杂交鲟肌肉与软骨的营养成分分析及品质评价OA北大核心CSCDCSTPCD
Evaluation of nutritional components and quality in the muscle and cartilage of hybrid sturgeon
运用生物化学方法对人工养殖杂交鲟(达氏鳇♀×史氏鲟♂)肌肉和软骨(头骨、脊骨)的营养成分进行测定和分析.杂交鲟肌肉中一般营养成分含量较常见的经济型淡水鱼类略高;肌肉蛋白质中必需氨基酸指数为76.89,其构成比例符合FAO/WHO的理想模式;不饱和脂肪酸占总脂肪酸的70.5％;矿质元素中钙磷比为8.8,锌、铜、铁三种微量元素的比例较合理.杂交鲟脊骨中粗蛋白和总糖占干重的比例与鲨鱼软骨相近,脊骨和头骨蛋白质的氨基酸及脂肪酸组成基本一致.软骨中还含有丰…查看全部>>
The contents of nutritive compositions in muscle and cartilage (skull and vertabra,respectively) of cultured hybrid sturgeon (H.dauricus ♀ x A.schrincki ♂) were measured with bio-chemical methods.The content of general nutrition was higher than common freshwater fishes.The essential amino acid index (EAAI) was 76.89 and the constitutional ratio of EAA met the Food and Agriculture Organization of the United Nations (FAO)/Word Health Organization(WHO) standard…查看全部>>
石奇立;王锡昌
上海海洋大学食品学院,上海201306上海海洋大学食品学院,上海201306
医药卫生
杂交鲟肌肉软骨营养评价
hybrid sturgeon muscle cartilage nutritional evaluation
《食品工业科技》 2013 (16)
338-341,4
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