| 摘要: |
| 乳状鱼蛋白是以鱼类为原料采用酶水解方法制作的一种鱼蛋白制品.以低值淡水鱼鲢鱼整鱼为原料制作的乳状鱼蛋白,其营养成分和氨基酸组成具有如下特点:蛋白质含量丰富,脂肪含量较高(质量分数分别为18.4% 和7.1%),其组成中不饱和脂肪酸质量分数约占70%,且EPA 和 DHA的总量达到12.1%;此外,铁、锌含量较高,质量分数分别为30.7mg/kg和42.2mg/kg.组成蛋白质的各必需氨基酸除甲硫氨酸和胱氨酸外,其他均接近或超过FAO/WHO模式或全蛋蛋白.由大鼠生长试验结果表明,其蛋白质的PER和NPR均高于酪蛋白,因此可以认为乳状鱼蛋白是食品加工的良好的蛋白质源. |
| 关键词: 营养评价 乳状鱼蛋白 鲢鱼 |
| DOI： |
| 分类号:R151.2 |
| 基金项目: |
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| Evaluation of Nutritive Value of Creamy Fish Protein |
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| Abstract: |
| Creamy fish protein (CFP) is a kind of fish protein product produced by the method of enzymatic hydrolysis using low value fish as material. The nutritive value of CFP made of round silver carp was evaluated. The results showed that in this product the protein content was high as 18.4% and rich in unsaturated fatty acids. The total contents of EPA and DHA were 12.1%. The product also contained high contents of iron and zinc that are essential for human health. The results of biological evaluation showed that the quality of the protein could be compared favourably with the casein protein. Therefore, the CFP made of round silver carp is a good material for production of foods rich in nutrients. |
| Key words: evaluation of nutrition value CFP silver carp |
