新鲜和腌制鲱鱼的化学成分

Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev Pub Date : 1900-01-01 DOI:10.26897/978-5-9675-1855-3-2021-231

D. Savostina

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引用次数: 0

摘要

在比较方面，给出了鲜鲱鱼和咸鲱鱼各化学元素含量的测定结果。研究发现，与新鲜鲱鱼相比，盐腌鲱鱼的蛋白质含量少4%，灰分多34%，锌含量15%，铁含量33%。新鲜咸鱼中有毒元素含量未超过允许水平，符合EAEU TR 040/2016的要求。

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Chemical composition of fresh and salted herring

In a comparative aspect, the results of the content of individual chemical elements in fresh and salty herring are given. It was found that in salted herring, compared to fresh, there was 4% less protein and 34% more ash, 15% zinc and 33% iron. The content of toxic elements in fresh and salted herring did not exceed the permissible level, which meets the requirements of the EAEU TR 040/2016.

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Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev

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