魚翅蛋白質營養價值之研究

Studies on Protein Nutritive Value of Shark's Fin

郝慰卿(Wei-Chin Hao) ； 黃伯超(Po-Chao Huang) ； 許淑貞(Shwu-Jen Hsu)

《中華民國營養學會雜誌》 3卷1期 (1978/03) Pp. 1-9

https://doi.org/10.6691/JCNS.197803_3(1).0001

摘要

由魚翅蛋白質胺基酸成份分析結果，與1973年FAO/WHO reference patten 比較，計算chemical score，顯示魚翅蛋白之第一限制胺基酸爲tryptophan,其chemical score爲零。此外，魚翅蛋白尚缺乏leucine, valine, threonine, isoleucine及lysine等多種必需胺基酸。含硫胺基酸也可能缺乏。
由動物實驗結果亦顯示，餵養魚翅蛋白的老鼠生長情況很差，體重呈逐漸減輕的趨勢；添加45或90mg/g of dietary N的tryptophan 雖使老鼠的生長獲得改善，但仍遠不及餵予腫脂奶粉飼料的老鼠其PER值也非常低，分別爲0.27和0.82，足見魚翅蛋白缺乏其他必需胺基酸。
綜合以上，由營養學的觀點來看，魚翅雖然價錢昂貴，蛋白質含量高，但缺乏多種必需胺基酸，尤其是tryptophan，故並非是值得購食的蛋白質來源。

並列摘要

Protein Nutritive Value of sharks fin, a Chinese delicacy, was evaluated by determining amino acid composition with an amino acid autoanalyzer, and also by measuring the protein efficiency ratio (PER) with young rats.
The amino acid composition of shark's fin protein, as compared with FAO/WHO reference pattern of 1973, revealed that the first limiting amino acid was tryptophan, chemical score of which was zero. Other limiting amino acids were leucine, valine, threonine, isoleucine and lysine. Shark's fin protein is perhaps, also deficint in sulfur-containing amino acids, methionine and cystine.
PER value obtained for shark's fin protein was negative, but when supplemented with tryptophan at 45 and 90 mg/g dietary N levels, the PER values increased to 0.26 and 0.82 respectively, but was still much lower than that of skim milk which was 2.4.
From the standpoints of both nutrition and economy, sharks fin is not a good source of protein.

並列關鍵字

Shark's fin protein ； protein nutrition