淡水渔业
淡水漁業
담수어업
FRESHWATER FISHERIES
2014年
3期
85-89
,共5页
尹邦一%代应贵%董坡
尹邦一%代應貴%董坡
윤방일%대응귀%동파
长脂拟鲿( Pseudobagrus adiposalis)%含肉率%蛋白质%氨基酸%营养评价
長脂擬鲿( Pseudobagrus adiposalis)%含肉率%蛋白質%氨基痠%營養評價
장지의상( Pseudobagrus adiposalis)%함육솔%단백질%안기산%영양평개
Pseudobagrus adiposalis%flesh rate%protein%amino acid%nutritional evaluation
采用常规方法测定了长脂拟鲿（ Pseudobagrus adiposalis）的含肉率及肌肉营养成分，并对其肉质营养进行了分析和评价。结果表明：长脂拟鲿平均含肉率为53.99％。肌肉鲜样中蛋白质含量较高，达18.58％；脂肪含量较低，为0.62％。肌肉干样中17种氨基酸（色氨酸未测定）的含量为85.81％。其中必需氨基酸含量为39.41％，占氨基酸总量的45.96％，并以亮氨酸、赖氨酸含量最高。必需氮基酸指数较高，达75.23。4种鲜味氨基酸含量高达33.92％，并占氨基酸总量的39.52％。第一限制氨基酸为苯丙氨酸＋酪氨酸，第二限制氨基酸为甲硫氨酸＋半胱氨酸和缬氨酸。
採用常規方法測定瞭長脂擬鲿（ Pseudobagrus adiposalis）的含肉率及肌肉營養成分，併對其肉質營養進行瞭分析和評價。結果錶明：長脂擬鲿平均含肉率為53.99％。肌肉鮮樣中蛋白質含量較高，達18.58％；脂肪含量較低，為0.62％。肌肉榦樣中17種氨基痠（色氨痠未測定）的含量為85.81％。其中必需氨基痠含量為39.41％，佔氨基痠總量的45.96％，併以亮氨痠、賴氨痠含量最高。必需氮基痠指數較高，達75.23。4種鮮味氨基痠含量高達33.92％，併佔氨基痠總量的39.52％。第一限製氨基痠為苯丙氨痠＋酪氨痠，第二限製氨基痠為甲硫氨痠＋半胱氨痠和纈氨痠。
채용상규방법측정료장지의상（ Pseudobagrus adiposalis）적함육솔급기육영양성분，병대기육질영양진행료분석화평개。결과표명：장지의상평균함육솔위53.99％。기육선양중단백질함량교고，체18.58％；지방함량교저，위0.62％。기육간양중17충안기산（색안산미측정）적함량위85.81％。기중필수안기산함량위39.41％，점안기산총량적45.96％，병이량안산、뢰안산함량최고。필수담기산지수교고，체75.23。4충선미안기산함량고체33.92％，병점안기산총량적39.52％。제일한제안기산위분병안산＋락안산，제이한제안기산위갑류안산＋반광안산화힐안산。
The flesh rate and nutritional components of muscle in Pseudobagrus adiposalis were determined and evaluated by the routine methods.The results showed that the flesh ratio of P.adiposalis averaged 53.99%.The contents of protein and lipid were 18.58%and 0.62%respectively in the fresh muscle of the species.A total of 17 common amino acids ( ex-cept for tryptophan ) were determined , and the total content of the 17 amino acids was 85.81%in the dry muscle.The total content of 9 essential amino acids was 39.41%and made up 45.96%of that of the 17 amino acids.And leucine and lysine had much higher contents than the other essential amino acids.The essential amino acid index ( EAAI) was 75.23.The total content of 4 delicious amino acids was 33.92%and accounted for 39.52%of that of the 17 amino acids in the species.The first limited amino acid of the species was phenylalanine +tyrosine and the second one was methionine +cysteine and valine.
