鳖肉营养价值的评定

【作者】 毛学英； 马俪珍；

【机构】 中国农业大学食品学院；

【摘要】 测定了鳖的含肉率以及鳖肉的营养成分含量,并对其营养价值作了综合评定。鳖的含肉率为25.48％。鳖肉蛋白质含量为19.31％,脂肪含量为2.16％,17种氨基酸的总量为18.99％,其中7种必需氨基酸总量为9.27％(不包括色氨酸),4种鲜味氨基酸总量为7.40％。鳖肉所含人体必需氨基酸总量高于FAO制订的蛋白质氨基酸标准,而且必需氨基酸的构成比例基本符合FAO标准。鳖肉氨基酸分(AAS)和化学分(CS)分别为0.923和0.554。鳖肉中苏氨酸、异亮氨酸、亮氨酸、苯丙氨酸+酪氨酸及赖氨酸含量均超过WHO/FAO标准。更多还原

【Abstract】 The rate of flesh content and nutrient content of turtle (Trionyx sinesis) were determined, its nutritional value was synthetically evaluated. Turtle’s flesh content was 25.84% . Its protein and fat content was 19.30%and 2.16% , respectively. The total content of seventeen amino acids, seven essential amino acids (except Trp ), four delicate amino acids were 18.99%, 9.27% and 7.40 % , respectively . Total content of essential amino acids were higher than the amino acid standard for protein worked out by FAO standard. The amino acid score (AAS) and chemical score (CS) were 0.923 and 0.554, respectively. The content of Thr, Ile, Leu, Phe + Tyr and Lys was higher than that of FAO standard.更多还原