肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2011年
11期
25-27
,共3页
斑点叉尾鲴鱼片%加工工艺%营养成分%质构
斑點扠尾鲴魚片%加工工藝%營養成分%質構
반점차미고어편%가공공예%영양성분%질구
channel catfish slice%processing technique%nutrient component%texture
通过对斑点叉尾鲴鱼片的加工工艺、操作要点的介绍和对鱼片的营养成分、质构的详细分析，得出：斑点叉尾鲴鱼片中含有多种人体必须氨基酸，氨基酸总量14．93％，粗蛋白质含量15％，粗脂肪含量3％。经工厂化加工的鱼片无刺，解决了吃鱼被卡带来的烦恼。冻宽点叉尾鲴鱼片是一种营养价值高、食用方便的产品，具有良好的市场前景。
通過對斑點扠尾鲴魚片的加工工藝、操作要點的介紹和對魚片的營養成分、質構的詳細分析，得齣：斑點扠尾鲴魚片中含有多種人體必鬚氨基痠，氨基痠總量14．93％，粗蛋白質含量15％，粗脂肪含量3％。經工廠化加工的魚片無刺，解決瞭喫魚被卡帶來的煩惱。凍寬點扠尾鲴魚片是一種營養價值高、食用方便的產品，具有良好的市場前景。
통과대반점차미고어편적가공공예、조작요점적개소화대어편적영양성분、질구적상세분석，득출：반점차미고어편중함유다충인체필수안기산，안기산총량14．93％，조단백질함량15％，조지방함량3％。경공엄화가공적어편무자，해결료흘어피잡대래적번뇌。동관점차미고어편시일충영양개치고、식용방편적산품，구유량호적시장전경。
By analyzing the nutrients and texture and introducing processing technique and key operating points of the channel catfish slice, the results showed that the Channel catfish slice contained a variety of essential amino acids, and the content of amino acids, protein and fat were 14.93% , 15% and 3% , respectively. There was no fishbone after processing so that people would not be stuck when eating fish. In a word, frozen channel catfish slice was a kind of convenience food with high nutritional value and good market prospects.
