军曹鱼各部位蛋白质营养价值评价  

Evaluation of protein nutritional value in different tissues of cobia

作　　者：刘书成[1] 李德涛[1] 洪鹏志[1] 章超桦[1] 杨萍[1] 吉宏武[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2010年第5期158-160,165,共4页Food Science and Technology

基　　金：十一五国家科技支撑计划项目(2007BAD29B09)

摘　　要：采用食品分析方法对军曹鱼各部位的基本营养成分进行了测定,重点评价了其蛋白质的营养价值。结果表明,军曹鱼富含蛋白质和脂肪;军曹鱼背部肌肉和腹部肌肉蛋白质的营养价值较高,鱼头、鱼皮和内脏的蛋白质营养价值较低;军曹鱼氨基酸的支/芳值在2.4~2.6之间,接近于人体正常水平;军曹鱼肌肉的鲜味氨基酸占氨基酸总量的比值在38%~40%之间。The basic nutrient composition in the different tissues of cobia was determined by food analysis method and the nutritional value of their protein was evaluated.The results showed that cobia was rich in protein and fats,the protein nutritional value of back muscles and abdominal muscle from cobia was higher than that of head,skin and visceral,the ratio of BCAA/AAA in the different tissues of cobia ranged from 2.4~2.6,which was close to the body＇s normal level,and the total flavor amino acid of cobia muscle accounted for 38%~ 40% in the total amino acids.

关 键 词：军曹鱼 蛋白质 必需氨基酸 营养价值 

分 类 号：TS201.4[轻工技术与工程—食品科学]