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dc.contributor.author吴仁协
dc.contributor.author苏永全
dc.contributor.author王军
dc.contributor.author洪万树
dc.contributor.author张其永
dc.date.accessioned2017-11-14T01:23:20Z
dc.date.available2017-11-14T01:23:20Z
dc.date.issued2008-02-15
dc.identifier.citation台湾海峡,2008,(01):24-28
dc.identifier.issn1000-8160
dc.identifier.otherTWHX200801005
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/140920
dc.description.abstract分析了尖刀蛏(Cultelles scalprum)肉的生化成分,并对其营养价值进行评定.结果显示:尖刀蛏的含肉率为60.3%,鲜肉中的水分、蛋白质、脂肪和灰分含量分别为84.21%、10.85%、1.31%和1.71%,人体必需氨基酸占氨基酸总量的37.3%,不饱和脂肪酸含量占总脂肪的43.1%,其中廿碳五烯酸(C20∶5,EPA)和廿二碳六烯酸(C22∶6,DHA)的含量分别占总脂肪的7.8%和15.7%.研究结果表明,尖刀蛏含肉率高,营养丰富,有较高的营养价值和保健价值.
dc.description.abstractThe biochemical compositions of Cultelles scalprum were analyzed,and it'snutritional quality was also synthetically evaluated.The results showed that the flesh rate was at 60.3%,and it contains 84.21% of water,10.85% of protein,1.31% of lipid and 1.71% of ash.The contents of essential amino acids accounted for 37.3% of the total amino.The ratios of unsaturated fatty acids,EPA and DHA to total fatty acids were 43.1%,7.8% and 15.7%,respectively.It indicats that Cultelles scalprum is a high nutritional and healthy food for human consumption.
dc.language.isozh_CN
dc.subject尖刀蛏
dc.subject生化成分
dc.subject营养评价
dc.subjectCultelles scalprum
dc.subjectbiochemical compositions
dc.subjectnutritive evaluation
dc.title尖刀蛏生化成分和营养价值评价
dc.title.alternativeBiochemical compositions and nutritive evaluation of Cultelles scalprum
dc.typeArticle


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