丁的含肉率及其营养价值的分析  

Flesh Content and Nutritional Quality of Tinca tinca

作　　者：黄峰[1] 苏德学 田永胜[1] 宋全德 严安生[1] 陈迪马[1] 杜劲松 

机构地区：[1]华中农业大学水产学院,武汉430070 [2]新疆水产科学研究所,乌鲁木齐830000 [3]阿勒泰市水产办公室新,疆阿勒泰836500

出　　处：《动物学杂志》2004年第1期76-79,共4页Chinese Journal of Zoology

基　　金：国家科技攻关项目"新疆冷水鱼类资源保护和开发利用"(No .2 0 0 2EP0 50 0 13 )资助

摘　　要：报道了丁的含肉率及鱼肉生化成分 ,并对其营养价值做了综合评价。丁含肉率达 73 59% ,鱼肉蛋白质含量为 19 73% ,脂肪含量为 1 2 9%。 17种氨基酸总含量为 18 13% ,其中 7种必需氨基酸总量为 7 0 4 %。丁肌肉所含人体必需氨基酸占氨基酸总量的百分比高于WHO FAO提出的标准。必需氨基酸指数为 74 38。The flesh content and nutritional composition of Tinca tinca were measured, and its nutritional quality was evaluated. The flesh rat e for Tinca tinca was 73.59%. Its protein and fat content were 19.73%and 1.2 9%, respec tively. The total content of seven essential amino acids was 7.04%, similar to t he amino acid standard for protein worked out by WHO/FAO. The essential amino ac ids index was 74 38.

关 键 词：丁GUI 含肉率 蛋白质 脂肪 氨基酸 营养价值 鱼肉 生化成分 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]