| 淡水白鲳鱼肉蛋白质的营养评价 |
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| 引用本文： | 刘建平.淡水白鲳鱼肉蛋白质的营养评价[J].山西师范大学学报,1998,12(1):57-60. |
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| 作者姓名： | 刘建平 |
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| 作者单位： | 山西大学生物系 |
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| 摘 要： | 采用色谱法对淡水白鲳鱼肉氨基酸组成和含量进行分析,并用化学计分法对其蛋白质作营养学评价。结果表明淡水白鲳的蛋白质营养价值较高,必需氨基酸的组成比例适合人体需要。尤其对于婴幼儿和学龄儿童是一种具有优质蛋白质营养的食物。
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| 关 键 词： | 淡水白鲳 氨基酸分析 营养评价 |
Nutritional Evaluation of Protein in the Meat of Colossoma Brachypomum |
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| Liu Jianping.Nutritional Evaluation of Protein in the Meat of Colossoma Brachypomum[J].Journal of Shanxi Teachers University,1998,12(1):57-60. |
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| Authors: | Liu Jianping |
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| Institution: | Liu Jianping |
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| Abstract: | The composition and content of amino acid in the meat of colossoma brachy-pomum was analysed by chromatography and the nutritional value of its protein was evaluated by chemical scoring procedure. These results show it is high in nutritional value that protein in the meat of colossoma brachypomum and its compositionratio of essential amino acid adapts requirment of human. It is a special good food for babies and children in nutritional value of protein. |
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| Keywords: | Colossoma brachypomum Amino acid analysis Nutritional evalua-tion |
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