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Analysis and research on muscle nutritional ingredients and digestive enzyme activity of three loaches

A technology for nutrient composition, analysis and research, applied in the application field of aquatic organisms, can solve the problem of less research on nutrient composition, and achieve the effect of enriching nutritional physiology knowledge

Pending Publication Date: 2021-06-01
FRESHWATER FISHERIES RES INST OF SHANDONG PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the researches on loach and paraloach mainly focus on artificial breeding, breeding technology, age and growth. There are few studies on the nutritional components of loach, paraloach and Taiwan giant loach, and the digestive enzyme activities of the three loach. Comparative research is still blank

Method used

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  • Analysis and research on muscle nutritional ingredients and digestive enzyme activity of three loaches
  • Analysis and research on muscle nutritional ingredients and digestive enzyme activity of three loaches
  • Analysis and research on muscle nutritional ingredients and digestive enzyme activity of three loaches

Examples

Experimental program
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Effect test

Embodiment 1

[0036] The mensuration of embodiment one routine nutritional labeling

[0037] The determination of conventional nutritional components includes the determination of moisture, ash, crude protein and crude fat.

[0038] Moisture determination refers to GB5009.3-2010, adopts 105 ℃ drying water loss method, and uses BGZ-246 electric heating constant temperature blast drying oven to determine;

[0039] The determination of ash content refers to GB / T5009.4-2010, using the dry ashing method at 550 ° C, and measuring with Thermo BF51794JC-1 muffle furnace;

[0040]Determination of crude protein refers to GB / T5009.5-2010, adopts micro Kjeldahl method, and uses FOSS 8400 automatic azotometer to determine;

[0041] Determination of crude fat refers to GB / T5009.6-2008, and is determined by BUCHI E-812 automatic Soxhlet fat extractor.

[0042] The contents of water, crude protein, crude fat and ash in three kinds of loach muscles are shown in Table 1. The crude protein content of loach...

Embodiment 2

[0048] Determination of amino acid content and amino acid composition evaluation in embodiment two muscle protein

[0049] Determination of amino acids in muscle First, the hydrochloric acid hydrolysis method was used to pretreat the freeze-dried samples, and then the Hitachi L-8900 amino acid analyzer was used for determination.

[0050] The evaluation of muscle nutritional value is based on the amino acid scoring standard model (%, dry) recommended by FAO / WHO in 1973 and the amino acid model (%, dry) of whole egg protein, and the amino acid score (AAS) and chemical score (CS) are calculated according to the following formulas respectively and the Essential Amino Acid Index (EAAI):

[0051]

[0052] In the formula: aa is the amino acid content of the test sample (%); AA (FAO / WHO) is the same amino acid content in the FAO / WHO scoring standard model (%); AA (Egg) is the same amino acid content in whole egg protein (% ); n is the number of essential amino acids to be compare...

Embodiment 3

[0063] The mensuration of fatty acid content in the muscle of embodiment three

[0064] To determine the fatty acid content, the samples were esterified by saponification and methyl, and then analyzed by Agilent 7890A gas chromatograph.

[0065] The detection results of fatty acids in three loach muscle samples are shown in Table 4. A total of 19 fatty acids were detected in loach muscle samples, including 7 saturated fatty acids (SFA), 4 monounsaturated fatty acids (MUFA) and 8 polyunsaturated fatty acids (PUFA). The content of saturated fatty acid in three kinds of loach was 24.56%, 22.29% and 23.36 respectively, and the saturated fatty acid in paraloach (PD) was lower than that in other two kinds of loach ( P>0.05 ). The contents of unsaturated fatty acids were 45.17%, 48.60% and 48.65%, respectively, and the unsaturated fatty acids in loach (MA) were significantly lower than those in the other two loach ( P ), the monounsaturated fatty acid content in loach (MA) muscle ...

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Abstract

The invention discloses analysis and research on muscle nutritional ingredients and digestive enzyme activity of three loaches, which comprises the following steps: selecting three groups of loaches, paramisgurnus dabryanus and Taiwan loach, and carrying out analysis and research on nutritional ingredients and digestive enzyme activity on the three groups, including measurement of conventional nutritional ingredients, measurement of tissue digestive enzyme and evaluation of muscle nutritional quality. The results show that the crude fat content of the three loaches is higher than 3.5%, and the muscles of the three loaches have good flavor and taste; the three loaches are rich in amino acid content and belong to high-protein fishes; the content of polyunsaturated fatty acids in the three loaches is high, so that the body immunity can be improved and the occurrence probability of diseases can be reduced by frequently eating the loaches.

Description

technical field [0001] The invention relates to the analysis and research of muscle nutrient components and digestive enzyme activities of loach, specifically the analysis and research of muscle nutrient components and digestive enzyme activities of three kinds of loach, and belongs to the field of aquatic organisms application. Background technique [0002] loach( Misgurnus anguillicaudatus ) and Paraloach ( Paramisgurnus dabryanus ) belongs to Cyprinidae ( Cypriniformes ) Loach family ( Cobitidae ), which belong to the genus Loach ( Misgurnus ) and Paraloach ( Paramis gurnus ). Loach is widely distributed in freshwater waters all over the country, and Paraloach is mainly distributed in the middle and lower reaches of the Yangtze River and its affiliated water bodies in my country. The two kinds of loach are similar in shape, and their meat is delicious and nutritious, and they are a high-quality freshwater cultured species. The species background of the Taiwan ...

Claims

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Application Information

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IPC IPC(8): C12Q1/44C12Q1/40C12Q1/37G01N33/68G01N30/02
CPCC12Q1/44C12Q1/40C12Q1/37G01N33/6806G01N30/02
Inventor 冒树泉张媛媛成慧中王秉利许鹏胡斌吴君
Owner FRESHWATER FISHERIES RES INST OF SHANDONG PROVINCE
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