罗非鱼加工下脚料的营养成分分析及评价  

Analysis and Assessment of Nutritive Composition from Tilapia Processing Waste

作　　者：彭燕[1] 李瑞伟 巩育军[1] 谢意冰 王辉[3] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]茂名市茂南三高渔业发展有限公司,广东茂名525000 [3]广东海洋大学水产学院,广东湛江524025

出　　处：《广东石油化工学院学报》2010年第6期18-20,共3页Journal of Guangdong University of Petrochemical Technology

基　　金：茂名学院自然科学研究基金项目(203256)

摘　　要：对罗非鱼加工下脚料的一般营养成分、氨基酸组成和维生素进行了分析。分析结果表明:下脚料富含钙、维生素D和E,蛋白质和脂肪含量较高,其质量分数分别为13.10%,14.77%。在下脚料的氨基酸组成中,必需氨基酸总质量为氨基酸总质量的57.3%,氨基酸组成模式符合FAO/WHO推荐的理想模式。Contents of the nutritive composition,Vitamins and amino acids from Tilapia processing waste were analyzed.The results showed that Ca,Vitamin D and E were rich,that crude protein and lipids were higher with the content values of 13.10%,14.77%,respectively.In the compositions of acids in protein,the essential amino acids accounted for 57.3% of total amino acids.The pattern of amino acid ratio was agreed with the pattern of amino acid ratio of protein recommended by FAO and WHO.

关 键 词：罗非鱼 下脚料 营养成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]