摘要
为开发利用三文鱼皮,我们对其成分进行了分析:每百克三文鱼皮中含蛋白质58.28g;氨基酸55.89g,其中必需氨基酸17.45g、甘氨酸8.36g、羟脯氨酸0.60g;脂肪24.31g、不饱和脂肪酸占77.0%、其中单不饱脂肪酸37.0%、多不饱和脂肪酸40.0%、必需脂肪酸3.1%、EPA和DHA29.0%;维生素E0.19mg;碳水化合物11.34g;灰分3.50g;还含铁、锌、锰、钴、硒等微量元素。
A trial was conducted to analyze the nutrient content of salmon skins so as to enhance the development and utilization of the resource of salmon skins. The results showed that there were 58.28% protein,55.89% amino acid including 17.45% essential amino acid, 8.36% L- glycine and 0.60% L- hydroxyproline, 24.31% crude fat including 77.0% unsaturated fatty acids which consists of 37.0% monounsaturated fatty acid, 40.0% polyunsaturated fatty acid,3.1 % essential fatty acid and 29.0% DHA and EPA, 11.34% hydrocarbon,3.5% total ash including some mineral trace elements（ Fe, Zn, Mn, Co, Se etc. ） in dry weight.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期218-220,共3页
Science and Technology of Food Industry
基金
科技厅重大项目资助(2007F10031)
