摘要
对波纹巴非蛤肉进行的食品化学特性研究表明 :其贝肉的粗蛋白含量为 70 .6 % (干基 ) ;蛋白质营养价高 ,氨基酸价为 85(第 1限制氨基酸为 Trp) ,并富含 Glu(10 0 g样品中 2 .2 g;以下单位同 )、Asp(1.4 7g)等呈味氨基酸及提取物成分 ,Ca、Fe等无机质含量丰富。波纹巴非蛤肉以 30 %的比例添加到蛇鲻鱼糜中 ,可制得具有贝类风味 ,色泽、弹性良好的“花甲螺丸”
The food chemical properties of the edible part of Paphia unndulata were studied.The result indicates that the crude protein of the edible part accounts for 70.6% (on dry basis);the protein nutrient value is high and the amino acid score is 85 (the first limiting amino acid,Trp;FAO/WHO suggested level in 1973).It is not only rich in tasty amino acids such as Glutamic acid(2.2 g/100 g sample)and Aspartic acid (1 47 g/100 g sample),but also mineral such as Ca and Fe,etc.When a ratio of 30% edible part of this shellfish is blended with the lizardfish surimi,'Huajia Luo fish ball”Characterized by shellfish flavour,whiter and good elasticity can be produced.
出处
《湛江海洋大学学报》
2000年第1期28-32,共5页
Journal of Zhanjiang Ocean University
基金
湛江市海洋与水产局资助项目
关键词
波纹巴非蛤肉
营养成分
氨基酸价
鱼糜制品
Edible part of Paphia undulata Nutrient Amino acid score Fish paste product
