人工养殖大鲵肌肉和鲵皮营养成分分析及评价
详细信息Analysis and evaluation of nutritional components in meat and skin of farmed Chinese giant salamander (Andrias davidianus)
-
摘要: 通过对人工养殖大鲵肌肉和鲵皮的一般营养成分、氨基酸组成和矿物质元素含量进行分析及评价,旨在为人工养殖大鲵资源的综合开发利用提供科学的理论指导。结果表明:人工养殖大鲵肌肉和鲵皮中蛋白质含量分别高达92.60%(干重)和96.46%(干重);脂肪含量低,分别为6.24%(干重)和4.02%(干重)。鲵肉蛋白质中氨基酸组成全面:共含18种氨基酸,其中6种呈味氨基酸占氨基酸总量的42.77%,8种人体必需氨基酸占氨基酸总量的40.72%,必需氨基酸与非必需氨基酸比值为68.68%,均符合FAO/WHO理想模式,无限制性氨基酸;鲵皮蛋白质中含硫氨基酸含量丰富,第一限制性氨基酸为色氨酸,第二限制性氨基酸为亮氨酸。此外大鲵肌肉和鲵皮中含有丰富的矿物质元素,其中钾含量最高,分别为(1184.96±73.84)mg/100g(干重)和(391.24±87.69)mg/100g(干重);微量元素中,锌和铁含量较高。Abstract: Nutritional components of the meat and skin of farmed Chinese giant salamander (Andrias davidianus) were determined and nutritive quality was evaluated to provide scientific theoretical directions for its further comprehensive exploitation and utilization. The contents of general nutrients, amino acid composition and mineral elements were detected. The results showed high protein content of (92.60±4.24) g/100g (dry weight) and (96.46 ±5.32) g/100g (dry weight) , low fat content with (6.24 ±1.78) g/100g (dry weight) and (4.02 ±0.62) g/100g (dry weight) respectively in the meat and skin of farmed Chinese giant salamander. There was total of 18 different amino acids in the meat, including 6 kinds of delicious amino acids (DAA) and 8 kinds of essential amino acids (EAA) for human body accounted for 42.77% , and 40.72% respectively. The ratio of essential amino acids to non-essential amino acids was 68.68%, in line with the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO ) standard with no limited amino acids. According to amino acid score (AAS) and chemical score (CS) , the first limited amino acid was Tryptophan (Trp) and the second limited amino acid was Leucine (Leu) in the protein of the skin while the skin was rich in sulphur amino acids. In addition, Potassium (K) was the most predominant mineral element found in the meat and skin and the contents were (1184.96±73.84) mg/100g (dry weight) and (391.24±87.69) mg/100g (dry weight) , respectively.In trace elements, the contents of zinc (Zn) and iron (Fe) were much higher.
-
[1] 李时珍.本草纲目[M].北京:中国书店影印出版社, 1988:106. [2] 陈云祥.浅谈大鲵的产业化开发[J].海洋与渔业, 2006 (11) :26-27. [3] CHEN Li-jing, TAO Feng-yong, LU Qing-bin.Advances in research of Chinese giant salamander[J].Journal of Shanghai Fisheries University, 2003 (12) :110-114.
[4] 王海文.我国大鲵研究现状与发展前景的探讨[J].现代渔业信息, 2002, 17 (7) :5-8. [5] 刘孝华.大鲵的生物学特性与人工养殖技术[J].江苏农业科学, 2009 (4) :3. [6] 章克家, 王小明, 吴巍, 等.大鲵保护生物学及其研究进展[J].生物多样性, 2002, 10 (3) :291-297. [7] 罗庆华.中国大鲵营养成分研究进展及食品开发探讨[J].食品科学, 2010, 31 (19) :390-393. [8] 侯进慧, 朱必才, 童玉玮, 等.中国大鲵研究进展[J].四川动物, 2004, 23 (3) :262-265. [9] 杨玉凤.大鲵的药用价值及人工养殖[J].四川农业科技, 2003 (9) :29. [10] 高士贤, 戴定远, 范勤德.常见药用动物[M].上海:上海科学技术出版社, 1984:140-141. [11] ZYGMUNT U, JOANNA S, MARIA A.Protein quality and amino acid profiles of fish products available in Poland[J].Food Chemistry, 2009, 112:139-145.
[12] OO OLUWANIYI, OO DOSUMU, GV AWOLOLA.Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria[J].Food Chemistry, 2010, 123:1000-1006.
[13] FAO/WHO.Protein quality evaluation[R].USA:1989-12-4.
[14] Pellett P L, Yong V R.Nutritional evaluation of protein foods[M].Tokya:The United National University Publishing Company, 1980.
[15] 李莉, 王锡昌, 刘源.中国养殖大鲵的食用、药用价值及其开发利用研究进展[J].食品工业科技, 2012, 33 (9) :454-458. [16] Food and a culture organization of the united nations.Word and Health Organization, energy and protein equirement[R].Gneve:WHO, 1973:62-64.
[17] Kabirov K K, Kapetanovic I M, Lyubimov A V.Direct determination of selenium in rat blood plasma by zeeman atomic absorption spectrometry[J].Chem Biol Interact, 2008, 171:152-158.
[18] 周才琼, 周玉林.食品营养学[M].北京:中国计量出版社, 2006:66-67. [19] 中国营养学会.中国居民膳食营养素参考摄入量[M].北京:中国轻工业出版社, 2001:129-258.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
