摘要
对黄鳍金枪鱼鱼头的营养成分进行了分析,并对其蛋白质营养价值进行了评价。结果显示,金枪鱼头粗蛋白含量干基计为68.0%,脂肪27.2%,含有丰富的钠和钙;根据1973年FAO/WHO推荐的必需氨基酸需要量模式对金枪鱼头蛋白进行评价,氨基酸评分为60,第一限制性氨基酸为色氨酸。用木瓜蛋白酶和风味酶双酶同时酶解金枪鱼头蛋白,酶解液经调配制得营养液,其总氮为1.02g/100mL,氨基酸总量为986.81mg/100mL。
The nutrition component of yellow fin tuna head were analyzed, nutrient value of which protein was evaluated. The results showed that the content of crude protein was 68.0 % in dry basis, fat 27.2 %, abundant sodium and calcium. Nutrient value of yellow fin tuna muscle protein was evaluated by FAO/WHO essential amino acid model in 1973, which the amino acid value was 60 and the first limited amino acid was tryptophan. The protein of yellow fin tuna head was hydrolyzed by papain and flavor protease. Nutrient solution was prepared with enzymolysis protein of tuna head, in which the total nitrogen was 1.02 g/100 mL,the total content of amino acids 986.81 mg/100 mL.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期140-143,共4页
Food Research and Development
基金
广东省海洋与渔业局科技兴海项目<金枪鱼下脚料综合利用技术的研究>
关键词
黄鳍金枪鱼
鱼头
营养成分
酶解
yellow fin tuna
tuna head
nutrition component
enzymolysis
