中国水产科学研究院机构知识库

Analysis and Evaluation of Nutrient Composition of the Factory Farming Jade Perch

收藏
分享
全文链接

文献类型：外文期刊

作者： Wei, Ya ¹ ; Zhao, Yongqiang ¹ ; Hao, Shuxian ¹ ; Cen, Jianwei ¹ ; Huang, Hui ¹ ; Lin, Wanling ¹ ; Li, Laihao ¹ ;

作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Guangzhou, Guangdong, Peoples R China

关键词： jade perch;nutrient composition;evaluation

期刊名称：BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING III, PTS 1 AND 2

ISSN： 1022-6680

年卷期： 2014 年 884-885 卷

页码：

收录情况： SCI

摘要： Jade perch (Scortum barcoo) meat nutrition analysis and evaluation was carried out in this paper, results showed that: the protein content, fat content and total amino acid content of Jade perch are 18.4%, 9.0% and 19.99% respectively. As a balanced amino acid combination, it contains a variety of amino acids necessary for the meat, glutamic acid content of up to 3.10%, delicious amino acids in the total amino acid content 7.64%. Jade perch has a lower fat content, but rich in unsaturated fatty acids, DHA content is 3.36%, rich in Ca, Fe, Zn, Se and other trace elements, in the jade perch, the heavy metals and other toxic substances analysis showed that they are in line with national health and safety standards, the Jade Perch is a good quality, high nutritional value of edible fish.

相关文献

[1]The complete mitochondrial genome of jade perch, Scortum barcoo (Perciformes: Terapontidae: Scortum). Liu, Chun,Li, Kaibin,Wang, Qing,Wang, Fang,Zeng, Weiwei,Mai, Xiaomei,Wu, Shuqin.

[2]Edible peanut worm (Sipunculus nudus) in the Beibu Gulf: Resource, aquaculture, ecological impact and counterplan. Li, Junwei,Xie, Xiaoyong,Zhu, Changbo,Guo, Yongjian,Chen, Suwen. 2017

作者其他论文更多>>

Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science

作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie

关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels

作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang

关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin

作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan

关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation

作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang

关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability

作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe

关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity

作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun

关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
Characterization of firmness in fermented sea bass ( Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses

作者：Chen, Qian;Li, Jun;Chen, Qian;Nie, Shi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Xiang, Huan;Wang, Di;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Chen, Qian

关键词：Fermented sea bass; Proteomics; Firmness; Microstructure

Analysis and Evaluation of Nutrient Composition of the Factory Farming Jade Perch

作者其他论文 更多>>

Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science

Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels

Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin

Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation

Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability

Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity

Characterization of firmness in fermented sea bass ( Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses

意 见 箱

作者其他论文更多>>

意见箱