水产科学
水產科學
수산과학
FISHERIES SCIENCE
2010年
1期
7-10
,共4页
张永普%张炯明%方军%周化斌
張永普%張炯明%方軍%週化斌
장영보%장형명%방군%주화빈
等边浅蛤%尖刀蛏%结蚶%营养成分
等邊淺蛤%尖刀蟶%結蚶%營養成分
등변천합%첨도정%결감%영양성분
Gomphina aequilatera%Cultellus scalprum%Tegillarca nodifera%nutritive component
测定了采自温州沿海的等边浅蛤、尖刀蛏和结蚶3种双壳类软体部的营养成分.试验结果表明,等边浅蛤、尖刀蛏和结蚶软体部干样中粗蛋白分别为58.11%、71.02%和59.17%,粗脂肪分别为14.98%、14.35%和10.62%,灰分分别为10.85%、9.05%和11.03%;总氨基酸分别为459.27、565.20 mg/g和509.83 mg/g,必需氨基酸分别为157.33、197.03 mg/g和181.57 mg/g,呈味氨基酸分别为241.40、288.40 mg/g和258.60 mg/g;限制性氨基酸均为蛋氨酸+胱氨酸.等边浅蛤、尖刀蛏和结蚶软体部脂肪酸组成分别为22种、23种和21种,等边浅蛤和结蚶无C14:1,结蚶无C14:3;饱和脂肪酸分别为36.01%、28.85%和30.87%,不饱和脂肪酸分别为63.97%、71.25%和69.14%,单不饱和脂肪酸分别为23.18%、27.61%和26.20%,多不饱和脂肪酸分别为40.79%、43.64%和42.94%.3种双壳类均具有较高的食用价值和开发前景.
測定瞭採自溫州沿海的等邊淺蛤、尖刀蟶和結蚶3種雙殼類軟體部的營養成分.試驗結果錶明,等邊淺蛤、尖刀蟶和結蚶軟體部榦樣中粗蛋白分彆為58.11%、71.02%和59.17%,粗脂肪分彆為14.98%、14.35%和10.62%,灰分分彆為10.85%、9.05%和11.03%;總氨基痠分彆為459.27、565.20 mg/g和509.83 mg/g,必需氨基痠分彆為157.33、197.03 mg/g和181.57 mg/g,呈味氨基痠分彆為241.40、288.40 mg/g和258.60 mg/g;限製性氨基痠均為蛋氨痠+胱氨痠.等邊淺蛤、尖刀蟶和結蚶軟體部脂肪痠組成分彆為22種、23種和21種,等邊淺蛤和結蚶無C14:1,結蚶無C14:3;飽和脂肪痠分彆為36.01%、28.85%和30.87%,不飽和脂肪痠分彆為63.97%、71.25%和69.14%,單不飽和脂肪痠分彆為23.18%、27.61%和26.20%,多不飽和脂肪痠分彆為40.79%、43.64%和42.94%.3種雙殼類均具有較高的食用價值和開髮前景.
측정료채자온주연해적등변천합、첨도정화결감3충쌍각류연체부적영양성분.시험결과표명,등변천합、첨도정화결감연체부간양중조단백분별위58.11%、71.02%화59.17%,조지방분별위14.98%、14.35%화10.62%,회분분별위10.85%、9.05%화11.03%;총안기산분별위459.27、565.20 mg/g화509.83 mg/g,필수안기산분별위157.33、197.03 mg/g화181.57 mg/g,정미안기산분별위241.40、288.40 mg/g화258.60 mg/g;한제성안기산균위단안산+광안산.등변천합、첨도정화결감연체부지방산조성분별위22충、23충화21충,등변천합화결감무C14:1,결감무C14:3;포화지방산분별위36.01%、28.85%화30.87%,불포화지방산분별위63.97%、71.25%화69.14%,단불포화지방산분별위23.18%、27.61%화26.20%,다불포화지방산분별위40.79%、43.64%화42.94%.3충쌍각류균구유교고적식용개치화개발전경.
The nutritional compositions of the edible parts in clams Gomphina aequilatera, Cultellus scalprum and Tegillarca nodifera in Wenzhou coast in Zhejiang province were analyzed by routine methods. There were crude proteins of 58.11%, 71.02% and 59.17% in the edible parts of G. aequilatera, C. scalprum and T. nodifera, and crude fat of 14.98 %, 14.35% and 10.62%, respectively. The contents of ash were 10.85%, 9.05% and 11.03%, respectively. The total content of amino acids in the dry sample of the edible part was 459.27 mg/g, 565.20 mg/g and 509.83 mg/g, respectively, including the essential amino acid contents of 157.33 mg/g, 197.03 mg/g and 181.57 mg/g, respectively. The flavour amino acids in the dry sample of the edible part were 241.40 mg/g, 288.40 mg/g and 258.60 mg/g, respectively, Met + Cys being the first limited amino acid. There were 22, 23 and 21 fatty acids in the edible part of G. aequilatera, C. scalprum and T. nodifera, respectively. There was no C14:1 in G. aequilatera and T. nodifera. There was no C14:3 in T. nodifera. The contents of total saturated fatty acids(SFA)were 36.01%, 28.85% and 30.87% respectively, the contents of total unsaturated fatty acids(UFA)of 63.97%, 71.25% and 69.14% respectively, the mono-unsaturated fatty acids(MUFA)of 23.18%, 27.61% and 26.20% respectively, and the poly-unsaturated fatty acids(PUFA)of 40.79%, 43.64% and 42.94%, respectively.
