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军曹鱼营养成分的分析及评价
引用本文:李刘冬,陈毕生,冯娟,柯浩,蔡景心,范楷.军曹鱼营养成分的分析及评价[J].热带海洋学报,2002,21(1):76-82.
作者姓名:李刘冬  陈毕生  冯娟  柯浩  蔡景心  范楷
作者单位:1. 中国水产科学研究院南海水产研究所,广东,广州,510300
2. 广东省电白县水产局技术站,广东,水东,525400
基金项目:广东省重点科技攻关项目 ( 96 0 36 0 7)
摘    要:对军曹鱼Rachycentron canadum Linnaeus进行解剖比较、营养分析和评价,结果显示,军曹鱼的含肉率为68.7%,肌肉蛋白质含量为21.2%,氨基酸总量为65.05%;蛋氨酸为第一限制氨基酸,其中赖氨酸含量高达591mg.gN^-1,军曹鱼的不饱和脂肪酸含量为65.2%,其中二十碳五烯酸(eicosapentaenoic acid,简称EPA)和二十二碳六烯酸(docosahexenoic acid简称DHA)的含量分别为4.5%和12.0%。研究结果表明,军曹鱼含肉率高,营养质量好,有较高的营养价值和药用价值。

关 键 词:军曹鱼  营养成分  评价
文章编号:1009-5470(2002)01-0076-07
修稿时间:2000年4月24日

ANALYSIS AND EVALUATION IN NUTRITIVE VALUE OF RACHYCENTRON CANADUM (LINNAEUS)
LI Liu-dong ,CHEN Bi-sheng ,FENG Juan ,KE Hao ,CAI Jing-xin ,FAN Kai.ANALYSIS AND EVALUATION IN NUTRITIVE VALUE OF RACHYCENTRON CANADUM (LINNAEUS)[J].Journal of Tropical Oceanography,2002,21(1):76-82.
Authors:LI Liu-dong  CHEN Bi-sheng  FENG Juan  KE Hao  CAI Jing-xin  FAN Kai
Institution:LI Liu-dong 1,CHEN Bi-sheng 1,FENG Juan 1,KE Hao 1,CAI Jing-xin 2,FAN Kai 2
Abstract:The body of Rachycentron canadum Linnaeus was anatomized and compared, and the nutritive value of muscle was analyzed and evaluated in this paper. The results showed that the flesh rate was 68.7% and the body was cylindraceous. The area of skin was 21 times of the body length. The content of protein in the muscle of Rachycentron canadum Linnaeus was 21.2%. The content of total amino acids was 65.05%, the ratio of lysine was the highest and Met is No.1 of the limitative amino acids. The ratio of unsaturated fatty acids to total fatty acids was 65.2%, and the ratios of EPA and DHA to total fatty acids were 4.5% and 12% respectively. The result indicated that Rachycentron canadum Linnaeus has a high flesh ratio and good nutritive quality, and so it has high nutritive and officinal values. Rachycentron canadum Linnaeus with body weight of 3-4kg has the highest protein nutrition and delicious level in muscle. The muscle in this stage is perfect for human consumption.
Keywords:Rachycentron canadumLinnaeus  nutritive value  evaluation
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