彩鲷和普通罗非鱼不同部位营养及质构特性的研究

Nutrition and Textural Properties of Different Parts of Caidiao Tilapia (Sarotherodon sp) and Common Tilapia (Tilapia nilotica linnaeus)

摘要:

通过对彩鲷和普通罗非鱼背部、腹部和尾部肌肉的基本营养成分、氨基酸、营养价值及质构特性的研究，评价两种鱼不同部位的营养与质构特性。研究结果表明，两种罗非鱼背部的蛋白质、必需氨基酸含量、化学评分、必需氨基酸指数和氨基酸评分均最高，这表明背部肌肉的营养价值最高，最适合作为人体补充营养的部位；彩鲷背部和尾部肌肉蛋白质的含量和必需氨基酸的含量比普通罗非鱼高，并且除了蛋氨酸和胱氨酸外，其余7种氨基酸的含量均高于FAO/WHO模式，氨基酸总评分和必需氨基酸指数均比普通罗非鱼高。另外，彩鲷罗非鱼背部肌肉的硬度、弹性、胶粘性、咀嚼性和回复性均比普通罗非鱼高，总体质构特性比普通罗非鱼好。

Abstract:

Proximate analysis, amino acid, nutritional value and textural properties in different parts of caidiao tilapia and common tilapia were analyzed to evaluate the nutrition and texture of two tilapias. The highest protein content, essential amino acids (EAA) content, chemical score (CS), essential amino acid index (EAAI) and amino acid score (AAS) were found in dorsal position of two tilapias than in ventral and tail position, indicating that the dorsal part of tilapias was the most suitable for the human body as a nutritional supplement. The protein content and EAA content of caidiao tilapia were higher than those of common tilapia. More importantly, the seven EAA contents were higher than FAO/WHO pattern, except methionine and cystine. And AAS and EAAI of caidiao tilapia were higher than those of common tilapia. In addition, the hardness, springiness, gumminess, chewiness and resilience of caidiao tilapia were higher than those of common tilapia, which indicated that the total textural characteristics of caidiao tilapia were better than those of common tilapia.