THE NUTRITIONAL VALUE AND THE EDIBLE SAFETY OF FASTFOOD EUCHEUMA
- VernacularTitle:即食麒麟菜的营养价值与食用安全性
- Author:
Liudong LI
;
Peiji CHEN
;
Xianqing YANG
;
Yanyan WU
;
Shiqiang DIAO
;
Laihao LI
- Publication Type:Journal Article
- Keywords:
eucheuma;
safety;
nutritional value
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective:The nutritional value and edible safety were evaluated for fastfood Eucheuma. Methods:The nutritional composition and the contents of heavy metal element and microbiology index were tested, and the test of acute toxicity and mutation were performed to evaluate the nutritional value and edible safety. Results:The main components of fastfood Eucheuma were dietary fibre and mineral components, and the contents of protein and fat were very low. The gross content of dietary fibre was 88.6%. The contents of Zn and Ca were the highest among the mineral components.The index of heavy metal elements and microbes(cfu) were lower than that of the national standard. It was non-toxic and non-mutagenic. Conclusion:The fastfood Eucheuma is a functional food, and also a safe food of new resource.
