頁籤選單縮合
題名 | 魷魚及其加工製品的蛋白質效率 |
---|---|
作者姓名(中文) | 蕭寧馨; 張慈安; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 16:1/2 民80.04 |
頁次 | 頁131-137 |
專輯 | 國民營養 |
分類號 | 411.38 |
關鍵詞 | 加工; 效率; 蛋白質; 魷魚; |
語文 | 中文(Chinese) |
中文摘要 | 本省魷魚之年獲量龐大,其生鮮及其加工製品為國人嗜食之食品,故以動物實驗法測定市售之生鮮魷魚(加熱烹煮與不加熱),鹼發泡魷魚(加熱烹煮與不加熱),魷魚干,魷魚絲等六種魷魚食品之蛋白質效率(PER),並以酪蛋白(PER為2.5)為對照組,計算相對PEP值。結果得知各組之蛋白質效率分別是未加熱生鮮魷魚3.71,加熱生鮮魷魚3.36,未加熱鹼泡魷魚3.69,加熱鹼泡魷魚3.73;,魷魚干3.71,魷魚絲4.07。與酪蛋白組3.71比較,顯示魷魚及其加工製品之蛋白質品質與酪蛋白相似。比較動物之生長及攝食可見鹼發泡魷魚加熱組之動物在四週內之體重增加量及飼料攝取量均顯高於其他各組。 |
英文摘要 | Annual yield of squid in Taiwan was as high as 94,000 tons in1986. Both fresh and processed squid products are Chinese favoritefoods. The protein efficiency ratio (PER) of uncooked and cookedsquids, uncooked and cooked limed squids, dried squid and shrededsquid were measured, and was compared with that of casein. The PERvalues for the squid products were : uncooked 3.71 , cooked 3.36,uncooked limed 3.69, cooked limed 3.73 , dried 3.71 and shreded 4.07.Compared to the PER value of 3.71 for casein, the protein of squidand its processed products has similar quality as casein. Rats fed oncooked limed squid exhibited higher feed intake and body weight gainthan all the other groups. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。