摘要
以熟制克氏原螯虾(Procambarus clarkia)虾肉为原料(对照组),分别进行-20、-30、-60℃(超低温速冻)以及-196℃(液氮喷淋)冷冻处理(A、B、C、D组)后,于-18℃下贮藏6个月,对各处理组虾肉进行营养成分分析和评价。结果表明,熟制后的虾肉较生虾营养成分含量有所下降,但是经过速冻和低温冻藏后,虾肉营养价值提高,尤其以-60℃速冻处理(C组)最为适宜,此时氨基酸总量(TAA)为21881.42mg/100g鲜样,必需氨基酸总量(EAA)为7803.35mg/100g鲜样,鲜味氨基酸总量(DEE)为7063.24mg/100g鲜样。各组氨基酸评分分别为6.51、5.68、6.09、7.31、6.26,化学评分分别为4.88、4.26、4.61、5.5、4.71,必需氨基酸评分分别为66.63、57.98、60.82、74.42、62.32。各组中蛋氨酸和胱氨酸为第一限制性氨基酸。C组脂肪酸总量为最高(90.46%),不饱和脂肪酸中以EPA+DHA增加最多,顺式脂肪酸含量在C组高达64.27%。熟制后的虾肉仍为一种营养价值全面的水产品,低温速冻处理和冻藏熟制虾肉有利于提高虾肉的营养品质,冻藏6个月后仍具有极高的营养价值,基本符合FAO/WHO规定的理想蛋白质模式,以-60℃速冻效果最佳。
To analyze the nutritional components and do nutritional evaluation in the cooked crayfish meat （Procambarus clarkia）, they were frozen under -20 ℃, -30 ℃, -60 ℃（cryogenic temperature）, -196 ℃ （Spraying of liquid nitrogen）, and stored 6 months at 18 ℃. The contents of nutrition composition （moisture, crude protein, crude fat, crude ash, amino acid and fatty acid） were analyzed by the national standard methods. Results were showed that nutritional contents in cooked crayfish meat （CK group） declined. After frozen and frozen storage, the nutritional value of the crayfish meat increased, especially under -60℃ frozen treatment （C group）, in which the total content of amino acid （TAA）, essential amino acid （EAA） and delicate amino acids （DEE） was 21881.42 mg, 7803.35 mg and 7063.24 mg per 100 g wet sample, respectively. The amino acid score （AAS） were 6.51, 5.68, 6.09, 7.31, 6.26, respectively. The chemical score （CS） were 4.88, 4.26, 4.61, 5.5, 4.71, respectively. The essential amino acid index （EAAI） was 66.63, 57.98, 60.82, 74.42, 62.32, respectively. Met and Cys were the first restrictive amino acids. Total content of fatty acid was highest （90.46%） in C group, the content of EPA＋DHA in unsaturated fatty acid increased most, cis fatty acids was 64.27%. There are high nutritional value in cooked crayfish meat. Treatments of frozen and frozen storage are beneficial to the improving nutritional value of the crayfish meat. It still has high nutritive value after frozen stored 6 months, which basically met the standard of Food and Agriculture Organization （FAO） and World Health Organization （WHO）. The best treatment group was -60 ℃ quick-frozen.
出处
《食品科技》
CAS
北大核心
2013年第7期67-72,共6页
Food Science and Technology
基金
江苏省科技厅科技型企业技术创新资金项目(BC2010440)
关键词
熟制克氏原螯虾肉
冷冻温度
营养评价
氨基酸
脂肪酸
cooked crayfish meat
frozen temperature
nutritional evaluation
amino acid
fatty acid
