| 罗非鱼加工下脚料的营养成分分析及评价 |
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| 引用本文： | 彭燕,李瑞伟,巩育军,谢意冰,王辉.罗非鱼加工下脚料的营养成分分析及评价[J].茂名学院学报,2010,20(6):18-20. |
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| 作者姓名： | 彭燕 李瑞伟 巩育军 谢意冰 王辉 |
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| 作者单位： | [1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]茂名市茂南三高渔业发展有限公司,广东茂名525000 [3]广东海洋大学水产学院,广东湛江524025 |
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| 基金项目： | 茂名学院自然科学研究基金 |
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| 摘 要： | 对罗非鱼加工下脚料的一般营养成分、氨基酸组成和维生素进行了分析。分析结果表明：下脚料富含钙、维生素D和E,蛋白质和脂肪含量较高,其质量分数分别为13.10%,14.77%。在下脚料的氨基酸组成中,必需氨基酸总质量为氨基酸总质量的57.3%,氨基酸组成模式符合FAO/WHO推荐的理想模式。
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| 关 键 词： | 罗非鱼 下脚料 营养成分 |
Analysis and Assessment of Nutritive Composition from Tilapia Processing Waste |
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| PENG Yan,LI Rui-Wei,GONG Yu-Jun,XIE Yi-Bing,WANG Hui.Analysis and Assessment of Nutritive Composition from Tilapia Processing Waste[J].Journal of Maoming College,2010,20(6):18-20. |
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| Authors: | PENG Yan LI Rui-Wei GONG Yu-Jun XIE Yi-Bing WANG Hui |
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| Institution: | 1.College of Chemistry and Life Science,Guangdong University of Petrochemical Technology,Maoming 525000,China;2.Three High and Fishery Company in South of Maoming,Maoming 525000,China;3.Fisheries College,Guangdong Ocean University,Zhanjiang 524025,China) |
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| Abstract: | Contents of the nutritive composition,Vitamins and amino acids from Tilapia processing waste were analyzed.The results showed that Ca,Vitamin D and E were rich,that crude protein and lipids were higher with the content values of 13.10%,14.77%,respectively.In the compositions of acids in protein,the essential amino acids accounted for 57.3% of total amino acids.The pattern of amino acid ratio was agreed with the pattern of amino acid ratio of protein recommended by FAO and WHO. |
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| Keywords: | Tilapia processing waste nutrient |
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