【作者】 李德涛； 刘书成； 洪鹏志； 章超桦； 吉宏武； 郝记明；

【Author】 LI De-tao, LIU Shu-cheng, HONG Peng-zhi, ZHANG Chao-hua, JI Hong-wu, HAO Ji-ming (College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China)

【机构】 广东海洋大学食品科技学院；

【摘要】 军曹鱼肉质细嫩,味道鲜美。本研究对军曹鱼各部位的基本营养成分进行测定,评价其各部位蛋白质的营养价值。研究结果表明,军曹鱼背部、腹部和内脏的蛋白质营养价值较高,而头部肌肉和鱼皮的蛋白质营养价值较低;支芳值接近于人体正常水平;呈味氨基酸占氨基酸总量的38%以上。更多还原

【Abstract】 Cobia meat is tender and delicious. In this study, the basic nutrient compositions from the different part of cobia were determined and the nutritional value of protein was evaluated. The results showed that the cobia nutritional value of protein from back, abdomen and viscera from cobia was higher, but the cobia nutritional value of protein from fish head muscles and fish skin was lower; the value of branch amino acids to aromatic amino acid was closer to the normal level of the human body; the flavour amino acids accounted for 38% of the total amino acids.更多还原