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采用食品分析方法对军曹鱼各部位的基本营养成分进行了测定,重点评价了其蛋白质的营养价值。结果表明,军曹鱼富含蛋白质和脂肪;军曹鱼背部肌肉和腹部肌肉蛋白质的营养价值较高,鱼头、鱼皮和内脏的蛋白质营养价值较低;军曹鱼氨基酸的支/芳值在2.4~2.6之间,接近于人体正常水平;军曹鱼肌肉的鲜味氨基酸占氨基酸总量的比值在38%~40%之间。
The basic nutrient components of cobia were determined by food analysis method, and the nutritional value of their proteins was evaluated. The results showed that the Cobia was rich in protein and fat, the nutritional value of the muscle and abdominal muscle protein of Cobia was higher, and the nutritional value of protein in the head, skin and viscera was lower. The amino acid branch / aromatic value of Cobia was between 2.4 and 2.6 , Close to the normal level of the human body; cobia fish muscle flavor amino acid ratio of total amino acids in the 38% to 40%.