摘要
目的 评价江苏地区9种肉类预制菜的营养价值。方法 采集9种肉类预制菜,根据食品安全国家标准,采用凯氏定氮法、茚三酮柱后衍生法测定样品中蛋白质含量和氨基酸组成,计算贴近度、化学评分(chemical score,CS)、氨基酸评分(amino acid score,AAS)、氨基酸比值(ratio value of amino acid,RAA)、氨基酸比值系数(reference coefficient for amino acid,RC)、氨基酸比值系数分(standard reference coefficient for amino acid,SRC)、必需氨基酸指数(essential amino acid index,EAAI)等指标,检测过程中加入鱼粉氨基酸成分分析标准物质和蛋白质质控样进行质量控制。结果 除了水煮牛肉不含蛋氨酸,其余8种肉类预制菜均鉴定出16种氨基酸,9种肉类预制菜的卵清蛋白贴近度为0.882~0.925,联合国粮农组织/世界卫生组织(Food and Agriculture Organization/World Health Organization,FAO/WHO)模式贴近度为0.938~0.967,均超过植物蛋白的贴近度,水煮牛肉、翘脚牛肉、蜀迷小酥肉的必需氨基酸(essential amino acid,EAA)总含量介于FAO/WHO模式(315 mg/g蛋白)和卵清蛋白模式(409 mg/g蛋白)之间;其余6种肉类预制菜均低于FAO/WHO模式(315 mg/g蛋白)。9种肉类预制菜中,亮氨酸和赖氨酸相对含量较高,限制氨基酸主要为苏氨酸、缬氨酸或异亮氨酸。翘脚牛肉样品EAAI和预测生物价(biological value,BV)值最接近100,平衡性相对于其他预制菜更好。结论 预制菜中,亮氨酸和赖氨酸相对含量较高,具有一定的营养价值,同时可以结合食用缬氨酸、苏氨酸和异亮氨酸含量丰富的食物,提高膳食合理性。
Objective To evaluate the nutritional value of 9 kinds of meat prepared dishes in Jiangsu.Methods The protein content and amino acid composition of 9 kinds of meat prepared dishes were determined by Kjeldahl method for nitrogen determination and ninhydrin post-column derivatization according to the national food safety standard.Closeness,chemical score(CS),amino acid score(AAS),ratio value of amino acid(RAA),reference coefficient for amino acid(RC),standard reference coefficient for amino acid(SRC),essential amino acid index(EAAI)and other indexes were calculated.During the detection process,fish meal amino acid component analysis reference materials and protein quality control samples were added for quality control.Results Except for the boiled beef which laced methionine,16 kinds of amino acids were identified in the other 8 kinds of prepared meat products.The ovalbumin closeness of 9 kinds of meat prepared dishes ranged from 0.938 to 0.967,and the FAO/WHO model closeness ranged from 0.882 to 0.925.All of them exceeded the closeness of plant protein.The total essential amino acid content of boiled beef,Qiaojiao beef and Shu crispy pork,ranged from 315 mg/g protein to 409 mg/g protein,which falled between FAO/WHO model and ovalbumin model.The remaining 6 kinds of meat prepared dishes were lower than the FAO/WHO model(315 mg/g protein).The content of leucine and lysine was relatively high in 9 kinds of meat prepared dishes,and the limiting amino acids were mainly threonine,valine or isoleucine.The EAAI and biological value(BV)values of Qiaojiao beef were closest to 100,and the balance was better than other prepared dishes.Conclusion In prepared dishes,the relatively high content of leucine and lysine has a certain nutritional value,and can be combined with food rich in valine,threonine and isoleucine to improve dietary rationality.
作者
张冬辉
张秋萍
夏瑜
ZHANG Dong-Hui;ZHANG Qiu-Ping;XIA Yu(Suzhou Disease Prevention and Control Center,Suzhou 215004,China)
出处
《食品安全质量检测学报》
2025年第17期219-227,共9页
Journal of Food Safety and Quality
基金
苏州市卫健委科教强卫面上项目(MSXM2024035)
苏州市科技局发展项目(2023ssd45)
江苏省预防医学及血地寄防科研课题面上项目(Ym2023076)。
关键词
江苏
预制菜
氨基酸
营养评价
Jiangsu
prepared dishes
amino acid
nutritional evaluation
