Analysis and evaluation of meat content and nutritional components of loach in Taiwan
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摘要: 为对台湾泥鳅的肌肉营养成分进行综合评价,采用国家标准方法测定了台湾泥鳅肌肉中常规营养成分、氨基酸和脂肪酸,常规方法测定了含肉率和肌肉系水力。结果表明:台湾泥鳅的含肉率为63.94%±7.76%,可食用部分72.02%±2.91%。肌肉贮存损失率、冷冻渗出率和蒸煮失重率分别为4.70%±0.41%、11.66%±5.87%和23.10%±5.98%。台湾泥鳅肌肉水分含量77.71%±0.59%、粗蛋白含量17.93%±0.65%、粗脂肪含量3.04%±0.62%、粗灰分含量1.24%±0.33%。台湾泥鳅肌肉中共检测到18种氨基酸,8种必需氨基酸,5种鲜味氨基酸。烘干肌肉中,总氨基酸含量、必需氨基酸含量和鲜味氨基酸含量分别为82.82%±2.58%,33.11%±1.46%和35.28%±0.88%。根据AAS评分,台湾泥鳅第一限制性氨基酸为缬氨酸,第二限制性氨基酸为色氨酸;根据CS评分,第一限制性氨基酸为色氨酸,第二限制性氨基酸为缬氨酸。台湾泥鳅必需氨基酸指数为75.77。台湾泥鳅肌肉中含有23种脂肪酸,其中多不饱和脂肪酸为37.85%±0.64%,EPA+DHA含量5.18%±1.23%。台湾泥鳅是一种营养价值较高、味道鲜美的淡水鱼类,是理想的蛋白质源。Abstract: In order to evaluate the nutritional value of loach in Taiwan, the general nutritional composition, the amino acids and fatty acids composition in muscle of loach in Taiwan were determined using the national standard method, the rate of flesh content and muscle water holding capacity were determined using the usual method.The results were as follows: the rate of flesh content of loach in Taiwan was 63.94% ± 7.76% and the edible part was 72.02% ± 2.91%. Muscle storage loss rate, frozen seepage rate, cooking weightlessness rate were 4.70% ± 0.41%, 11.66% ± 5.87%, 23.10% ± 5.98% respectively.The moisture of muscle, crude protein, crude fat and crude ash were 77.71% ± 0.59%, 17.93% ± 0.65%, 3.04% ± 0.62%, 1.24% ± 0.33%respectively.In the muscle of loach in Taiwan, there were 18 amino acids including eight essential amino acids and five delicious amino acids for human.The total amino acids, total essential amino acids and delicious amino acids were 82.82% ±2.58%, 33.11% ± 1.46%, 35.28% ± 0.88% respectively. According to the amino acid score, the first restrictive amino acid of loach in Taiwan was valine, and the second restrictive amino acid was tryptophan. According to the chemical score, the first restrictive amino acid was tryptophan, and the second restrictive amino acid was valine. The essential amino acid index was75.77. There were 23 fatty acids in the muscles.The content of polyunsaturated fatty acids ( PUFAs) was 37.85% ± 0.64%. The total content of eicosapntemacnioc acid ( EPA) and docosahexaenoic acid ( DHA) was 5.18% ± 1.23%.loach in Taiwan is a good source of protein and delicious taste freshwater fish with high nutrition.
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Keywords:
- loach in Taiwan /
- rate of flesh content /
- amino acids /
- fatty acids /
- nutritional evaluation
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