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

Journal of Tianjin Agricultural University ›› 2022, Vol. 29 ›› Issue (2): 41-47.doi: 10.19640/j.cnki.jtau.2022.02.009

• Researches and Scientific Notes • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS254.4

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

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