| 长竹蛏肉营养成分的分析 |
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| 引用本文： | 蔡丽玲.长竹蛏肉营养成分的分析[J].水产科学,2002,21(4):12-14. |
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| 作者姓名： | 蔡丽玲 |
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| 作者单位： | 嘉兴学院化工系,浙江,嘉兴,314001 |
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| 摘 要： | 实验结果表明：其干物质中蛋白质为65．99％，脂肪为9．32％，灰分为13．76％；氨基酸总量占干物质的58．30％，占蛋白质的88．34％，必需氨基酸占氨基酸总量的35．64％；氨基酸评分为60．6％分。分析表明长竹蛏肉是一种高蛋白，低脂肪，营养价值丰富的海产品。
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| 关 键 词： | 长竹蛏肉 长竹蛏 营养成分 氨茯酸 成分分析 |
| 文章编号： | 1003-1111(2002)04-0012-03 |
| 修稿时间： | 2001年10月29 |
Nutritious Composition Analysis of Solen gouldii Muscle |
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| CAI Li,ling.Nutritious Composition Analysis of Solen gouldii Muscle[J].Fisheries Science,2002,21(4):12-14. |
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| Authors: | CAI Li ling |
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| Abstract: | Nutritious composition of Solen gouldii muscle was analyzed.The content of protein,fat and ash were 65.99%,9.32% and 13.76%(DW) respectively.The total amount of amino acids was 58.30%(DW)and 88.34%(protein).Essential amino acids took up 35.64% of the total amount of amino acids,the score of amino acids was 60.6.The results showed that the muscle of Solen gouldii was the seafood with higher protein and lower fat. |
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| Keywords: | Solen gouldii Nutvitions compositions Amino acids |
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