摘要
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、565.20mg/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241.402、88.40 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。
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.
出处
《水产科学》
CAS
北大核心
2010年第1期7-10,共4页
Fisheries Science
基金
浙江省科技计划项目(No.2007C22043
2008C22050)
关键词
等边浅蛤
尖刀蛏
结蚶
营养成分
Gomphina aequilatera
Cultellus scalprum
Tegillarca nodifera
nutritive component
