马氏珍珠贝肉营养成分分析及评价  

Analysis and Evaluation of Nutritive Composition in Pinctada martensii Meat

作　　者：刁石强[1] 李来好[1] 陈培基[1] 吴燕燕[1] 杨贤庆[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广州510300

出　　处：《浙江海洋学院学报（自然科学版）》2000年第1期42-46,共5页Journal of Zhejiang Ocean University(Natural Science Edition)

摘　　要：对马氏珍珠贝肉进行较全面的营养成分分析，马氏珍珠贝肉的蛋白质为81．2％（DW），氨基酸的评分为84分；并富含牛磺酸、高度不饱和脂肪酸、维生素和钙、磷、锌、铁、锰等多种人体必需的无机盐及微量元素。其中牛磺酸含量为2320mg／100g（DW）；脂肪酸含量占脂肪总量的67．5％以上，尤其是多不饱和脂肪酸C20.5（EP）和C22.6（DHA）的含量丰富，分别为12．6％和22．1％。结果表明，马氏珍珠贝肉是一种高蛋白、低脂肪。In this paper, the nutritional compositions of Pinctada marteusii meat were analyzed. The content of protein was 81. 2% (DW) and the score of amino acid was 84. It was rich in taurine, polyunsaturated fatty acid, vitamins, Ca, P, Zn, Fe, Mn and so on. The taurine content was 2320mg/ 100g(DW); polyunsaturated fatty acid contents were over 67. 5% of all fat. The contents of EPA and DHA were 12. 6% and 22. 1% respectively. The results showed that the pearl meat was the seafood with higher protein and lower fat.

关 键 词：马氏珍珠贝肉 营养成分 营养评价 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]