蔬菜复合鱼肉饼营养成分分析  

Analysis of Nutrients in Fish Pies with Vegetables

作　　者：梁鹏[1,2] 田宇静[1,3] 马俪珍[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]国家大宗淡水鱼加工技术研发分中心,天津300384 [3]山西农业大学食品学院,山西太谷030801

出　　处：《食品研究与开发》2012年第12期190-193,共4页Food Research and Development

摘　　要：对自制的蔬菜复合鱼肉饼的营养成分进行了测定,实验结果表明蔬菜复合鱼肉饼与空白鱼肉饼相比,水分含量高,脂肪减少,含有少量的膳食纤维,其中必需氨基酸含量高,两者都含有丰富的不饱和脂肪酸和Ca、Fe、Zn、Mg矿质元素。特别是富含亚麻酸和亚油酸,不饱和度达到了99%～100%,两种鱼肉饼总氨基酸含量为11%～13.5%,组合比例均衡,其中含有人体所必需的各种氨基酸,必需氨基酸占总氨基酸含量达到46%以上。In this paper,nutrients in homemade fish pies with vegetables were determined with plain fish pie as the control.The results showed that compared to the control,increased moisture content and essential amino acids,reduced fat and dietary fiber contents were observed in fish pies with vegetables.And both pies contained rich minerals（Ca,Fe,Zn,Mg） and a great number of unsaturated fatty acids,especially linolenic and linoleic acid,the level of unsaturated fatty acids reached 99 %-100 %.At the same time,total amino acids contents ranged in 11 %-13.5 % and essential amino acids were more than 46 %.

关 键 词：蔬菜 鱼肉饼 营养成分 

分 类 号：R151[医药卫生—营养与食品卫生学]