA相对含量均显著高于鳜鱼(P<0.05),鳜鱼肌肉单不饱和脂肪酸和亚麻酸相对含量显著高于梭鲈和加州鲈(P<0.05)。此外,梭鲈的花生四烯酸和棕榈酸含量显著高于加州鲈和鳜鱼(P<0.05)。梭鲈肌肉钾、磷、镁含量显著高于加州鲈和鳜鱼(P<0.05),3种鱼肌肉中11种微量元素(铝、锌、铁、铜、总砷、钡、锰、铅、铬、镍、镉)的含量均无明显差异(P>0.05)。梭鲈肌肉的鲜味氨基酸、甜味氨基酸、肌苷酸(IMP)、PUFAs、钾元素等风味物质含量均高于加州鲈和鳜鱼(P<0.05)。
译 名：
Comparison of muscle quality among Pikeperch,Largemouth bass and Mandarin fish
作 者：
Wang Tao;Shen Yong;Sun Longsheng;Tian Lili;Wang Jianqiao;Cong Ning;Wu Zhiqiang;College of Animal Science and Technology, Yangzhou University;Yangzhou Fisheries Technical Guidance Station;Gaoyou Fisheries Technical Guidance Station;
关键词：
Pikeperch(Sander lucioperca);;Largemouth bass(Micropterussalmoides);;Mandarin fish(Sinipercachuatsi);;nutrition;;muscle quality;;evaluation;;comparison
摘 要：
The nutritional value and flavor quality among Pikeperch(Sander lucioperca), Largemouth bass(Micropterussalmoides) and Mandarin fish(Sinipercachuatsi) were comparedto evaluate scientificallytheir edible value in the experiment.The contents of conventional nutrients, amino acids, fatty acids, mineral elements, inosinic acid and histological characteristics of muscles among three kinds of fish were detected and analyzed.The results showed thatthe content of crude protein in muscle of Pikeperch(20.99%) was significantly higher than that both in Largemouth bass(18.63%) and Mandarin fish(18.90%)(P<0.05), and its EE level(0.63%) was dramatically lower than that both in Largemouth bass(4.58%) and Mandarin fish(2.56%)(P<0.05), no significant difference was recorded regarding crude ash among three kinds of fish(P>0.05). The amounts of total amino acids,total essential amino acids, total non-essential amino acids, 5 types of sweet amino acids as well as 2 types of umami amino acids in muscles of Pikeperch were significantly higher than that both inLargemouth bass and Man darin fish respectively(P<0.05). The values of amino acid score, chemical score and essential amino acid index in muscles were quite close among these kinds of fish respectively, and the ratios of EAA/TAA exceeded 40%.The relative contents of PUFAs, DHA and EPA in Pikeperch and Largemouth bass were significantly higher than those in Mandarin fish(P<0.05). The relative contents of monounsaturated fatty acids and linolenic acids in muscle of Mandarin fish were significantly higher than those inPikeperch and Largemouth bass(P<0.05). In addition,the arachidonic acid and palmitic acid contents in muscle of Pikeperch were significantly higher than those in Largemouth bass and Mandarin fish(P <0.05). The concentration of potassium, phosphorus and magnesium in muscle of Pikeperch were significantly higher than that in Largemouth bass and Mandarin fish respectively(P<0.05). No significantly differencewas detected with respected to contents in muscles among eleven trace elements(aluminum, zinc, iron, copper, total arsenic, barium, manganese, lead, chromium, nickel and cadmium)(P>0.05). Flavor amino acids, sweet amino acids,inosine monophosphate(IMP), PUFAs, potassium as well as other flavor substances in muscle of Pikeperch were greater than those in Largemouth bass and Mandarin fish individually(P<0.05).The study imply that Pikeperch represents high-protein and low-fat aquatic productswith merit characteristics of high nutritional value, tender meat, and delicious tastewhich meet people's demand for healthy diet directly.
