淡水渔业
淡水漁業
담수어업
FRESHWATER FISHERIES
2014年
4期
77-82,95
,共7页
吉富罗非鱼( GIFT Oreochromis niloticus)%盐度%氨基酸%脂肪酸
吉富囉非魚( GIFT Oreochromis niloticus)%鹽度%氨基痠%脂肪痠
길부라비어( GIFT Oreochromis niloticus)%염도%안기산%지방산
GIFT Oreochromis niloticus%salinity%amino acids%fatty acids
为了解改变水体盐度对吉富罗非鱼（ GIFT Oreochromis niloticus）肌肉营养价值和呈味的影响，以生长于淡水中的吉富罗非鱼为研究对象，逐步增加水体盐度，检测盐度分别达到18和36后鱼体肌肉中氨基酸和脂肪酸的变化。结果显示：盐度改变能明显影响罗非鱼肌肉内氨基酸、游离氨基酸及脂肪酸的含量，氨基酸总量、必需氨基酸及鲜味氨基酸含量均与盐度呈正相关关系。盐度调整完成后的第2 d，盐度为18和36的处理组鱼肉中氨基酸总量（TAA）分别为18.66％和19.54％，必需氨基酸指数（EAAI）分别为90.85和93.45，明显高于对照组（ TAA为17.62％， EAAI为87.72），鲜味氨基酸含量也表现出相似的变化趋势；盐度调整完成后的第3 d，盐度18的处理组鱼肉中游离氨基酸总量（ TFAA）达到最大值，而盐度为36的处理组在第2 d即已达到最高，分别为对照组（ TFAA为0.085％）的2.52倍和4.06倍；盐度增加还可以提高罗非鱼肌肉中饱和脂肪酸（ SFA）、单不饱和脂肪酸（ MUFA）及多不饱和脂肪酸（ PUFA）的含量，增大PUFA/SFA比值，提高罗非鱼脂肪酸的营养价值。
為瞭解改變水體鹽度對吉富囉非魚（ GIFT Oreochromis niloticus）肌肉營養價值和呈味的影響，以生長于淡水中的吉富囉非魚為研究對象，逐步增加水體鹽度，檢測鹽度分彆達到18和36後魚體肌肉中氨基痠和脂肪痠的變化。結果顯示：鹽度改變能明顯影響囉非魚肌肉內氨基痠、遊離氨基痠及脂肪痠的含量，氨基痠總量、必需氨基痠及鮮味氨基痠含量均與鹽度呈正相關關繫。鹽度調整完成後的第2 d，鹽度為18和36的處理組魚肉中氨基痠總量（TAA）分彆為18.66％和19.54％，必需氨基痠指數（EAAI）分彆為90.85和93.45，明顯高于對照組（ TAA為17.62％， EAAI為87.72），鮮味氨基痠含量也錶現齣相似的變化趨勢；鹽度調整完成後的第3 d，鹽度18的處理組魚肉中遊離氨基痠總量（ TFAA）達到最大值，而鹽度為36的處理組在第2 d即已達到最高，分彆為對照組（ TFAA為0.085％）的2.52倍和4.06倍；鹽度增加還可以提高囉非魚肌肉中飽和脂肪痠（ SFA）、單不飽和脂肪痠（ MUFA）及多不飽和脂肪痠（ PUFA）的含量，增大PUFA/SFA比值，提高囉非魚脂肪痠的營養價值。
위료해개변수체염도대길부라비어（ GIFT Oreochromis niloticus）기육영양개치화정미적영향，이생장우담수중적길부라비어위연구대상，축보증가수체염도，검측염도분별체도18화36후어체기육중안기산화지방산적변화。결과현시：염도개변능명현영향라비어기육내안기산、유리안기산급지방산적함량，안기산총량、필수안기산급선미안기산함량균여염도정정상관관계。염도조정완성후적제2 d，염도위18화36적처리조어육중안기산총량（TAA）분별위18.66％화19.54％，필수안기산지수（EAAI）분별위90.85화93.45，명현고우대조조（ TAA위17.62％， EAAI위87.72），선미안기산함량야표현출상사적변화추세；염도조정완성후적제3 d，염도18적처리조어육중유리안기산총량（ TFAA）체도최대치，이염도위36적처리조재제2 d즉이체도최고，분별위대조조（ TFAA위0.085％）적2.52배화4.06배；염도증가환가이제고라비어기육중포화지방산（ SFA）、단불포화지방산（ MUFA）급다불포화지방산（ PUFA）적함량，증대PUFA/SFA비치，제고라비어지방산적영양개치。
To learn the impact of salinity changes on muscle nutritional value and flavor of GIFT Oreochromis niloticus, a-mino acids and fatty acids in fish muscle were tested when salinity reached 18 and 36 respectively.Results showed that sa-linity changes can significantly affect the contents of amino acid , free amino acids and fatty acids in tilapia muscle .Con-tents of total amino acids , essential amino acids and tasty amino acids content were positively correlated with salinity .On the 2nd day after salinity conversion, total content of amino acid in 18 and 36 salinity treatment groups (18.66% and 19.54%respectively), the essential amino acid index (EAAI) (90.85 and 93.45 respectively) were significantly higher than those in freshwater group ( total content of amino acid being 17.62%, EAAI being 87.72 ) .Content of umami amino acid increased with the increasing of salinity .On the 2nd after salinity conversion, the content of free amino acid (TFAA) of 18 salinity treatment group was up to the maximum , and the content of 36 group rose to the maximum on the 3rd day, they were 2.52 and 4.06 times as much as that in freshwater group (0.085%).Then their tastes were improved obvious-ly.Salinity increasing could also improve contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acid (PUFA)in tilapia muscle, and increase PUFA/SFA value.Then the nutritional value of fat-ty acids in tilapias was improved .
