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首页> 外文期刊>Fisheries and Aquatic Sciences >Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource
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Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

机译：Mac鲭鱼骨作为食物资源的理化特征

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摘要

The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and , whereas those of CMB heated for 45 min at were 0.40 and , respectively.
机译：进行本研究以表征鲭鱼骨（CMB）的理化特性，以评估其作为食物资源的潜力。 CMB的最接近组成显示出40.4％的水分，13.8％的粗脂肪，15.2％的粗蛋白和28.7％的灰分。 CMB中的主要矿物质是钙（26.27 g / 100 g）和磷（15.88 g / 100 g）。氨基酸富含甘氨酸，脯氨酸，谷氨酸和丙氨酸。总脂质和中性脂质，糖脂和磷脂的含量分别为16.05％，95％，2.32％和3.15％。主要脂肪酸依次为C22：6，C16：0，C18：1，C20：5，C18：0，C17：0，C14：0，C20：1。总脂质和中性脂质的脂肪酸含量分别在饱和的39.25％和44.54％之间，多不饱和的33.61％和34.05％之间。完整CMB的断裂强度和硬度分别为10.01和1，而在45°C加热45分钟的CMB的断裂强度和硬度分别为0.40和。

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