小鳖肌肉与裙边营养成分分析
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摘要
[目的]分析小鳖肌肉与裙边营养成分,并对其营养价值进行综合评价。[方法]采用现有的国家标准测定蛋白质、脂肪、氨基酸、脂肪酸等含量。[结果]肌肉与裙边中蛋白质分别为20.34%和28.11%(质量分数,鲜样);肌肉与裙边中脂肪含量分别为0.62%和0.31%(质量分数,鲜样)。肌肉与裙边均检出18种氨基酸(含8种必需氨基酸)。肌肉(鲜样)氨基酸总量(TAA)、必需氨基酸(EAA)、鲜味氨基酸总量(DAA)分别为16.33%、5.38%、6.90%;异亮氨酸(Ile)与缬氨酸(Val)为肌肉的第1、第2限制性氨基酸;肌肉必需氨基酸指数(EAAI)为45.29。小鳖肌肉与裙边中分别检出14、8种脂肪酸,其中肌肉多不饱和脂肪酸(PUFA)、单不饱和脂肪酸(MUFA)与饱和脂肪酸(SFA)种类分别为6、4、4种。肌肉脂肪酸中SFA、MUFA与PUFA的含量分别为40.02%、24.65%、35.85%。裙边脂肪酸中PUFA、MUFA与PUFA的比率与肌肉接近。[结论]小鳖肌肉与裙边口味鲜美,食用价值较高。
[Objective]The research aimed to analyze the nutrients of the muscles and calipash of P.parviformis,and to comprehensively evaluate its nutritional value.[Method] The nutritional components(protein, fat, amino acid, fatty acid and the like) in the muscle and calipash was analyzed by using existing national standards.[Result]The contents of crude protein in the fresh muscle and calipash of P.parviformis were 20.34% and 28.11%, respectively.The contents of crude fat in the fresh muscle and calipash were 0.62% and 0.31%, respectively.18 amino acids(including 8 essential amino acids) were detected in both muscle and calipash of P.parviformis.The total amount of amino acids(TAA), essential amino acids(EAA), and umami amino acids(DAA) of muscle(fresh sample) were 16.33%, 5.38%, and 6.90%, respectively;the first and second limiting amino in the muscle acid was Ile and Val, respectively.The essential amino acids index(EAAI) in the muscle was 45.29.There were mostly fourteen and eight kinds of fatty acids found in the muscle and calipash of P.parviformis,respectively.In the mscle, the contents of SFA, MUFA and PUFA in fatty acids were 40.02%,24.65%,35.85%, respectively.The ratio of SFA, MUFA and PUFA in the calipash was close to the muscle.[Conclusion]P.parviformis is a good freshwater foods with high edible value.
[Objective]The research aimed to analyze the nutrients of the muscles and calipash of P.parviformis,and to comprehensively evaluate its nutritional value.[Method] The nutritional components(protein, fat, amino acid, fatty acid and the like) in the muscle and calipash was analyzed by using existing national standards.[Result]The contents of crude protein in the fresh muscle and calipash of P.parviformis were 20.34% and 28.11%, respectively.The contents of crude fat in the fresh muscle and calipash were 0.62% and 0.31%, respectively.18 amino acids(including 8 essential amino acids) were detected in both muscle and calipash of P.parviformis.The total amount of amino acids(TAA), essential amino acids(EAA), and umami amino acids(DAA) of muscle(fresh sample) were 16.33%, 5.38%, and 6.90%, respectively;the first and second limiting amino in the muscle acid was Ile and Val, respectively.The essential amino acids index(EAAI) in the muscle was 45.29.There were mostly fourteen and eight kinds of fatty acids found in the muscle and calipash of P.parviformis,respectively.In the mscle, the contents of SFA, MUFA and PUFA in fatty acids were 40.02%,24.65%,35.85%, respectively.The ratio of SFA, MUFA and PUFA in the calipash was close to the muscle.[Conclusion]P.parviformis is a good freshwater foods with high edible value.
引文
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[2] 杨萍,唐业忠,丁利,等.小鳖的有效性:基于分子和形态的分析[C]//四川省动物学会第九次代表大会第十届学术研讨会论文集.成都:四川省动物学会,2011.
[3] 唐业忠.中国鳖科Pelodiscus属一新种研究[J].动物学研究,1997,18(1):13-17.
[4] 伍远安,梁志强,李传武,等.两种刺鳅肌肉营养成分分析及评价[J].营养学报,2010,32(5):499-502.
[5] PELLETT P L,YOUNG V R.Nutritional evaluation of protein foods[M].Tokyo:The United National University Publishing Company,1980:26-29.
[6] 桥本芳郎.养鱼饲料学[M].蔡完其,译.北京:农业出版社,1980:114-115.
[7] 王道尊,汤峥嵘,谭玉钧.中华鳖生化组成的分析 I.一般营养成分的含量及肌肉脂肪酸的组成[J].水生生物学报,1997,21(4):299-305.
[8] 杨月欣,王光亚,潘兴昌.中国食物成分表(2002)[M].北京:北京大学医学出版社,2002.
[9] 张昌颖,李亮,李昌甫,等.生物化学[M].2版.北京:人民卫生出版社,1988:305-561.
[10] PEDRAJA R R.Changes of composition of shrimp and other marine animals during processing[J].Food Technol,1972,24:1356-1362.