摘要
通过对斑点叉尾鮰鱼片的加工工艺、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:斑点叉尾鮰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。冻斑点叉尾鮰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。
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.
出处
《肉类工业》
2011年第11期25-27,共3页
Meat Industry
关键词
斑点叉尾鮰鱼片
加工工艺
营养成分
质构
channel catfish slice
processing technique
nutrient component
texture
