【摘要】 为进一步利用烤鳗副产物这一资源,分别对其蛋白质、氨基酸、脂肪酸、金属元素含量进行了测定.结果表明:烤鳗副产物主要含脂肪和蛋白质;副产物中脊骨的Ca和Mn的含量显著高于鱼头和鱼皮中的含量,但是K和Zn含量较低,鱼皮中Zn的含量明显较高;副产物中亚油酸的质量分数均为50%左右;脱脂鱼头粉中17种氨基酸质量分数达64.87%,其中必需氨基酸和半必需氨基酸超过氨基酸总量的30%.更多还原

【Abstract】 In order to utilize the by-products of roast eel,the protein,amino acid,fatty acid,and metal elements were determined.It was showed that fatty acid and protein were the main compounds in the by-products of roast eel.The contents of Ca and Mn in the spinal bone were higher than that in the head and the skin of the fish,but the contents of K and Zn were lower.The content of Zn was distinctly higher in the skin.The mass fraction of octadecadienoic acid was 50% in the by-products of roast eel.The mass fraction of amino acids reached 64.87% in the defatted powder of the head.The percentage of essential amino acids and half-essential amino acids reached 30% of total amino acids.更多还原