文献类型：期刊文献

中文题名：酶解罗非鱼下脚料制备的超微罗非鱼骨粉营养价值分析

英文题名：Analysis of nutritive value of the attritioning bone powder of Tilapia byproduct hydrolysate

作者：洪鹏志[1];杨萍[1];章超桦[1];吉宏武[1];刘书成[1];郝记明[1];张静[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025

年份：2007

卷号：23

期号：3

起止页码：125

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2004、CSCD_E2011_2012、北大核心、CSCD

基金：广东省科技厅重大攻关项目(项目编号:2004A20302004)

语种：中文

中文关键词：超微粉碎;骨粉;营养成分

外文关键词：ultrafine;Bome poweder;Nutrient content

中文摘要：The content of protein in the ultrafine tilapia bone powder was 21.3%(dry basis), fat 1.5%, ash 73.97%, Ca 28.4 g/100 g, P 12 g/100 g, the ratio of Ca and P 2.37∶1 and Fe 26 mg/100 g. Therefore, the attritioning tilapia bone powder had the characteristics of higher protein, lower fat and abundant minerals. The total content of 8 essential amino acids was 4.41%, which accounted for 22.73% in the total amino acid.

外文摘要：The content of protein in the ultrafine tilapia bone powder was 21. 3%（ dry basis）, fat 1. 5% , ash 73. 97% , Ca 28. 4 g/100 g, P 12 g/100 g, the ratio of Ca and P 2. 37 ： 1 and Fe 26 mg /100 g. Therefore, the attritioming tilapia bone powder had the characteristics of higher protein, lower fat and abundant minerals. The total content of 8 essential amino acids was 4.41% , which accounted for 22.73% in the total amino acid.