CAJ | 학술논문

为开发和利用金鳟（Oncorhynchusmykiss）鱼卵，采用生化方法对养殖金鳟的鱼卵进行加工，并对鱼子酱营养成分进行测定。结果表明：食盐浓度为2．5％进行盐渍3．17 min的鱼子酱品质最好，其卵粒饱满，无破粒，卵径5．3 mm，味道略咸，有鲜、腥香味，颗粒松散成团状且附着有粘液；金鳟鱼子酱营养成分中水分平均含量为64．63％，粗蛋白平均含量为25．54％，粗脂肪平均含量为8．32％，粗灰分平均含量为1．21％。鱼子酱中含有18种常见的氨基酸，总量为66．41％；∑EAA/∑TAA 为43．12％，∑EAA/∑NEAA为75．98％，∑DAA/∑TAA为31．09％，且鲜味氨基酸中以谷氨酸含量最高，为7．59％。鱼子酱中含有24种脂肪酸，其中单不饱和脂肪占23．32％，多不饱和脂肪酸占60．20％，EPA＋DHA 的总含量为17．80％。鱼子酱中矿物质含量也比较丰富，其中，Na 含量最高，Mn 含量最低，分别为18000 mg/kg 和1．79 mg/kg。
위개발화이용금준（Oncorhynchusmykiss）어란，채용생화방법대양식금준적어란진행가공，병대어자장영양성분진행측정。결과표명：식염농도위2．5％진행염지3．17 min적어자장품질최호，기란립포만，무파립，란경5．3 mm，미도략함，유선、성향미，과립송산성단상차부착유점액；금준어자장영양성분중수분평균함량위64．63％，조단백평균함량위25．54％，조지방평균함량위8．32％，조회분평균함량위1．21％。어자장중함유18충상견적안기산，총량위66．41％；∑EAA/∑TAA 위43．12％，∑EAA/∑NEAA위75．98％，∑DAA/∑TAA위31．09％，차선미안기산중이곡안산함량최고，위7．59％。어자장중함유24충지방산，기중단불포화지방점23．32％，다불포화지방산점60．20％，EPA＋DHA 적총함량위17．80％。어자장중광물질함량야비교봉부，기중，Na 함량최고，Mn 함량최저，분별위18000 mg/kg 화1．79 mg/kg。
The nutritional components of O.mykiss spawn processed by the biochemistry method were determined to develop and utilize O.mykiss spawn.The quality of O.mykiss spawn salted with 2 .5% salt concentration is the best and O.mykiss caviar is of full spawn with 5 .3 mm diameter and without broken spawn,slightly salty with delicious and seafood smell and soft balls formed from loose particles with mucus.The average moisture,crude protein,crude fat and crude ash content of O.mykiss caviar is 64. 63%,25.54%,8.32% and 1.21% respectively.The total amino acid,∑EAA/∑TAA,∑EAA/∑NEAA,∑DAA/∑TAA and glutamic acid content of O.mykiss caviar is 66.41%,43.12%,75.98%, 31.09%and 7.59% (the highest)separately.There are 24 fatty acids in O.mykiss caviar,and its monounsaturated fatty acid,polyunsaturated fatty acid and total EPA+DHA content is 23.32%,60.20%and 17.80% respectively.The Na and Mn content of O.mykiss caviar with rich mineral substances is 18 000 mg/kg(the highest)and 1.79 mg/kg (the lowest)separately.