| 宝石鱼肉氨基酸组成及营养评价 |
| |
| 引用本文： | 姚翾,陶宁萍,王锡昌.宝石鱼肉氨基酸组成及营养评价[J].现代食品科技,2009,25(4). |
| |
| 作者姓名： | 姚翾 陶宁萍 王锡昌 |
| |
| 作者单位： | 上海海洋大学食品学院,上海,200090 |
| |
| 基金项目： | 上海市教育委员会资助项目 |
| |
| 摘 要： | 以宝石鱼为原料,使用氨基酸自动分析仪对其肌肉的氨基酸组成进行分析.结果表明宝石鱼肌肉中氨基酸总量的质量百分比为19.11%,其中含量最高的是谷氨酸,达3.40%,必需氨基酸占氨基酸总量的44.89%,鲜味氨基酸占氨基酸总量的39.83%,因此宝石鱼蛋白质质量较佳,肉味鲜美.宝石鱼肉各氨基酸分均大于1,证明其营养均衡;根据化学分,其第一限制性氨基酸为蛋+胱氨酸:必需氨基酸指数为60.07,具有较高的营养价值,适合进一步开发利用.
|
| 关 键 词： | 宝石鱼 氨基酸 营养评价 |
Composition Analysis and Nutritional Evaluation of Amino Acids of Jade Perch Muscle |
| |
| YAO Xuan,TAO Ning-ping,WANG Xi-chang.Composition Analysis and Nutritional Evaluation of Amino Acids of Jade Perch Muscle[J].Modern Food Science & Technology,2009,25(4). |
| |
| Authors: | YAO Xuan TAO Ning-ping WANG Xi-chang |
| |
| Affiliation: | College of Food Science & Technology;Shanghai Ocean University;Shanghai 200090;China |
| |
| Abstract: | The amino acid composition of muscle of Jade perch was determined. The results showed that the total content of amino acids was 19.11%,and Glu content was the highest (3.40%). The essential amino acids and delicious amino acids percentages of total amino acids were 44.89% and 39.83%,respectively. The amino acids scores (AAS) of muscle of Jade perch were >1 and the first limited amino acid was Met+Cys according to the chemical scores (CS). The essential amino acids index (EAAI) was 60.07. The results indicat... |
| |
| Keywords: | Jade perch amino acid nutitional evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
