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为了比较海、淡水养殖日本鳗鲡(Anguilla japonica)肌肉和鱼皮营养成分差异,采用生物化学方法对海水与淡水养殖日本鳗鲡肌肉和鱼皮的一般营养成分、氨基酸含量、脂肪酸含量和矿物质含量进行测定与分析。结果显示,海、淡水养殖日本鳗鲡鱼皮的水分、粗蛋白和灰分含量均显著性低于肌肉(P<0.05),但鱼皮粗脂肪含量显著高于肌肉(P<0.05)。淡水养殖日本鳗鲡肌肉的粗蛋白含量显著性高于海水养殖日本鳗鲡(P<0.05)。海、淡水养殖日本鳗鲡肌肉总氨基酸含量分别为50.22%和54.10%,鱼皮总氨基酸含量分别为42.56%和45.80%。海、淡水养殖日本鳗鲡鱼皮呈鲜味氨基酸占氨基酸总量显著性高于肌肉(P<0.05)。海、淡水养殖日本鳗鲡肌肉和鱼皮均以不饱和脂肪酸为主(65.96%—67.51%),并以单不饱和脂肪酸C18:1n9含量为主(38.64%—44.79%)。海水养殖日本鳗鲡肌肉矿物质元素(Fe、Ca、Cu、Na)和鱼皮矿物质元素(Fe、Mn、Na)的平均含量均显著高于淡水养殖日本鳗鲡(P<0.05),但Zn含量显著低于淡水养殖日本鳗鲡(P<0.05)。研究表明,不同养殖环境的日本鳗鲡肌肉和鱼皮营养成分丰富,淡水养殖日本鳗鲡肌肉和鱼皮的氨基酸含量和脂肪酸组成方面稍优于海水养殖日本鳗鲡,而海水养殖环境日本鳗鲡肌肉和鱼皮的矿物质元素含量得到较高的富集。
In order to compare the differences in nutrient contents between muscle and skin of freshwater cultured Japanese eel (Anguilla japonica), biochemical methods were applied to analyze the general nutritional content, amino acid content, fatty acid content and mineral content of muscle and skin of Japanese eel (Anguilla japonica) Determination and analysis. The results showed that the water, crude protein and ash content of the Japanese eel (Anguilla japonicus) was significantly lower than that of the muscle (P <0.05), but the crude fat content of the skin was significantly higher than that of the muscle (P <0.05). The crude protein content of freshwater cultured Japanese eel (Anguilla japonicus) was significantly higher than that of mariculture Japanese eel (P <0.05). The seawater and freshwater cultured Japanese eel muscles had 50.22% and 54.10% of the total amino acids respectively, and the total amino acids in the skin of fish were 42.56% and 45.80% respectively. Sea, freshwater aquaculture Japanese eel fish was delicious amino acids accounted for the total amino acid was significantly higher than the muscle (P <0.05). Sea and freshwater culture Japanese eel (Anguilla japonica) muscle and skin are mainly unsaturated fatty acids (65.96% -67.51%), monounsaturated fatty acids C18: 1n9 content (38.64% -44.79%). The average contents of mineral elements (Fe, Ca, Cu, Na) and mineral elements (Fe, Mn, Na) in mariculture Japanese eel anguilla were significantly higher than those in freshwater cultured Japanese eel (P <0.05) Significantly lower than freshwater cultured Japanese eel (P <0.05). The results showed that the muscle and skin of Japanese eel (Anguilla japonicus) were cultured in different culture environments. The amino acid content and fatty acid composition of muscle and skin of Japanese eel (Anguilla japonica) were slightly better than those of Japanese eel (Anguilla anguilla) cultured in freshwater aquaculture environment, whereas those of Japanese eel The mineral element content is higher enrichment.