利用常规方法测定大西洋鲑肌肉中水分、粗蛋白、粗脂肪、灰分、粗纤维、无氮浸出物等营养成分进行分析检测。结果表明：大西洋鲑肌肉鲜样中水分含量为73.62%,粗蛋白含量为19.40%,粗脂肪含量为4.52%,灰分含量为1.93%,,无氮浸出物含量为0.53%。大西洋鲑肌肉(干样)蛋白质中含有氨基酸16种,氨基酸总量为73.69%,必需氨基酸7种,必需氨基酸总量为31.40%,鲜味氨基酸4种,鲜味氨基酸总量为30.29%,蛋白质,鲜美程度优于草鱼、白甲鱼和鳙鱼,略低于鳜鱼和黄鳝,是一种具有较高开发养殖价值的水产优良品种。%The routine use of chemical methods Salmo Salar muscle moisture,protein,fat,ash,crude fiber,nitrogen free extract and other nutrients for analysis anddetection.The results showed that Sal-mo Salar muscle stem sample moisture content of 73.62%,crude fat content of 4.52%,ash content of 1.93%,19.40% crude protein,nitrogen-free extract content of 0.53% .Salmo Salar muscle (dry)protein contains 17 kinds of amino acids,amino acids was 73.69%,7 kinds of essential amino acids,essential amino acids was 31.40%,flavor amino four kinds,delicious amino acids was 30.29%, protein,delicious than Grass Carp,Bighead,White Turtle and slightly lower than Mandarin Fish and Eels,have development prospects good.
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