食品工业科技2017，Vol.38Issue(14)：285-288,293,5.DOI:10.13386/j.issn1002-0306.2017.14.056
罗非鱼下脚料营养成分的分析及评价
Analysis and evaluation of nutritional components in tilapia byproduct
摘要
Abstract
Nutritional components of tilapia byproduct were analyzed and nutritive quality was evaluated.The results showed that tilapia byproduct accounted for 56.3％ of the whole fish body.The contents of crude protein,crude fat,polysaccharose and crude ash of tilapia byproduct were 60.5％,18.4％,10.6％,0.9％ and 8.8％ respectively.In dry sample,the total content of amino acids was 26.38％,among which essential amino acids and delicious amino acids accounted for 36％ and 45％.The ratio of essential amino acids to non-essential amino acids was 55％.The amino acids index (EAAI)and the biological valence (BV)were 83.16 and 78.95 respectively.The constitutional rate of the essential amino acids accorded with the FAO/WHO Standard.The unsaturated fatty acids accounted for 50.8 ％ of the total fatty acids.Calcium (Ca) was the most predominant mineral element and its content was 43600 mg/kg.In conclusion,tilapia byproduct is a valuable marine biology resource rich in protein,fatty acids and mineral elements,which should be fully utilized.关键词
罗非鱼下脚料/营养成分/营养评价Key words
tilapia byproduct/nutritional components/nutritive evalnation分类
轻工纺织引用本文复制引用
苏永昌,刘淑集,刘智禹,刘秋凤,王茵..罗非鱼下脚料营养成分的分析及评价[J].食品工业科技,2017,38(14):285-288,293,5.基金项目
国家海洋经济创新发展区域示范项目(2014FJPT01) （2014FJPT01）
福建省海洋高新产业发展专项项目([2013]026) （[2013]026）
福建省省属公益类科研院所基本科研专项(2016R1003-12) （2016R1003-12）
厦门南方海洋研究中心项目(14PZY017NF17). （14PZY017NF17）
