鱿鱼皮营养成分分析

Analysis of Nutrient Components of Squid Skin

[目的]系统地分析鱿鱼皮的营养成分,为风味鱿鱼皮休闲食品的开发提供依据。[方法]以秘鲁鱿鱼皮为原料,采用国标等方法对其成分进行分析。[结果]试验表明,鱿鱼皮蛋白含量丰富,有多种维生素、矿物元素和氨基酸,必需氨基酸(除色氨酸外)占总氨基酸的含量达30.97%。另外,鱿鱼皮中含有较多种类的脂肪酸,不饱和脂肪酸相对含量高达72.84%,尤其是DHA含量占总脂的35%。[结论]研究证明,鱿鱼皮具有较高的营养价值和加工利用前景,可加工成休闲食品。

[ Objective] To analyze the nutrition components in squid skin and provide reference for development of squid skin snack food. [ Method] Using the national standard and other methods, nutritional composition and characteristics of components were analyzed in the skin of Peru squid. [ Result] The experiment showed that squid skin has abundant protein and contains a variety of vitamins, minerals and amino acids, essential amino acids （ except tryptophan） accounted 30.97% of the total amino acid. In addition, squid skincontains many kinds of fatty acids and the relative content of unsaturated fatty acids is as high as 72.84% , especially for DHA of which content accounted for 35% of total fat. [ Conclusion] The study proved that squid skin had a higher nutritional value and prospects of processing and Utilization, which can be processed into snack foods.