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| 斑点叉尾触鱼鱼皮及其制品的营养品质比较 | |
| 引用本文： | 毛艳贞,李诚,刘耀敏,宋军. 斑点叉尾触鱼鱼皮及其制品的营养品质比较[J]. 中国食物与营养, 2012, 18(11): 66-69 |
| 作者姓名： | 毛艳贞 李诚 刘耀敏 宋军 |
| 作者单位： | 1. 四川农业大学食品学院,四川雅安625014 通威股份有限公司,成都610041 2. 四川农业大学食品学院,四川雅安,625014 3. 通威股份有限公司,成都,610041 |
| 摘 要： | 研究班点叉尾鲴鲜鱼皮及经过加工后的鱼皮的营养成分，结果表明，鲜鱼皮、加工后鱼皮的水分分别为65．41％、85．43％；蛋白质分别为21．32％、13．74％；脂肪分别为12．38％、1．25％；必需氨基酸总量与氨基酸总量之比分别为22．63％、20．74％；鲜味氨基酸总量与氨基酸总量之比分别为65．77％、68．39％；胶原蛋白与粗蛋白之比分别为81．05％、90．97％。 |
| 关 键 词： | 斑点叉尾鲴鱼皮 营养品质 |
Nutritional Quality Comparison of Channel Catfish Skin and Its Products |
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| MAO Yan-zhen,LI Cheng,LIU Yao-min,SONG Jun. Nutritional Quality Comparison of Channel Catfish Skin and Its Products[J]. Food and Nutrition in China, 2012, 18(11): 66-69 | |
| Authors: | MAO Yan-zhen LI Cheng LIU Yao-min SONG Jun |
| Affiliation: | 1College of Food Science,Sichuan Agricultural University,Ya’an 625014,China; 2TongWei Co.,LTD,Chengdu 610041,China) |
| Abstract: | The nutrition of channel catfish skin and processed fish skin were researched. Results showed that moisture of fresh fish skin and processed fish skin were 65.41% and 85.43% respectively, protein were 21.32% and 13.74% respectively, fat were 12. 38% and 1.25% respectively, the ratio of the essential amino acids and the total amino acids were 22. 63% and 20. 74% respectively, the ratio of the tasty amino acids and total amino acids were 65.77% and 68. 39% respectively, and collagen protein content were 81.05% and 90. 97% re- spectively. |
| Keywords: | channel catfish skin nutritional quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |