摘要
对鮟鱇鱼鱼皮、金鳟鱼鱼皮和大马哈鱼鱼皮的基本成分、氨基酸含量、脂肪酸含量及矿物质含量进行比较和分析。3种鱼皮的粗蛋白质含量是大马哈鱼鱼皮(31.1%)>金鳟鱼鱼皮(30.41%)>鮟鱇鱼鱼皮(20.46%),氨基酸组成相似,3种鱼皮中氨基酸含量最高的均为甘氨酸,分别为26.83,180.00和71.78 mg/g,3种鱼皮的EAAI值均为1.29,均可作为开发蛋白质类产品的优质蛋白源;3种鱼皮饱和脂肪酸占脂肪酸总量比例分别为23.03%,33.37%和26.18%,占比最大的是金鳟鱼鱼皮,单不饱和脂肪酸占比最大的是大马哈鱼鱼皮,多不饱和脂肪酸占比最大的是鮟鱇鱼鱼皮;鮟鱇鱼鱼皮和金鳟鱼鱼皮含有丰富的矿物质元素,含量最丰富的均为钙,含量分别为1537.15和9199.03 mg/kg;大马哈鱼皮中的矿物质元素较少。鮟鱇鱼鱼皮与其他2种鱼皮氨基酸组成相似,脂肪酸相差较大,矿物质元素较其他2种更丰富。
The basic components,amino acid content,fatty acid content and mineral content of carp skin,golden carp skin and salmon skin were compared and analyzed.The crude protein content of the three kinds of fish skin was salmon fish skin(31.1%)>gold carp skin(30.41%)>carp skin(20.46%);The amino acid composition was similar;Glycine was the highest amino acid content in three fish skins,which were 26.83,180.00 and 71.78 mg/g;The EAAI values of all three skins were 1.29,which could be used as a high-quality protein source for the development of protein products.The proportion of saturated fatty acids of total fatty acids of three kinds of fish skins was 23.03%,33.37%,and 26.18%,respectively.The largest proportion was the golden carp skin.The largest proportion of monounsaturated fatty acids was salmon skin and the proportion of polyunsaturated fatty acids.The largest was carp skin;Carp skin and golden carp skin are rich in mineral elements;The most abundant was calcium,the content of which was 1537.15 and 9199.03 mg/kg.There were fewer mineral elements in the skin of salmon.The amino acid composition of the carp skin and the other two kinds of fish skin was similar;The fatty acid difference was larger;The mineral elements were more abundant than the other two.
作者
王锡念
徐志善
孙钦军
包建强
WANG Xinian;XU Zhishan;SUN Qinjun;BAO Jianqiang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture,Shanghai 201306)
出处
《食品工业》
CAS
北大核心
2020年第4期328-333,共6页
The Food Industry