几种淡水商品鱼背、腹肉一般成分的季节变化

• 作 者: 陈舜胜 陈椒 俞鲁礼 李勇 骆肇荛
• 机 构: 上海水产大学!200090,上海水产大学!200090,上海水产大学!200090,上海水产大学!200090,上海水产大学!200090
• 出 处: 上海水产大学学报
• 发表日期: 1995年02期
• 关键词: 季节变化 商品鱼 一般成分 腹肉 背肉 蛋白质含量 月平均值 季节差异 上海水产大学 中脂鱼

本文研究了鲢、鳙、草鱼、团头鲂、鲫背、腹肉蛋白质、脂肪等的季节变化及其有关营养、风味特点，发现5种鱼背肉脂肪含量12个月平均值均低于1％；蛋白质含量平均值在17．3－18，5％之间，不存在季节变化；是一种典型的高蛋白、低脂肪食物。反之，腹肉脂肪含量在2．2—9．7％之间，具有较多的脂肪和较好的风味。针对这种特点，鲢、鳙、草鱼等大型鱼采取背部、腹部分别加工是可取的。此外还测定证实鲢肌肉中含有较多的EPA和DHA。

In this paper, the seasonal changes of protein, fat and other nutrients, flavor characteristics of silver carp, bighead carp, grass carp, bighead carp, crucian carp, crucian carp, and flesh were studied. ; Average protein content between 17.3-18,5%, there is no seasonal changes; is a typical high-protein, low-fat foods. On the contrary, abdominal fat content between 2.2-9.7%, with more fat and better flavor. In response to this feature, silver carp, bighead carp, grass carp and other large fish take the back, abdomen were processed separately is desirable. In addition, it was confirmed that silver carp muscle contains more EPA and DHA.