摘要
从某大型超市销售的20多个产品中随机抽取有代表性的4个风味鱼仔产品,根据国家标准,对4个产品的鱼肉营养品质、调味油脂肪酸组成及品质进行了检测.结果表明：四个样品鱼肉的蛋白质含量适中,脂肪含量都很低.四个样品的鱼肉蛋白均含18个氨基酸,必需氨基酸指数介于57-66之间,必需氨基酸含量与总氨基酸含量之比为40%左右、必需氨基酸含量与非必需氨基酸含量之比超过60%;四个样品中限制性氨基酸数量最多的有6种,最少的有2种;鲜味氨基酸超过氨基酸总量的35%,以谷氨酸含量最高、天冬氨酸次之,它们是特征性鲜味氨基酸.四个样品所用调味油含有15种脂肪酸,尤以单不饱和脂肪酸与多不饱和脂肪酸含量丰富,单不饱和脂肪酸超过总脂肪酸量的24%、多不饱和脂肪酸则超过52%.综合地看,四个代表性产品的必需氨基酸营养组成合理,鲜味氨基酸和不饱和脂肪酸含量丰富,具有较好的食用价值和保健作用.
Four representative fish snacks are randomly selected from more than 20 products in a large supermarket. According to the national standard, nutritional qualities of muscles and fatty acid compositions and qualities of flavor oil from four fish products are tested. The results demonstrate that fish protein contents in four samples are modest and fat contents are very low. As to four samples, their fish protein contains 18 amino acids, essential amino acid indexes （EAAI） are equal to 57-66, the ratios of essential amino acids （EAA） and total amino acid （TAA） content are approximately 40%, while the ratios of EAA and non-essential amino acid （NEAA） content are more than 60%. In four samples, the largest number of restrictive amino acids is six, and the least is two. Delicious amino acids （DAA） contents are more than 35% of TAA content. Among them, glutamie acid （Glu） content is the highest, and aspartic acid （Asp） follows. Both are characteristic DAAs. Four flavoured oils contain 15 kinds of fatty acids, especially the contents of monounsaturated fatty acids （MUFA） and polyunsaturated fatty acid （PUFA） are rich. MUFAs are more than 24% of the amount of total fatty acids, and PUFAs are more than 52%. Synthetically, the EAA compositions of four representative products are reasonable, especially the contents of DAAs and unsaturated fatty acids are rich. Four samples show good nutritional values and hold health care functions.
出处
《湖南工程学院学报（自然科学版）》
2015年第3期62-66,共5页
Journal of Hunan Institute of Engineering(Natural Science Edition)
基金
马来西亚棕榈油总署委托技术开发项目(2014-19)
关键词
风味鱼制品
营养品质
氨基酸
脂肪酸
fish snack
nutritional quality
amino acid
fatty acid
