Science and Technology of Food Industry

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Analysis of the major nutritional component in anchovy cooking juices[J]. Science and Technology of Food Industry, 2013, (10): 81-83. DOI: 10.13386/j.issn1002-0306.2013.10.033
Citation: Analysis of the major nutritional component in anchovy cooking juices[J]. Science and Technology of Food Industry, 2013, (10): 81-83. DOI: 10.13386/j.issn1002-0306.2013.10.033
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Analysis of the major nutritional component in anchovy cooking juices

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  • The nutritional value of anchovy cooking juices cultivated by main nutritional components, protein molecular weight and flavor composition.The result showed that the contents of protein, nonprotein nitrogen, amino acid nitrogen of the anchovy cooking juices were 0.385, 0.275 and 0.110g/100mL, respectively.Most of protein molecular weight of the anchovy cooking juices was over 35ku.Total free amino acids was 370.64mg/100mL, including high content of delicious amino acid which taste fresh and sweet.Aldehydes played a important role in anchovy cooking juices by GC/MS.
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