河蟹分割加工边角料的营养成分分析及品质评价
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摘要
为了解河蟹边角料的营养价值,对其营养成分进行了测定。结果表明:河蟹边角料水分含量为71. 42%、粗蛋白含量为13. 80%、粗脂肪含量为9. 74%、灰分含量为2. 14%;河蟹边角料中所含的17种氨基酸总量为142. 35mg/g,必需氨基酸/氨基酸总量值为37. 94%,非必需氨基酸/氨基酸总量值为62. 06%;氨基酸种类齐全,组成比例和评分基本能满足人体营养需求,鲜味氨基酸含量丰富;河蟹边角料中不仅富含钾、钠、钙、磷等多种常量元素,还含有一定量的铁、铜、锌、硒等人体必需的微量元素;河蟹边角料中15种脂肪酸总量为84. 84mg/g,饱和脂肪酸含量为20. 85mg/g,不饱和脂肪酸含量为63. 99mg/g,不饱和脂肪酸总量高达75. 42%,有利于心脑血管的健康。综上所述,河蟹边角料营养价值高,适合进一步开发利用。
In order to understand the nutritional value of mitten crab scrap,the nutritional components were determined. The results showed that the moisture content of mitten crab scrap was 71. 42%,and the crude protein content was 13. 80%,and the crude fat content was 9. 74%,and the ash content was 2. 14%. The total amount of 17 kinds of amino acids contained in the mitten crab scrap was142. 35 mg/g,and the essential amino acid/amino acid total value was 37. 94%,and the non-essential amino acid/amino acid total value was 62. 06%. The kinds of amino acid were complete,and the composition ratio and the score could basically meet the nutritional needs of the body,and the delicious amino acid content was rich. The mitten crab scraps were not only rich in a variety of major elements including potassium,sodium,calcium,phosphorus,but also contained a certain amount of minor elements including iron,copper,zinc and selenium. The total amount of 15 kinds of fatty acids in mitten crab scraps was 84. 84 mg/g,and the saturated fatty acid content was 20. 85 mg/g,and the unsaturated fatty acid content was 63. 99 mg/g,and the total amount of unsaturated fatty acids was up to 75. 42%,which was beneficial to the health of cardio-cerebrovascular. In summary,the nutritional value of mitten crab scraps was high,and it was suitable for further development and utilization.
In order to understand the nutritional value of mitten crab scrap,the nutritional components were determined. The results showed that the moisture content of mitten crab scrap was 71. 42%,and the crude protein content was 13. 80%,and the crude fat content was 9. 74%,and the ash content was 2. 14%. The total amount of 17 kinds of amino acids contained in the mitten crab scrap was142. 35 mg/g,and the essential amino acid/amino acid total value was 37. 94%,and the non-essential amino acid/amino acid total value was 62. 06%. The kinds of amino acid were complete,and the composition ratio and the score could basically meet the nutritional needs of the body,and the delicious amino acid content was rich. The mitten crab scraps were not only rich in a variety of major elements including potassium,sodium,calcium,phosphorus,but also contained a certain amount of minor elements including iron,copper,zinc and selenium. The total amount of 15 kinds of fatty acids in mitten crab scraps was 84. 84 mg/g,and the saturated fatty acid content was 20. 85 mg/g,and the unsaturated fatty acid content was 63. 99 mg/g,and the total amount of unsaturated fatty acids was up to 75. 42%,which was beneficial to the health of cardio-cerebrovascular. In summary,the nutritional value of mitten crab scraps was high,and it was suitable for further development and utilization.
引文
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21朱周俊,袁德义,邹锋等.不同锥栗农家种种仁中9种矿质元素含量的因子分析与聚类分析[J].食品科学,2019(2):165-170
22何彩梅,何忠伟,莫乾强等.富硒大果山楂果实中抗氧化成分及活性的研究[J].食品工业,2017,38(11):174-176
23 Abbaspour N,Hurrell R,Kelishadi R.Review on iron and its importance for human health[J].Journal of Research in Medical Sciences,2014,19(2):164-174
24杨为海,张明楷,邹明宏等.澳洲坚果不同种质果仁矿质元素含量分析[J].中国粮油学报,2016,31(12):158-162
25 Gharibzahedi S.M.T,Mousavi S.M,Hamedi M,et al.Comparative analysis of new persian walnut cultivars:Nut/kernel geometrical,gravimetrical,frictional and mechanical attributes and kernel chemical composition[J].Scientia Horticulturae,2012,135(2):202-209
26 Rabadan A,Alvarez-Orti M,Pardo J.E.A comparison of the effect of genotype and weather conditions on the nutritional composition of most important commercial nuts[J].Scientia Horticulturae,2019,244:218-224
27 Ibeas C,Cejas J,Gómez T,et al.Influence of dietary n-3 highly unsaturated fatty acids levels on juvenile gilthead seabream(Sparus aurata)growth and tissue fatty acid composition.Aquaculture,1996,142(3-4):221-235
28徐华,张茹,张进杰等.不同产地海带脂肪酸组成的比较分析[J].核农学报,2019,(4):759-765
29 Lee J.J,Lambert J.E,Hovhannisyan Y,et al.Palmitoleic acid is elevated in fatty liver disease and reflects hepatic lipogenesis[J].American Journal of Clinical Nutrition,2015,101(1):34-43
30姚云平,刘文韬,齐月等.冬瓜籽油的理化指标及营养成分的分析[J].中国粮油学报,2019,(3):111-116
31韩丽荣,魏硕名,王旭锋等.二十二碳六烯酸免疫调节活性[J].食品科学,2018,39(3):206-212
2农业部渔业局.中国渔业统计年鉴[M].北京:中国农业出版社,2018.
3陆剑锋,林琳,葛孟甜等.河蟹分割加工工艺及其GMP操作规程[J].中国水产,2017,(11):84-87
4陶学明.梭子蟹下脚料综合加工技术的研究[D].合肥:合肥工业大学硕士学位论文,2009.
5李丽,刘峰,朱亚珠等.蟹肉罐头加工下脚料甲壳素生产新工艺研究[J].食品工业,2018,39(7):97-102
6刘光明,曹敏杰,袁静静等.酶水解海蟹加工下脚料制备调味品原料[J].中国食品学报,2009,9(6):83-89
7范建凤,王泽南,杨柯等.梭子蟹下脚料酶解制备抗氧化肽的工艺研究[J].食品科学,2009,30(24):122-125
8 FAO/WHO and Hoc Expert Committee.Energy and protein requirement[R].Rome:World Health Organization,Geneva AO,1973.
9中国预防医学科学院营养与食品卫生研究所.食品成分表[M].北京:人民卫生出版社,1991.
10关海宁,迟殿忠,刁小琴等.基于fao/who相对氨基酸新评分模式的建立及其应用探讨[J].粮油加工,2008,(12):114-116
11葛庆联,高玉时,马丽娜等.青壳鸡蛋与褐壳鸡蛋品质及营养成分比较分析[J].中国食物与营养,2015,21(12):64-66
12 Cauli O,Rodrigo R,Llansola M,et al.Glutamatergic and gabaergic neurotransmission and neuronal circuits in hepatic encephalopathy[J].Metabolic Brain Disease,2009,24(1):69-80
13韩晶,郑文彬,王颖等.黑龙江芸豆主栽品种营养价值的评价[J].食品科技,2016,(3):99-104
14焦俊.亮氨酸通过脂肪组织控制肥胖的机制研究[D].苏州:苏州大学硕士学位论文,2016.
15杨鲜,祝慧凤,王涛等.重庆巫山等多地党参氨基酸及营养价值比较与分析[J].食品科学,2014,35(15):251-257
16 Wang.J,Wu X.G,Long X.W,et al.Nutritional quality of different grades of adult male Chinese mitten crab,Eriocheir sinensis[J].Journal of Food Science&Technology,2018,55(3):944-945
17张高静,韩丽萍,孙剑锋等.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):254-260
18程汉良,蒋飞,彭永兴等.野生与养殖草鱼肌肉营养成分比较分析[J].食品科学,2013,34(13):266-270
19 He J,Xuan F.J,Shi H,et al.Comparison of nutritional quality of three edible tissues of the wild-caught and pondreared swimming crab(Portunus trituberculatus)females[J].LWT-Food Science and Technology,2017,75(1):624-630
20李姗,何霜,李吉龙等.ICP-OES/ICP-MS测定15种鱼肉松中的30种矿物质元素含量[J].食品研究与开发,2016,37(18):150-154
21朱周俊,袁德义,邹锋等.不同锥栗农家种种仁中9种矿质元素含量的因子分析与聚类分析[J].食品科学,2019(2):165-170
22何彩梅,何忠伟,莫乾强等.富硒大果山楂果实中抗氧化成分及活性的研究[J].食品工业,2017,38(11):174-176
23 Abbaspour N,Hurrell R,Kelishadi R.Review on iron and its importance for human health[J].Journal of Research in Medical Sciences,2014,19(2):164-174
24杨为海,张明楷,邹明宏等.澳洲坚果不同种质果仁矿质元素含量分析[J].中国粮油学报,2016,31(12):158-162
25 Gharibzahedi S.M.T,Mousavi S.M,Hamedi M,et al.Comparative analysis of new persian walnut cultivars:Nut/kernel geometrical,gravimetrical,frictional and mechanical attributes and kernel chemical composition[J].Scientia Horticulturae,2012,135(2):202-209
26 Rabadan A,Alvarez-Orti M,Pardo J.E.A comparison of the effect of genotype and weather conditions on the nutritional composition of most important commercial nuts[J].Scientia Horticulturae,2019,244:218-224
27 Ibeas C,Cejas J,Gómez T,et al.Influence of dietary n-3 highly unsaturated fatty acids levels on juvenile gilthead seabream(Sparus aurata)growth and tissue fatty acid composition.Aquaculture,1996,142(3-4):221-235
28徐华,张茹,张进杰等.不同产地海带脂肪酸组成的比较分析[J].核农学报,2019,(4):759-765
29 Lee J.J,Lambert J.E,Hovhannisyan Y,et al.Palmitoleic acid is elevated in fatty liver disease and reflects hepatic lipogenesis[J].American Journal of Clinical Nutrition,2015,101(1):34-43
30姚云平,刘文韬,齐月等.冬瓜籽油的理化指标及营养成分的分析[J].中国粮油学报,2019,(3):111-116
31韩丽荣,魏硕名,王旭锋等.二十二碳六烯酸免疫调节活性[J].食品科学,2018,39(3):206-212