CAJ | 학술논문

本试验分析了"彼特博"乳酸猪肉的常规营养成分如水分、粗蛋白、粗脂肪、碳水化合物及矿质元素含量等,同时,进一步测定了肉中的氨基酸和脂肪酸,分析它们的数量、组成成分和比例,并与普通猪肉的相应指标作比较.试验结果为:"彼特博"乳酸猪肉蛋白质含量比普通猪肉高出10%,而粗脂肪含量比普通猪肉降低了83.5%,氨基酸评分为79分.氨基酸总量、必需氨基酸含量、鲜味氨基酸含量均高于普通猪肉,且其氨基酸模式更接近人体蛋白质构成,营养价值更高.乳酸猪肉平均嫩度值为3030.175g,刨面纤维指数为1.
본시험분석료"피특박"유산저육적상규영양성분여수분、조단백、조지방、탄수화합물급광질원소함량등,동시,진일보측정료육중적안기산화지방산,분석타문적수량、조성성분화비례,병여보통저육적상응지표작비교.시험결과위:"피특박"유산저육단백질함량비보통저육고출10%,이조지방함량비보통저육강저료83.5%,안기산평분위79분.안기산총량、필수안기산함량、선미안기산함량균고우보통저육,차기안기산모식경접근인체단백질구성,영양개치경고.유산저육평균눈도치위3030.175g,포면섬유지수위1.
This experiment primarily analyze the quantity of some general nutrients such as water,raw protein,raw lipids,carbohydrate,and minerals,etcetera in the Lactic Acid Pork (band name,Pork Peter Bo).At the same time,we evaluate the amino acids and fatty acids in the pork in advance,including analysis of the quantity,composition and proportion,and comparation of the corresponding index.The results of this experiment are as follows.1)The quantity of protein in the Lactic Acid Pork is 10% higher than common pork,whereas raw lipid is 83.5% lower,and the amino acid score (AAS)is 79.2)The amounts of total amino acids,efficient amino acids,and umami amino acids are higher than common pork,also,the composition of these amino acids are very close to that in human beings,therefore of higher nutrition value.And 3)the value of tenderness of the Lactic Acid Pork is 3030.175g,and the value of fiber in cutting plane is 1.