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| 中华沙鳅肌肉营养成分分析及营养学评价 | |
| 引用本文： | 何斌,陈先均,龙治海,朱成科,温涛,严俊刚.中华沙鳅肌肉营养成分分析及营养学评价[J].淡水渔业,2013,43(3):93-96. |
| 作者姓名： | 何斌 陈先均 龙治海 朱成科 温涛 严俊刚 |
| 作者单位： | 1. 四川省农业科学院水产研究所,四川宜宾,644000 2. 西南大学荣昌校区水产系,重庆荣昌,402460 3. 宜宾学院,四川宜宾,644007 |
| 摘 要： | 采用常规生化分析方法对中华沙鳅(Botia superciliaris Günther)肌肉成分进行了测定。结果表明:中华沙鳅含肉率为(74.89±1.59)%,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(76.65±1.37)%、(20.05±0.87)%、(1.56±0.12)%和(1.34±0.09)%。肌肉中含有18种氨基酸,肌肉(鲜样)中氨基酸、必需氨基酸(EAA)和鲜味氨基酸(DAA)含量分别为(19.42±0.07)%、(8.27±0.08)%和(7.13±0.06)%。肌肉中含有17种脂肪酸,肌肉(干样)中多不饱和脂肪酸(PUFA)含量为(1.96±0.06)%。 |
| 关 键 词： | 中华沙鳅(Botia superciliaris Günther) 肌肉 营养成分 营养评价 |
Analysis and evaluation on nutritional components of the muscle of Botia superciliaris |
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| HE Bin , CHEN Xian-jun , LONG Zhi-hai , ZHU Cheng-ke , WEN Tao , YAN Jun-gang.Analysis and evaluation on nutritional components of the muscle of Botia superciliaris[J].Freshwater Fisheries,2013,43(3):93-96. | |
| Authors: | HE Bin CHEN Xian-jun LONG Zhi-hai ZHU Cheng-ke WEN Tao YAN Jun-gang |
| Institution: | 1(1.Fisheries Institute,Sichuan Academy of Agricultural Sciences,Yibin 644000,Sichuan,China; 2.Department of Fisheries in Rongchang Compus,Southwest University,Rongchang 402460,Chongqing,China; 3.Yibin College,Yibin 644007,Sichuan,China) |
| Abstract: | The nutritional components of Botia superciliaris was determined by conventional and biochemical analytical methods.The results showed that the ration of flesh in whole body was(74.89±1.59)%.The content of moisture,crude protein and crude fat,crude ash in fresh muscle of B.superciliaris were(76.65±1.37)%,(20.05±0.87)%,(1.56±0.12)% and(1.34±0.09)%,respectively.18 amino acids were found in the muscle.The content of total amino acids,total essential amino acids(EAA),total delicious amino acids(DAA) in fresh muscle of B.superciliaris were(19.42±0.07)%,(8.27±0.08)% and(7.13±0.06)%,respectively.17 fatty acids were found in the muscle,The contents of poly-unsaturated fatty acids(PUFA) in dry muscle of Botia superciliaris was(1.96±0.06)%. |
| Keywords: | Botia superciliaris muscle nutrient composition nutritional evaluation |
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