Nutritional Value of the Protein of Consumer Carp Cyprinus carpio L.

被引：12

作者：

Skibniewska, Krystyna A. ^{[1
]}

Zakrzewski, Janusz ^{[1
]}

Klobukowski, Jan ^{[2
]}

Bialowias, Henryk ^{[4
]}

Mickowska, Barbara ^{[5
]}

Guziur, Janusz ^{[1
]}

Walczak, Zbigniew ^{[6
]}

Szarek, Jozef ^{[3
]}

机构：

[1] Univ Warmia & Mazury, Chair Fdn Safety, PL-10719 Olsztyn, Poland

[2] Univ Warmia & Mazury, Chair Human Nutr, PL-10719 Olsztyn, Poland

[3] Univ Warmia & Mazury, Chair Pathophysiol Forens Vet Med & Adm, PL-10719 Olsztyn, Poland

[4] Inst Ichthyobiol & Aquaculture, Golysz, Poland

[5] Agr Univ Krakow, Malopolska Ctr Food Monitoring, Krakow, Poland

[6] Tech Univ Koszalin, Chair Food Technol & Nutr, Koszalin, Poland

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2013年 / 31卷 / 04期

关键词：

amino acid profile; fish; food of standard value; METABOLISM;

D O I：

10.17221/337/2012-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, methionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The amino acid limiting the nutritional value of protein was valine, yet the values of calculated limiting amino acid indices were high. Carp meat should be treated as a source of full-value protein.

引用

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页码：313 / 317

页数：5

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