大獭蛤常温和低温状态下的营养成分和氨基酸组成

Analysis on Nutrients and Compositions of Amino Acids in Holding of Lutmria maxima jonas Under Normal and Low Temperature

关键词:  大獭蛤  常温  低温  营养成分  氨基酸组成

Key words:  Lutmria maxima jonas  normal temperature  low temperature  nutrients  amino acid composition

摘要:

在实验室内采用常规方法分析常温(25.0℃)和低温(2.0℃)状态下大獭蛤(Lutmria maxima jonas)的营养成分和氨基酸组成成份。结果表明,大獭蛤的一般营养成分的特点是蛋白质丰富、脂肪低,富含灰分,常温下水分、蛋白质和脂肪高于低温下,而灰分则是低温下高。大獭蛤蛋白质的氨基酸组成中富含呈味氨基酸,常温下,呈味氨基酸占干基的质量分数为35.83%、氨基酸总量的46.01%;低温下相应为30.34%和44.72%,其鲜味在常温状态浓于低温状态。必需氨基酸的组成丰富,常温下,必需氨基酸占干基总量的28.91%、氨基酸总量的37.12%;低温下,相应为25.63%和37.89%,常温下的氨基酸价优于低温下,但必需氨基酸的百分含量相对稳定。大獭蛤是一种优良、但不均衡的蛋白质食品。

Abstract:

The nutrients and composition of amino acids of Lutmria maxima jonas under normal (25℃) and low temperature (2.0℃) were measured and analyzed.The results showed that the soft part of Lutmria maxima jonas was rich in protein and ash, lower in fat.The amount of moisture, protein and fat was higher under normal temperature, while ash was higher under low temperature.In which, the contents of flavor amino acids were high, and the amount of them was 35.83% (dry basis), making up 46.01% of total amino acids under normal temperature.Under low temperature, the amount of the same four flavor amino acids was 30.34% (dry basis), making up 44.72% of total amino acids.The protein contained whole-kind essential amino acid under normal and low temperature.The essential amino acid was 28.91 (dry basis), making up 37.12% of total amino acids, and they were 25.63% and 37.89% respectively under low temperature.The amino scid scores were higher under normal temperature, but the percentage of essential amino acid was steady.Lutmria maxima jonas was a good food though it was not a balance protein.