不同体质量源革胡子鲶鱼肉的营养品质评价及差异性分析

doi:10.19640/j.cnki.jtau.2022.02.009

天津农学院学报 ›› 2022, Vol. 29 ›› Issue (2): 41-47.doi: 10.19640/j.cnki.jtau.2022.02.009

不同体质量源革胡子鲶鱼肉的营养品质评价及差异性分析

杨淇越^1a, 鲍佳彤^1a, 宁云霞^1a, 马俪珍^1a,2,3, 梁丽雅^{1b,2,3,通信作者}

1.天津农学院 a.食品科学与生物工程学院,b.农学与资源环境学院,天津 300392;
2.天津市水产品加工及质量安全校企协同创新重点实验室,天津 300392;
3.国家大宗淡水鱼加工技术研发分中心,天津 300392

收稿日期:2020-10-20 出版日期:2022-06-30 发布日期:2022-07-05
通讯作者: 梁丽雅（1971—）,女,教授,博士,主要研究方向为农产品加工及贮藏等。E-mail：liangliya@126.com。
作者简介:杨淇越（1994—）,女,硕士在读,研究方向为水产品加工。E-mail：501668444@qq.com。
基金资助:
天津市水产品加工及质量安全校企协同创新实验室建设项目（17PTSYJC00140）; 天津市淡水养殖产业技术体系创新团队—水产品加工岗位（ITTFRS2021000-012）

Difference analysis and nutritional quality evaluation of meat stemming from Clarias gariepinus of different body weights

Yang Qiyue^1a, Bao Jiatong^1a, Ning Yunxia^1a, Ma Lizhen^1a,2,3, Liang Liya^{1b,2,3,Corresponding Author}

1. Tianjin Agricultural University, a. College of Food Science and Bioengineering, b. College of Agronomy and Resource Environment, Tianjin 300392, China;
2. Tianjin Key Laboratory of Aquatic Products Processing and Quality Safety School Enterprise Synergy Innovation, Tianjin 300392, China;
3. National R & D Branch Center for Conventional Freshwater Fish Processing, Tianjin 300392, China

Received:2020-10-20 Online:2022-06-30 Published:2022-07-05

摘要/Abstract

摘要： 以不同体质量〔0.5~0.7 kg（CS）、1.25~1.75 kg（CM）、2.25~2.50 kg（CL）〕革胡子鲶鱼为研究对象,对出肉率和基本营养指标进行测定,并进行营养学评价,系统分析体质量不同对鱼肉营养品质的影响。结果表明：CL出肉率高于CM和CS,CM蛋白质含量显著高于CS和CL,CL脂肪含量显著高于CS和CM;脂肪酸含量由高到低依次为CL>CS>CM,CS、CM和CL中分别检出12、12和15种脂肪酸,CL中含3种单不饱和脂肪酸和7种多不饱和脂肪酸,CS和CM中含2种单不饱和脂肪酸和5种多不饱和脂肪酸;共检出 18 种氨基酸,CS、CM及CL氨基酸总量及每种氨基酸含量大小顺序均为CM>CS>CL,第一限制性氨基酸均为色氨酸,三者必需氨基酸指数分别为81.18,77.00和84.90;不同体质量源革胡子鲶鱼肉的营养品质具有差异性。综合评价,1.25~1.75 kg革胡子鲶鱼肉的品质较好。

关键词: 体质量, 革胡子鲶鱼肉, 营养品质, 差异性

Abstract: Clarias gariepinus of different body weights〔0.5-0.7 kg（CS）, 1.25-1.75 kg（CM）, 2.25-2.50 kg（CL）〕were selected as research object, and were recorded as CS, CM and CL, respectively. The meat yield and basic nutritional indexes were measured to analyze the effect on nutrition and quality of fish of different body weights systematically, and nutritional evaluation was carried out. The results showed that the meat yield of CL was higher than that of CM and CS. The crude protein content of CM was higher than that of CS and CL significantly. And the content of crude fat was higher than that of CS and CM significantly. The order of fatty acid content from high to low was CL>CS>CM; About 12, 12 and 15 fatty acids were detected in CS, CM and CL respectively, 3 monounsaturated fatty acids and 7 polyunsaturated fatty acids were detected in CL, and 2 monounsaturated fatty acids and 5 polyunsaturated fatty acids were detected in CS and CM. About 18 amino acids were detected, and the order of total amino acids and each amino acid content were both CM>CS>CL. Amino acid score and chemical score both showed that the first limiting amino acid in NFSC was tryptophan. The essential amino acid index were 81.18, 77.00 and 84.90 respectively. There were differences in the nutrient quality of CG meat with different weights. Comprehensive evaluation shows that the quality of 1.25-1.75 kg CG meat is the better.

Key words: body weight, meat of Clarias gariepinus, nutritional quality, difference

中图分类号:

TS254.4

杨淇越, 鲍佳彤, 宁云霞, 马俪珍, 梁丽雅. 不同体质量源革胡子鲶鱼肉的营养品质评价及差异性分析[J]. 天津农学院学报, 2022, 29(2): 41-47.

Yang Qiyue, Bao Jiatong, Ning Yunxia, Ma Lizhen, Liang Liya. Difference analysis and nutritional quality evaluation of meat stemming from Clarias gariepinus of different body weights[J]. Journal of Tianjin Agricultural University, 2022, 29(2): 41-47.

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不同体质量源革胡子鲶鱼肉的营养品质评价及差异性分析

Difference analysis and nutritional quality evaluation of meat stemming from Clarias gariepinus of different body weights

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