北太平洋鱿鱼营养成分分析及评价.docVIP

PAGE PAGE 16 北太平洋鱿鱼营养成分分析及评价 摘要：近几十年来随着鱿鱼市场的需求日趋旺盛，人们对肉质细嫩鲜美的鱿鱼的需求也日益增加，随着远洋鱿钓业的迅速发展，北太平洋鱿鱼因其良好的保健功效已赢得大众的广泛认可。以下对北太平洋鱿鱼胴体进行生化营养成分分析及评价，从而确认该鱿鱼品种的生理生化参数，为未来鱿鱼业的蓬勃发展提供理论依据。结果表明：1）北太平洋鱿鱼胴体所含水分为76.27%以及灰分含量值为1.93%；脂肪含量和蛋白质含量分别为0.9%和20.68%；2）北太平洋鱿鱼胴体中有高含量的多不饱和脂肪酸，其中DHA含量可高达19.99%，其氨基酸组成合理，质量良好，必需氨基酸含量为36.27%，必需氨基酸指数（EAAI）为88.45；同时含有丰富的呈味氨基酸，其含量为43.24%；3）北太平洋鱿鱼胴体含有丰富的矿物质元素，可使人体矿物元素平衡。由此说明，北太平洋鱿鱼含水量高，肉质滑润、有弹性，其为高蛋白低脂肪食物，健康的脂肪酸、必需氨基酸以及常量和微量矿物元素都可平衡人体营养素，为健康生活创造前提，有极大的开发前景。 关键词：北太平洋鱿鱼；胴体；生化成分；分析与评价 Nutritional components analysis and quality evaluation of Ommastrephes bartrami Abstract:As the demand of the squid on the market is increasing vigorously,peoples demand for delicious and tender of the squid also increased.with the rapid development of distant ocean squid fishing fishery,the north Pacific squid with good health-caring efficacy has won popular recognition.The following research on the north Pacific squid carcass biochemical nutrition analysis and evaluation, so as to confirm the variety physiological and biochemical parameters of squid that can provides the theory basis for the vigorous development of squid industry for the future.The results showed that: 1)the moisture content and ash content of Ommastrephes bartrami were 76.27% and 1.93% respectively,Fat and protein content were 0.9% and 20.68% respectively;2)Ommastrephes bartrami in the north Pacific has?high content of polyunsaturated fatty acids, especially DHA content can be as high?as 19.99%,ratio of amino acids of Ommastrephes bartrami in the north Pacific is reasonable,the quality of which is also good, essential amino acid content is 36.27%, the essential amino acid index(EAAI) is 88.45;It also contains rich flavor amino acids, its content is 43.24%;3)Ommastrephes bartrami has abundant mineral elements,which can banlance human bodys minerals.Therefore, high content of water in Ommastrephes bartrami makes which tastes fleshy smoothly and elasticly.As a kind of high-protein and low-fat foods,healthy fa