养殖海鲡肌肉的生化组成

对海鲡肌肉的营养成分含量及氨基酸、脂肪酸、无机质组成进行了研究，结果表明，海鲡的蛋白质和脂肪含量分别为21．5％和5．5％，必需氨基酸和鲜味氨基酸分别占氨基酸总量的40．9％和37．8％，不饱和脂肪酸占脂肪酸总量的65．2％，其中C20：5和C22：6的含量分别为4．5％和12．0％，3．4kg阶段的养殖海鲡肌肉的必需氨基酸和呈味氨基酸的比率最高。     

长江刀鲚营养成分分析与品质评价

分析长江刀鲚肌肉的一般营养成分、水解氨基酸、游离氨基酸、脂肪酸组成及11种矿物质含量,并对其营养价值进行评价。结果显示:1)长江刀鲚肌肉的蛋白质、脂肪、水分、灰分含量(质量分数,下同)分别为16.97%、6.42%、73.64%、1.25%;2)肌肉水解氨基酸含量为13.73%,必需氨基酸组成基本符合WTO评分标准;3)在肌肉检出18种游离氨基酸中以活性氨基酸(γ-氨基丁酸)为主,占总量的63.50%,其中呈味氨基酸占蛋白氨基酸的35.20%,是长江刀鲚具有特殊鲜味的原因之一;4)共检出13种脂肪酸,包括5种饱和8种不饱和脂肪酸,其中不饱和脂肪酸含量高达67.16%,以油酸比例最高,为53.61%;5)微量元素组成比例与一般淡水鱼类不同,5种常量元素和6种微量元素中,锌铜比分别为19,锌铁比1.1。     

龙虎斑鱼肌肉营养成分分析

对龙虎斑鱼的肌肉进行营养成分分析和肉质评价,结果表明,龙虎斑鱼新鲜肌肉中粗脂肪质量分数4.18%,粗蛋白质量分数17.05%,粗灰分质量分数1.24%,水分质量分数80.19%.肌肉蛋白质中共检测出氨基酸种类有17 种,占新鲜肌肉样品的质量分数为17.88%;7 种必需氨基酸（EAA）占新鲜肌肉样品的质量分数为7.79%,占氨基酸总量的43.57%;4 种鲜味氨基酸（DAA）占新鲜肌肉样品的质量分数为6.17%,占氨基酸总量的34.51%;必需氨基酸指数（EAAI）为101.35,其氨基酸组成比例符合FAO/WHO 标准.新鲜肌肉中共检测出脂肪酸种类有14 种.其中7 种饱和脂肪酸（SFA）占总脂肪酸的质量分数为47.29%;4 种单不饱和脂肪酸（MUFA）占总脂肪酸的质量分数为18.86%;3 种多不饱和脂肪酸（PUFA）占总脂肪酸的质量分数为33.86%,DHA 质量分数占脂肪酸总量的30.24%.龙虎斑鱼营养价值较高,海鲜味浓郁.     

野生和养殖大麻哈鱼肌肉营养成分与品质评价

【目的】比较野生和养殖大麻哈鱼(Oncorhynchus keta)肌肉的营养成分,并评价其营养品质。【方法】采集黑龙江干流抚远段野生大麻哈鱼及3龄养殖大麻哈鱼肌肉,测定二者的基础营养成分、氨基酸、脂肪酸、矿物质等成分,分析其营养品质。【结果】野生大麻哈鱼肌肉(湿基)中水分含量较高,养殖大麻哈鱼肌肉中粗脂肪含量较高。野生和养殖大麻哈鱼肌肉中均含有18种氨基酸,其中8种必需氨基酸(EAA)总量质量分数分别是33.07%和19.62%(干基),占氨基酸总量的39.83和39.01%,符合FAO/WHO推荐的理想蛋白质标准。根据AAS和CS值,野生和养殖大麻哈鱼肌肉中第一限制性氨基酸分别为色氨酸和苏氨酸,必需氨基酸指数(EAAI)分别为61.31和40.82。野生和养殖大麻哈鱼肌肉中含有丰富不饱和脂肪酸,不饱和脂肪酸与饱和脂肪酸的比值分别为2.48和3.47。大麻哈鱼肌肉中含有多种人体所需的矿物质元素。【结论】野生大麻哈鱼肌肉具有高蛋白、低脂肪、脂肪质量较高的特点。养殖大麻哈鱼肌肉脂肪含量较高,氨基酸组成则低于野生大麻哈鱼。     

金枪鱼鱼卵营养成分分析及营养评价

【目的】系统分析和评价金枪鱼鱼卵营养成分。【方法】利用气相色谱、氨基酸分析仪和电感耦合等离子体质谱(ICP-MS)法测定金枪鱼鱼卵脂肪酸、氨基酸和矿物质元素组成。【结果与结论】金枪鱼鱼卵水分质量分数为(68.76±0.35)%,粗蛋白质量分数为(21.00±0.06)%,粗脂肪质量分数为(7.10±0.12)%,粗灰分质量分数为(1.60±0.08)%。电感耦合等离子体质谱(ICP-MS)测得鱼卵中含有丰富的Mg、Ca、K、Na、Fe等金属元素。鱼卵中含有17种氨基酸,其中谷氨酸(Glu)含量最高,天冬氨酸(Asp)次之。鱼卵中含有7种必需氨基酸(色氨酸被水解),占氨基酸总量的40.17%;8种非必需氨基酸,占氨基酸总量的49.92%;必需氨基酸/非必需氨基酸为80.47%,必需氨基酸构成比例符合FAO/WHO关于理想蛋白源的标准。另外,鱼卵中有10种不饱和脂肪酸和5种饱和脂肪酸,分别占总脂肪酸含量的44.44%和51.56%。其中棕榈酸(C16:0)、硬脂酸(C18:0)和二十二碳六烯酸(DHA)为主要脂肪酸,三者之和占总脂肪酸含量的70.90%。鱼卵中磷脂含量丰富且不饱和脂肪酸种类多,可作为优质的脂肪酸来源。     

野生细鳞鯻(Therapon jarbua)肌肉主要营养成分分析及评价

采用国家标准生化测定法对细鳞鯻(Therapon jarbua)肌肉营养成分进行测定,并对其营养价值作出评价。结果显示,细鳞鯻肌肉(鲜样)中水分、粗蛋白、粗脂肪和粗灰分的质量分数分别为76.69%、19.36%、4.34%和1.38%。肌肉中共检测到18种氨基酸,其水解氨基酸总量(AA)占鲜样的质量分数为18.66%,其中谷氨酸质量分数最高,占鲜样的2.98%;色氨酸质量分数最低,占鲜样的0.10%;必需氨基酸(EAA)占鲜样的质量分数为7.63%,占氨基酸总量的质量分数为40.88%,占非必需氨基酸(NEAA)总量的质量分数为80.83%;鲜味氨基酸(DAA)占鲜样的质量分数为7.20%,占总氨基酸的质量分数为38.60%。肌肉中必需氨基酸的氨基酸评分(AAS)平均值为0.97,化学评分CS平均值为0.70,必需氨基酸指数(EAAI)为66.87。第一限制性氨基酸为色氨酸(Trp),第二限制性氨基酸为缬氨酸(Val),必需氨基酸的质量分数接近FAO/WHO推荐模式。细鳞鯻肌肉中共检测到15中脂肪酸,其中饱和脂肪酸(SF A)6种,占干样的质量分数为39.68%;单不饱和脂肪酸(MUFA)4种,占干样的质量分数为23.56%;多不饱和脂肪酸(PUFA)5种,占干样的质量分数为35.72%;DHA与EPA总量占干样的质量分数为达到32.49%。细鳞鯻属营养价值较高、海鲜味较浓郁的优质鱼类。     

铜藻的营养成分分析与营养学评价

测定并分析铜藻中营养成分组成与含量。结果表明:铜藻粗蛋白质量分数为8.3%,粗脂肪质量分数为8.80%,碳水化合物质量分数为52.31%,灰分质量分数为30.68%;铜藻中测出17种氨基酸(色氨酸未测),其中人体必需氨基酸7种(占氨基酸总量的26.94%),必需氨基酸组成基本符合FAO/WHO标准;主要限制氨基酸为异亮氨酸、亮氨酸、赖氨酸;鲜味氨基酸占氨基酸总量的40.78%;脂肪酸中多不饱和脂肪酸含量为32.34%,其中ARA和EPA的含量分别为12.27%和6.42%。铜藻具较高食用价值与保健作用。     

珍珠龙胆石斑鱼肌肉营养成分与挥发性风味成分的分析与评价

【目的】分析珍珠龙胆石斑鱼背、腹部肌肉的营养成分与挥发性风味成分。【方法】采用顶空固相微萃取与气相色谱-质谱联用技术检测鱼肉挥发性风味物质,用常规分析法检测鱼肉氨基酸及脂肪酸组成。【结果】珍珠龙胆石斑鱼含肉率达到71.03%±3.88%,鱼鳞与皮质量分数高达9.60%±1.67%。背、腹部肌肉的蛋白质质量分数(干基)分别为85.19%和77.47%,脂肪质量分数分别为6.44%和12.00%,必需氨基酸占总氨基酸质量分数均为0.45;背、腹部肌肉第一限制性氨基酸均为缬氨酸,氨基酸评分(AAS)分别为86和81,氨基酸指数分别为80.06和72.61,均为赖氨酸含量最高,氨基酸评分(AAS)分别为156和140;背部肌肉中5种鲜味氨基酸总量(7.26%)较腹部(7.09%)略高,不饱和脂肪酸分别占肌肉脂肪酸总量的60.11%和45.54%,EPA+DHA的含量是腹部肌肉的11.5倍,质量分数达20.42%,ω-3/ω-6 PUFA为9.56;背、腹部肌肉分别检出挥发性风味物质50与52种,腹部肌肉中醇类物质含量最高,质量分数达60.25%,其不饱和醇类与醛类对其肌肉的总体风味起重要贡献。【结论】珍珠龙胆石斑鱼是一种高蛋白、低脂肪、富含赖氨酸、精氨酸、EPA和DHA的优质海产经济鱼种,其背部肌肉蛋白质营养价值高于腹部,是优质的ω-3不饱和脂肪酸的食物来源;背、腹部肌肉挥发性风味物质含量丰富,腹部肌肉的鲜味优于背部肌肉。     

乌苏里白鲑肌肉营养成分与品质评价

【目的】测定乌苏里白鲑(Coregonusussuriensis)肌肉的营养成分,评价其营养品质。【方法】2016年11月2日于黑龙江干流抚远段采集乌苏里白鲑样品,用常规方法测定水分、粗蛋白、粗脂肪、灰分、氨基酸、脂肪酸和矿物质等成分,并分析其营养品质。【结果】乌苏里白鲑肌肉(鲜样)中水分、粗蛋白、粗脂肪和粗灰分的含量分别为76.96%±2.29%、20.44%±1.48%、1.28%±0.23%和1.19%±0.12%。肌肉中含有18种氨基酸,其中8种必需氨基酸(EAA)鲜样中质量分数是7.12%±0.58%,占氨基酸总量的37.39%,符合FAO/WHO推荐的理想蛋白质标准。根据AAS值乌苏里白鲑肌肉中第1限制性氨基酸为苏氨酸,第2限制性氨基酸为色氨酸,必需氨基酸指数(EAAI)为60.36。乌苏里白鲑肌肉中含有丰富的不饱和脂肪酸,脂肪酸中EPA、DHA含量分别为6.31%、13.86%,明显高于其他几种经济鱼类。肌肉中富含K、Na、P、Mg等多种人体所需的矿物质元素。【结论】乌苏里白鲑肌肉是一种高蛋白、低脂肪、脂肪质量较高健康食品。     

野生多鳞鱚(Sillago sihama)肌肉营养成分分析及品质评价

采用国家标准生化测定法对野生多鳞鱚(Sillago sihama)肌肉营养成分进行测定,并对其营养价值做出评价。结果表明,野生多鳞鱚肌肉(鲜样)中水分、粗蛋白、粗脂肪和粗灰分质量分数为77.91%、19.80%、0.51%和1.49%。多鳞鱚肌肉中检测到18种氨基酸,占干样质量分数83.79%,其中8种必需氨基酸(EAA)占干样质量分数34.33%,占氨基酸总量的40.98%,4种鲜味氨基酸占干样质量分数为32.94%,其必需氨基酸的构成比例符合FAO/WHO的标准。多鳞鱚的第一限制性氨基酸为色氨酸(Trp),第二限制性氨基酸为含蛋氨酸和胱氨酸(Met+Cys),必需氨基酸指数(EAAI)为69.90。野生多鳞鱚中检测12种脂肪酸,不饱和脂肪酸3种,占干样质量分数为28.39%;单不饱和脂肪酸4种,占干样质量分数为15.51%;多不饱和脂肪酸5种,占干样质量分数为23.42%;EPA+DHA占干样质量分数为17.45%。多鳞鱚是一种营养价值较高、海鲜味较浓郁的优质鱼类。     

Comparative study of the nutritional composition and toxic elements of farmed and wild Chanodichthys mongolicus

Information of the difference in quality between farmed and wild fish is central to better ensuring fish products produced in aquaculture meet regulatory and consumer requirements.Proximate composition,amino acid and fatty acid profiles,and toxic elements contents of farmed and wild Chanodichthys mongolicus were established and compared.Significantly higher crude protein content while lower moisture content in farmed fish compared to wild fish were observed(P0.05).The percentages of total amino acids(TAA),total essential amino acids(TEAA),total non-essential amino acids(TNEAA)and total delicious amino acids(TDAA) in farmed fish were all significantly higher than those in the wild equivalent(PO.05).Compared to the FAO/WHO recommended reference values,the ratios of TEAA/TAA(39.84%-40.33%) were comparable to 40%and TEAA/TNEAA(66.22%-67.60%) were above 60%.Fatty acid profiles in both fanned and wild C.mongolicus were dominated by monounsaturated fatty acid(MUFA),with farmed fish contained much more MUFA content compared to wild counterpart(P0.05).Notably,wild fish exhibited significantly higher levels of total polyunsaturated fatty acid(PUFA) including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA) than farmed fish(P0.05).The EPA(C_(20:5n3))and linoleic acid(C_(18:2n6)) were the predominant PUFA in wild and fanned C.mongolicus,respectively.Moreover,farmed fish displayed an overall lower toxic element levels(As,Cd,Pb and Hg) in comparison with wild fish,and both were far lower than the established limit standard.In conclusion,our results suggest that the nutritional quality of farmed C.mongolicus was inferior to their wild counterpart with respect to fatty acids nutrition,and therefore further studies should focus on the improving C.mongolicus diet in order to enhance the overall nutritional composition.     

Comparison of Nutritional Quality in Fish Maw Product of Croaker Protonibea diacanthus and Perch Lates niloticus

Fish maw(the dried swimbladders of fish) is ranked in the list of the four sea treasures in Chinese cuisine. Fish maw is mainly produced from croaker, which is the most highly priced. However, some of the fish maw being sold as croaker maw are in fact not from croaker, but from the Nile perch Lates niloticus. The present work determined and compared the proximate composition, amino acid and fatty acid composition of croaker Protonibea diacanthus maw and perch L. niloticus maw. The results indicated that both maws were high protein sources and low in fat content. The dominant amino acids in both maws were glycine, proline, glutamic acid, alanine and arginine. These amino acids constituted 66.2% and 66.4% of the total amino acids in P. diacanthus and L. niloticus, respectively. The ratio of FAA: TAA(functional amino acids: total amino acids) in both maws were 0.69. This is a good explanation for why fish maws have been widely utilized as a traditional tonic and remedy in Asia. Except valine and histidine, all the essential amino acid contents in P. diacanthus were higher than in L. niloticus. Moreover, croaker P. diacanthus maw contained more AA and DHA than perch L. niloticus maw, showing a higher ratio of n-3 / n-6, which is more desirable.     

3种鱼皮的基本成分及氨基酸组成分析

对军曹鱼(Rachycentron canadum Linnaeus)皮、罗非鱼(Oreochromis niloticus)皮、黄鳍金枪鱼(Thunnus albacares)皮的基本成分、氨基酸组成及胶原蛋白含量进行了分析。结果表明:三种鱼皮的粗蛋白质量分数分别为28.53%、33.14%、32.66%;氨基酸组成相似,其中甘氨酸含量(以残基计)最高,分别为32.9%、33.2%、34.6%,其次是丙氨酸,约占总氨基酸的14.1%、12.2%、12.7%;胶原蛋白的特征氨基酸——脯氨酸含量分别为10.8%、11.2%、11.2%;军曹鱼、罗非鱼及金枪鱼鱼皮胶原蛋白质量分数分别为20.09%、20.65%、22.64%(以湿基计),约占其粗蛋白的70.42%,62.30%和69.33%。     

Comparison in nutritional quality between wild and cultured cuttlefish Sepia pharaonis

In this study, the proximate composition and the amino and fatty acid profi les of shrimp Litopenaeus vannamei(prey) and wild and cultured cuttlefi sh Sepia pharaonis(the latter fed the prey) were determined and compared with FAO/WHO recommendations. The resulting scores for isoleucine, phenylalanine+tyrosine, histidine, lysine, threonine, and tryptophan in cultured cuttlefi sh were ≥150. The ratio of EAA(essential amino acids)/nonessential amino acids in cultured cuttlefi sh(0.82) was higher than in the wild form(0.80). All EAA amino acid scores for cultured cuttlefi sh were higher than their wild counterparts, except for histidine and tryptophan. Both groups of cuttlefi sh possessed similar saturated fatty acid content, with the cultured containing much more total(Σ) monounsaturated fatty acids, Σ n-6 polyunsaturated fatty acids(PUFA), and eicosapentaenoic acid(C20:5 n-3) but less Σ n-3 PUFA, arachidonic acid(C20:4 n-6), and docosahexaenoic acid(C22:6 n-3) than their wild counterparts. Therefore, the present results suggest that these cultured cuttlefi sh were better than the wild form for human health. Notably, these results also indicate that the nutritional composition of these cuttlefi sh might have been signifi cantly affected by diet.     

SIUDIES ON THE BIOCHEMICAL COMPOSITION,ENERGETICS AND ESSENTIAL AMINO ACIDS OF THREE MUDSKIPPERS IN XIAMEN HARBOUR

Measurements were made on the contents of protein,lipid,glycogen(PLG)and water,and on caloric values and amino acids,in muscle of three mudskippers periophthalmus cantonensis,Scarteiaosviridis and Boleophthalmus pectinirostris collected from Haicang,Xiamen.The essential amino acids(EAA)for these fishes were also studied with radioisotopic trace method.The results showed:(1)Thecontent of each component in tested fish muscles differed slightly,and protein was the most importantcomponent making up from 6.685% to 9.891% of the wet weight (about 44.21%-50.45% of dryweight);(2)Energy calculated from the sum of protein, lipid and glycogen in wet muscle was low (<4.3kJ/g) in these Fishes, especially in B. pectinirostris(<3.1 kJ/g), the ratios of energy to protein content (E/P) also were low(<39.873-45.535kJ/g), (3)Seventeen amino acids were determined in thesethree fishes.The content of the same amino acid(among the seventeen) tested in different species andsexes varied slightly.The amounts of methionine, phenyl     

Lipid and fatty acid compositions of cod (<Emphasis Type="Italic">Gadus morhua</Emphasis>), haddock (<Emphasis Type="Italic">Melanogrammus aeglefinus</Emphasis>) and halibut (<Emphasis Type="Italic">Hippoglossus hippoglossus</Emphasis>)

This study was conducted to compare lipid and fatty acid composition of cod, haddock and halibut. Three groups of cod (276 g ± 61 g), haddock (538 g ± 83 g) and halibut (3704 g ± 221 g) were maintained with commercial feeds mainly based on fish meal and marine fish oil for 12 weeks prior to sampling. The fatty acid compositions of muscle and liver were determined by GC/FID after derivatization of extracted lipids into fatty acid methyl esters (FAME). Lipids were also fractionated into neutral and polar lipids using Waters silica Sep-Pak?. The phospholipid fraction was further separated by high-performance thin-layer chromatography (HPTLC) and the FAME profile was obtained. Results of the present study showed that cod and haddock were lean fish and their total muscle lipid contents were 0.8% and 0.7%, respectively, with phospholipid constituting 83.6% and 87.5% of the total muscle lipid, respectively. Halibut was a medium-fat fish and its muscle lipid content was 8%, with 84% of the total muscle lipid being neutral lipid. Total liver lipid contents of cod, haddock and halibut were 36.9%, 67.2% and 30.7%, respectively, of which the neutral lipids accounted for the major fraction (88.1%–97.1%). Polyunsaturated fatty acids were the most abundant in cod and haddock muscle neutral lipid. Monounsaturated fatty acid level was the highest in halibut muscle neutral lipid. Fatty acid compositions of phospholipid were relatively constant. In summary, the liver of cod and haddock as lean fish was the main lipid reserve organ, and structural phospholipid is the major lipid form in flesh. However, as a medium-fat fish, halibut stored lipid in both their liver and muscle.     

Lipid and Fatty Acid Compositions of Cod(Gadus morhua),Haddock(Melanogrammus aeglefinus)and Halibut(Hippogiossus hippoglossus)

This study was conducted to compare lipid and fatty acid composition of cod,haddock and halibut.Three groups of cod(276 g±61 g),haddock(538 g±83 g)and halibut(3704 g±221 g)were maintained with commercial feeds mainly based on fish meal and marine fish oil for 12 weeks prior to sampling.The fatty acid compositions of muscle and liver were determined by GC/FID after derivatization of extracted lipids into fatty acid methyl esters(FAME).Lipids were also fractionated into neutral and polar lipids using Waters silica Sep-Pak(R).The phospholipid fraction was further separated by high-performance thin-layer chromatography(HPTLC)and the FAME profile was obtained.Results of the present study showed that cod and haddock were lean fish and their total muscle lipid contents were 0.8% and 0.7%,respectively,with phospholipid constituting 83.6% and 87.5% of the total muscle lipid,respectively.Halibut was a medium-fat fish and its muscle lipid content was 8%,with 84% of the total muscle lipid being neutral lipid.Total liver lipid contents of cod,haddock and halibut were 36.9%,67.2% and 30.7%,respectively,of which the neutral lipids accounted for the major fraction(88.1%-97.1%).Polyunsaturated fatty acids were the most abundant in cod and haddock muscle neutral lipid.Monounsaturated fatty acid level was the highest in halibut muscle neutral lipid.Fatty acid compositions of phospholipid were relatively constant.In summary,the liver of cod and haddock as lean fish was the main lipid reserve organ,and structural phospholipid is the major lipid form in flesh.However,as a medium-fat fish,halibut stored lipid in both their liver and muscle.     

凤鲚、湖鲚和刀鲚卵巢氨基酸、脂肪酸及矿物元素分析

对长江下游凤鲚、湖鲚和刀鲚卵巢氨基酸、脂肪酸和矿物元素组成及含量进行了测定分析。结果表明:三种鲚属鱼类卵巢鲜样中总氨基酸、必需氨基酸、呈味氨基酸含量差异不显著;必需氨基酸含量(w)为5.36%～6.32%,占总氨基酸含量为:0.43%、0.41%和0.43%,均以亮氨酸含量最高而色氨酸最低,赖氨酸含量(w)为0.96%～1.04%;饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸差异较显著,脂肪酸组成均以油酸含量最高,EPA和DHA总量(w)为8.00%～11.81%;矿物质含量大多也存在显著差异,常量元素含量最高的为钾(16970～22220mg/kg),微量元素则为锌(262.0～277.0mg/kg);不同水域生长环境对鲚属鱼类卵巢氨基酸含量影响不显著,而对脂肪酸和矿物质含量影响较显著。