罗非鱼下脚料营养成分的分析及评价
Analysis and evaluation of nutritional components in tilapia byproduct
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摘要: 通过测定罗非鱼下脚料的各组分营养成分,对罗非鱼下脚料进行营养分析与评价。结果表明,罗非鱼下脚料占整鱼质量的56.3%,其中水分、粗蛋白、粗脂肪、碳水化合物和粗灰分的含量分别为60.5%、18.4%、10.6%、0.9%、8.8%;罗非鱼下脚料中氨基酸含量达26.38%(干重),其中,必需氨基酸占总氨基酸的比例(WEAA/WTAA)为36%,呈味氨基酸占总氨基酸的比例(WFAA/WTAA)为45%,必需氨基酸与非必需氨基酸的比例(WEAA/WNEAA)为55%,必需氨基酸指数(EAAI)为83.16,生物价(BV)为78.95,表明罗非鱼下脚料中的必需氨基酸的构成比例符合FAO/WHO的标准;罗非鱼下脚料不饱和脂肪酸(UFA)占脂肪酸总量的50.8%;矿物质元素中钙含量最高,达43600 mg/kg。因此,罗非鱼下脚料是一种富含蛋白质、脂肪酸和矿物质元素的水产生物资源,有待进一步开发利用。Abstract: Nutritional components of tilapia byproduct were analyzed and nutritive quality was evaluated.The results showed that tilapia byproduct accounted for 56.3% of the whole fish body.The contents of crude protein, crude fat, polysaccharose and crude ash of tilapia byproduct were 60.5%, 18.4%, 10.6%, 0.9% and 8.8% respectively. In dry sample, the total content of amino acids was 26.38%, among which essential amino acids and delicious amino acids accounted for 36% and 45%.The ratio of essential amino acids to non-essential amino acids was 55%.The amino acids index ( EAAI) and the biological valence ( BV) were 83.16 and 78.95 respectively.The constitutional rate of the essential amino acids accorded with the FAO/WHO Standard.The unsaturated fatty acids accounted for 50.8% of the total fatty acids.Calcium ( Ca) was the most predominant mineral element and its content was 43600 mg/kg. In conclusion, tilapia byproduct is a valuable marine biology resource rich in protein, fatty acids and mineral elements, which should be fully utilized.