摘要
实验结果表明 :其干物质中蛋白质为 6 5 99%、脂肪为 9 32 %、灰分为 13 76 % ;氨基酸总量占干物质的5 8 30 %、占蛋白质的 88 34% ,必需氨基酸占氨基酸总量的 35 6 4 % ;氨基酸评分为 6 0 6分。分析表明长竹蛏肉是一种高蛋白、低脂肪 。
Nutritious composition of Solen gouldii muscle was analyzed.The content of protein,fat and ash were 65.99%,9.32% and 13.76%(DW) respectively.The total amount of amino acids was 58.30%(DW)and 88.34%(protein).Essential amino acids took up 35.64% of the total amount of amino acids,the score of amino acids was 60.6.The results showed that the muscle of Solen gouldii was the seafood with higher protein and lower fat.
出处
《水产科学》
CAS
北大核心
2002年第4期12-14,共3页
Fisheries Science
