蒲鱼的营养价值及加工可接受性分析

N. Nurhamidah, W. Dara
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引用次数: 0

摘要

食物中的铁有血红素和非血红素两种,血红素是动物蛋白的主要来源,具有良好的人体吸收利用率,而鹌鹑含有良好的蛋白质。本研究的目的是确定普鱼的营养价值分析和加工的可接受性。研究设计采用实验分析,采用原子吸收光谱法和高效液相色谱法进行定性分析,并对30名小组成员进行感官(享乐)检验,采用方差分析进行统计检验。在本研究中,4个处理中,蒸处理的碳水化合物最高为18039 g,干处理的蛋白质最高为31432 g。油炸处理的脂肪含量最高(26,027 g),高于蒸煮处理(3,897 g),未处理的水分含量最高(67.20 g),高于干燥处理(9.48 g),干燥处理的灰分含量为20,702 g,高于未处理(4,541 g)。干燥处理的钙值(444.83 mc/gr)高于油炸处理(200.00 mc/gr)。干燥处理的锌含量最高,为42.11g,维生素A含量为457 RE。感官测试表明,油炸处理的香气值最高,为3.5,质地值最高,干燥处理的口感值最低,为1.8。经统计学检验,p值<0.05,差异无统计学意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Analysis of the Nutritional value of Puyu fish (Anabas testudineus) and Acceptability of the Processing
There are two types of iron in food, heme and non-heme, heme is the main source of animal protein and has good availability for absorption by the body and quail has good protein. The purpose of this study was to determine the analysis of the nutritional value of Puyu Fish (Anabas testudineus) and the acceptability of the processing. The research design used experimental analysis using qualitative analysis with AAS and HPLC methods and organoleptic (hedonic) tests were carried out on 30 panelists who were tested statistically with the ANOVA test. Four treatments in this studies was obtained the highest carbohydrate in the steamed treatment was 18,039 grams and the highest protein in the dried treatment was 31,432. The fat content with the fried treatment was the highest (26,027 g) than the steamed treatment (3,897 g). The water content without treatment was the best value (67.20 g) than the dried treatment (9.48 g). Ash content was obtained 20,702 gr for dried treatment greater than untreatment (4,541 gr). The calcium value in the dried treatment (444.83 mc/gr) more than the fried treatment o(200.00 mc/gr). The highest levels of Zing (Zn) in the dried treatment (42.11g) and the vitamin A content of monitored fish was 457 RE. The organoleptic test showed that frying had the highest value of 3.5 in terms of aroma, while in terms of texture and the lowest value is dried was 1.8 in terms of taste. The statistical test showed not significant difference with a p value of <0.05.
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