| 马氏珍珠贝肉营养成分分析及评价 |
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| 引用本文： | 刁石强,李来好,陈培基. 马氏珍珠贝肉营养成分分析及评价[J]. 浙江海洋学院学报(自然科学版), 2000, 19(1): 42-46 |
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| 作者姓名： | 刁石强 李来好 陈培基 |
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| 作者单位： | 刁石强（中国水产科学研究院南海水产研究所，广州 510300） 李来好（中国水产科学研究院南海水产研究所，广州 510300） 陈培基（中国水产科学研究院南海水产研究所，广州 510300） 吴燕燕（中国水产科学研究院南海水产研究所，广州 510300） 杨贤庆（中国水产科学研究院南海水产研究所，广州 510300） |
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| 摘 要： | 对马氏珍珠贝肉进行较全面的营养成分分析，马氏珍珠贝肉的蛋白质为81．2％(DW)，氨基酸的评分为84分；并富含牛磺酸、高度不饱和脂肪酸、维生素和钙、磷、锌、铁、锰等多种人体必需的无机盐及微量元素。其中牛磺酸含量为2320mg/100g(DW)；脂肪酸含量占脂肪总量的67．5％以上，尤其是多不饱和脂肪酸C205(EPA)和C226(DHA)的含量丰富，分别为12．6％和22．1％。结果表明，马氏珍珠贝肉是一种高蛋白、低脂肪，营养价值丰富的海产品。
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| 关 键 词： | 马氏珍珠贝肉 营养成分 营养评价 |
Analysis and Evaluation of Nutritive Composition in Pinctada martensii Meat |
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| Diao Shiqiang,Li Laihao,Chen peiji,Wu Yanyan,Yang Xianqing. Analysis and Evaluation of Nutritive Composition in Pinctada martensii Meat[J]. Journal of Zhejiang Ocean University(Natural Science Edition), 2000, 19(1): 42-46 |
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| Authors: | Diao Shiqiang Li Laihao Chen peiji Wu Yanyan Yang Xianqing |
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| Affiliation: | Diao Shiqiang,Li Laihao,Chen peiji,Wu Yanyan,Yang Xianqing(South China Sea Fisheries Institute, CAFS, Guangzhou 510300) |
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| Abstract: | In this paper, the nutritional compositions of Pinctada martensii meat were analyzed. The content of protein was 81.2% (DW) and the score of amino acid was 84. It was rich in taurine, polyunsaturated fatty acid, vitamins, Ca, P, Zn, Fe, Mn and so on. The taurine content was 2320mg/100g(DW); polyunsaturated fatty acid contents were over 67.5% of all fat. The contents of EPA and DHA were 12.6% and 22.1% respectively. The results showed that the pearl meat was the seafood with higher protein and lower fat. |
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| Keywords: | The meat of Pinctada martensii Nutritional compositions Nutrition evaluation |
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