斑点叉尾鮰鱼鱼皮及其制品的营养品质比较  

Nutritional Quality Comparison of Channel Catfish Skin and Its Products

作　　者：毛艳贞[1,2] 李诚[1] 刘耀敏 宋军 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]通威股份有限公司,成都610041

出　　处：《中国食物与营养》2012年第11期66-69,共4页Food and Nutrition in China

摘　　要：研究斑点叉尾鮰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%。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.

关 键 词：斑点叉尾鮰鱼皮 营养品质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]