[鲤鱼（鲤属鲤科）的营养价值]
[The nutritive value of carp (Cyprinus carpio)].
作者信息
Stolle A, Sedlmeier H, Nassar A, Eisgruber H, Youssef H, Lotfi A
机构信息
Institut für Hygiene und Technologie, Ludwig-Maximilians-Universität München.
出版信息
Tierarztl Prax. 1994 Dec;22(6):512-4.
From January 1991 to February 1992 the composition of filleted carps was investigated. Special attention was given to a possible correlation to origin and season. The gutted, fresh fish were weighted and only the fillets were used for the investigation. All samples were analysed in duplicate by official methods. The results showed that the protein concentration ranged between 13.0 and 21.9%, the lipids content ranged between 0.3 and 23.9%, moisture ranged between 59.8 and 84.2%, and ash content ranged between 0.0 and 1.6%.
1991年1月至1992年2月期间，对去骨鲤鱼的成分进行了调查。特别关注了其与来源和季节之间可能存在的相关性。对去内脏的新鲜鱼进行称重，仅使用鱼片进行调查。所有样品均按照官方方法进行了双份分析。结果表明，蛋白质浓度在13.0%至21.9%之间，脂质含量在0.3%至23.9%之间，水分在59.8%至84.2%之间，灰分含量在0.0%至1.6%之间。
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