期刊论文

中文

食品科学

1002-6630

2015

36

18

80-84

10.7506/spkx1002-6630-201518014

国家自然科学基金面上项目(31371823)； 国家大宗淡水鱼产业技术体系建设专项(CARS-46)；

本校为第一机构

为研究风干武昌鱼的营养价值和特征风味,分析其灰分、脂肪、蛋白质、多肽含量、游离氨基酸和游离脂肪酸组成及挥发性成分。结果显示,风干武昌鱼中蛋白质和多肽含量高达32.72%、4.26%,脂肪和灰分含量分别为9.40%、9.38%。游离氨基酸含量为0.12%,包括人体必需的8种氨基酸,且赖氨酸、蛋氨酸含量分别为总游离氨基酸的3.31%和1.26%;呈味氨基酸(天冬氨酸、谷氨酸、甘氨酸、丙氨酸、丝氨酸、脯氨酸)含量为总游离氨基酸的85.64%,鲜味氨基酸(天冬氨酸、谷氨酸、甘氨酸、丙氨酸)含量高达51.07%。游离脂肪酸中不饱和脂肪酸含量为68.80%,以C_(18∶1)含量最高;多不饱和脂肪酸含量为21.98%,其中C_(20∶5)和C_(...

The nutritional components including ash, fat, protein, oligopeptide, free amino acid composition, free fatty acid composition and the volatile compounds were investigated to evaluate the nutritional value and characteristic flavor of air-dried fermented blunt snout bream（Megalobrama amblycephala）. The results showed that the contents of protein, oligopeptide, fat, ash, and free amino acids were 32.72%, 4.26%, 9.40%, 9.38%, and 0.12% in air-dried fermented M. amblycephala, respectively. The fermented fish contained all the essential amino aci...