CHEMICAL-COMPOSITION AND NUTRITIONAL-VALUE OF PROCESSING DISCARDS OF COD (GADUS-MORHUA)

被引：26

作者：

SHAHIDI, F

NACZK, M

PEGG, RB

SYNOWIECKI, J

机构：

[1] Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St John's

来源：

FOOD CHEMISTRY | 1991年 / 42卷 / 02期

基金：

加拿大自然科学与工程研究理事会;

关键词：

D O I：

10.1016/0308-8146(91)90030-R

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cod offal from Atlantic species (Gadus morhua) during the intense summer inshore fisheries, June-August, was analyzed for its chemical composition and energy value. The crude protein content of the samples was 14.3% and this included 2.55% collagen. The total lipid content of the offal was 4.3% and its ash content averaged 3.95%. Thus, the energy value of the offal was calculated as 413 kJ/100 g. The offal has an increased content of glycine, alanine, serine, proline and hydroxyproline as compared to the cod muscle proteins. Based on the content of selected amino acids, the calculated PER value for the offal was 1.88-2.36 as compared to 2.86-3.24 for the cod muscle. The fatty acid composition of the offal was similar to that of the cod-liver oil.

引用

页码：145 / 151

页数：7

共 11 条

[1]

ALSMEYER RH, 1974, FOOD TECHNOL-CHICAGO, V28, P34

[2]

BLACKBURN S, 1968, METHODS TECHNIQUES, P21

[3]

BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911

[4] EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS [J].