烤鳗副产物利用价值评价  

Utilization value of by-products of roast eel

作　　者：谢晓琼[1] 高薇薇[1] 甘纯玑[1] 

机构地区：[1]福建农林大学生物技术中心,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2005年第3期386-389,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省教育厅资助项目(JA01034)

摘　　要：为进一步利用烤鳗副产物这一资源,分别对其蛋白质、氨基酸、脂肪酸、金属元素含量进行了测定.结果表明:烤鳗副产物主要含脂肪和蛋白质;副产物中脊骨的Ca和Mn的含量显著高于鱼头和鱼皮中的含量,但是K和Zn含量较低,鱼皮中Zn的含量明显较高;副产物中亚油酸的质量分数均为50%左右;脱脂鱼头粉中17种氨基酸质量分数达64.87%,其中必需氨基酸和半必需氨基酸超过氨基酸总量的30%.In order to utilize the by-products of roast eel, the protein, amino acid, fatty acid, and metal elements were determined. It was showed that fatty acid and protein were the main compounds in the by-products of roast eel. The contents of Ca and Mn in the spinal bone were higher than that in the head and the skin of the fish, but the contents of K and Zn were lower, The content of Zn was distinctly higher in the skin. The mass fraction of octadecadienoic acid was 50% in the by-products of roast eel. The mass fraction of amino acids reached 64.87% in the defatted powder of the head. The percentage of essential amino acids and half-essential amino acids reached 30% of total amino acids.

关 键 词：烤鳗 副产物 利用价值 

分 类 号：Q959.469[生物学—动物学] O623.61[理学—有机化学]