摘要
以3种金枪鱼背部肌肉为研究对象,对其背部营养成分分析并评定。结果表明:黄鳍金枪鱼、蓝鳍金枪鱼、鲣鱼背部肌肉中水分含量分别为72.35%、73.55%、75.48%;蛋白质含量分别为25.53%、24.68%、23.75%;脂肪含量分别为1.07%、0.98%、1.15%;灰分分别为0.94%、0.88%、1.03%;金枪鱼内含有人体内所必需的8种氨基酸,其中缬氨酸化学评分最低,为第一限制性氨基酸;DHA与EPA含量之和均在30%以上;并含有丰富的微量元素,因此金枪鱼肉是一种营养非常丰富的水产品。
The nutrients of back meat of three tuna were analyzed. The result showed that the moisture content of yellowfin tuna, bluefin tuna and skipjack tuna was 72.35%, 73.55%, 75.48%; Protein was 25.53%, 24.68%, 23.75%;Fat was 1.07%, 0.98%, 1.15%;Ash was 0.94%, 0.88%, 1.03%. Tuna contained eight kinds of amino acids which were essential for the body. Among them, valine was the lowest by the chemical score as the first limiting amino acid. Furthermore, EPA and DHA accounted for more than 30%, and it was rich in trace elements. Therefore, the tuna is a kind of nutrious aquatic product.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2013年第5期393-397,共5页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省教育厅科研项目(Y201328435)
