ATLANTIC MACKEREL (SCOMBER-SCOMBRUS, L) - SEASONAL-VARIATION IN PROXIMATE COMPOSITION AND DISTRIBUTION OF CHEMICAL NUTRIENTS
ATLANTIC MACKEREL (SCOMBER-SCOMBRUS, L) - SEASONAL-VARIATION IN PROXIMATE COMPOSITION AND DISTRIBUTION OF CHEMICAL NUTRIENTS
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DOI：
10.1111/j.1365-2621.1981.tb04449.x
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发表时间：
1981-01-01
影响因子：
3.9
通讯作者：
CONSTANTINIDES, SM
中科院分区：
文献类型：
--
作者：
LEU, SS;JHAVERI, SN;CONSTANTINIDES, SM
研究了大西洋鲭鱼（Scomber scombrus）的化学成分。平均53.5%的鱼由可食用部分组成，蛋白质含量超过16%。生肉和熟肉的PER值分别为3.7和3.1，酪蛋白为2.5。氨基酸谱表明，与酪蛋白相比，必需氨基酸的平均值等于或高于平均值。脂质水平随不同食用部位水分含量的变化而变化。饱和脂肪酸与多不饱和脂肪酸的比例为1:3。在湿基础上，钠含量为0.07%，这表明该物种包括在低钠饮食中。
The chemical components of Atlantic Mackerel (Scomber scombrus) were investigated. An average of 53.5% of the fish consisted of edible portions, with more than 16% protein. PER values for raw and cooked muscles were 3.7 and 3.1, respectively, with casein being 2.5. The amino acid profile indicated equal or above average values for the essential amino acids when compared to casein. Lipid levels varied seasonally with the moisture content in various edible portions. A 1:3 ratio of saturated to polyunsaturated fatty acids was observed in this species. Sodium levels were 0.07% on a wet basis which suggests inclusion of this species in low sodium diets.