西斑金龟子、小金龟子和黑鳍金龟子的营养比较

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-01-06 DOI:10.1080/10498850.2022.2163861

Ayodeji Ahmed Ayeloja, A. W. Jimoh, Khadijah Kuburah Ameen, Joshua Temitope Daramola

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引用次数: 0

摘要

摘要：欧美裸腺虫（180）的营养比较 ± 2. g），小拉布拉多（178 ± 2.2 g）和黑鳍Chrysichthys nigrodigitatus（176 ± 3.2 g）执行。进行了近基分析、矿物分析和氨基酸分析。使用适当的统计工具对结果进行分析。鱼类营养品质的变化趋势为：西洋银鱼>小银鱼>黑鳍银鱼。A.occidentalis显著（p < .05）矿物质成分较高，每日矿物质摄入量最高，化学评分（CS）（73.32 g/100 g cp），预测蛋白质效率比（P-PER）（2.54 g/100 g cp）和生物价值（BV）（80.46 g/100 g cp）。因此，建议食用西方A.occidentalis而不是L.parvus和C.nigrodigitatus作为高质量蛋白质的来源。

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Nutritional Comparison Auchenoglanis occidentalis, Labeo parvus and Chrysichthys nigrodigitatus

ABSTRACT Nutritional comparison of Auchenoglanis occidentalis (180 ± 2 g), Labeo parvus (178 ± 2.2 g) and Chrysichthys nigrodigitatus (176 ± 3.2 g) was carried out. Proximate, mineral, and amino acid analysis were carried out. The result was analyzed using an appropriate statistical tool. The trend of the fish nutritional qualities is: A. occidentalis > L. parvus > C. nigrodigitatus. A. occidentalis had significantly (p < .05) higher mineral composition, highest daily mineral intake, chemical score (CS) (73.32 g/100 g cp), predicted protein efficiency ratio (P-PER) (2.54 g/100 g cp), and biological value (BV) (80.46 g/100 g cp). Consumption of A. occidentalis over L. parvus and C. nigrodigitatus is therefore recommended as a source of high-quality protein.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.