| 摘要: |
| 为研究鲣鱼在热处理过程中背部肌肉营养成分变化情况，测定鲣鱼背部肌肉的水分、灰分、蛋白质、氨基酸、脂肪、脂肪酸及矿物质元素等指标的含量，并对其进行了氨基酸评分。结果表明：蒸煮前后的鲣鱼背部肌肉蛋白质含量分别为24.56%、20.42%，脂肪含量分别为1.03%、2.37%，灰分含量分别为1.97%、0.74%，水分比重均达60%以上。生鲣鱼肌肉的必需氨基酸总量高达499.9mg/g，熟鲣鱼肌肉的必需氨基酸总量达到412.4mg/g，均不含限制性氨基酸，熟鲣鱼肌肉的必需氨基酸含量低于鸡蛋蛋白质的必需氨基酸模式，但高于FAO/WHO推荐的学龄前儿童体内的必需基酸模式；而生鲣鱼肌肉的必需氨基酸含量均超过了两个参考必需氨基酸需要量模式；生鲣鱼背部肌肉的DHA和EPA含量为29.9%，熟鲣鱼肌肉的含量更高，为32.3%；生、熟鲣鱼肌肉K元素含量最高，也含有丰富的微量元素，如Fe、Cu、Zn、Se等。因此，热处理前后的鲣鱼背部肌肉均为高蛋白、低脂肪、矿物质丰富，味道鲜美的理想食品。 |
| 关键词: 鲣鱼 营养成分评价 氨基酸评价 脂肪酸 矿物质元素 |
| DOI：10.11693/hyhz20160500116 |
| 分类号: |
| 基金项目:浙江省科技计划项目，2016C32080号；舟山市科技计划项目，2014C41002号，2016C41003号。 |
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| THE NUTRINENT CONTENT AND EVALUATION OF SKIPJACK'S BACK MUSCLE BEFORE AND AFTER POACHED |
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LI Hai-Bo1, YANG Xue2, BAI Dong2, WANG Huan2, GUAN Li-Ping2, XIE Chao2
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1.Zhejiang International Maritime College, Zhoushan 316021, China;2.College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China
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| Abstract: |
| In order to study the nutritional value of the back muscles of skipjack before and after poached. According to the object of study——back muscle of skipjack before and after poached, the content of skipjack back muscles moisture, protein, fat, ash, amino acids, fatty acids and mineral elements were determined. And the amino acids of skipjack were scored. The result of our study shows:protein contents in skipjacks before and after poached are 24.56% and 20.42% respectively, the fat contents are 1.03% and 2.37%, the ashes contents are 1.97% and 0.74%, and moisture contents are both more than 60%. Total of students bonitos' essential amino acid is up to 499.9mg/g, and that of poached skipjack is 412.4mg/g. They both have no limited amino acid. The essential amino acid content in cooked skipjack muscle is lower than that for egg protein, while it's higher than amino acid that preschool children need in WHO's suggestion items. However, the student bonitos' essential amino acid content is more than both of which is needed for egg protein and prescool children. What's more, the total contents of DNA and EPA in student bonito back muscle is 29.9%, and that in poached skipjack is upper to 32.3%. Both of student bonito and poached skipjack back muscle have high K element content and abundant trace elements, such as Fe, Cu, Zn, Se and so on. As a consequence, skipjacks whether poached or not both have abundant protein and mineral substance, and have low fat. They are both delicious ideal food. |
| Key words: skipjack evaluation of nutrient content evaluation of amino acid aliphatic acid mineral substance |
