Nutrition evaluation of amino acid of common hot-processed dishes in a coastal city
Objective To understand the amino acid composition and nutritional value of common hot-processed dishes in a coastal city,and provide the basis for reasonable dietary advice among population.Methods Large chain restaurants featuring local cuisines in a coastal city were selected for sample collection,18 kinds of mainstream consumption hot processed dishes were purchased,the amino acid content was analyzed quantitatively,the used method was"Determination of amino acids in food,a national standard for food safety"(GB 5009.124-2016).The amino acid content,amino acid ratio,and amino acid score were used for comparative evaluation.Descriptive analysis was performed using the Excel 2016 software.Results Inl8 kinds of dishes,the amino acid content was from 2 488 to 15 059 mg/100 g,and the essential amino acid content was from 811 to 5 508 mg/100 g,the proportion ranged from 0.22 to 0.39,the score of amino acid ratio coefficient(SRC)in different dishes was between 71.29 and 85.54,the top two dishes were"Sautéed Sliced"and"Classic Braised Pork,Chicken and Bamboo Shoot Shred".In 11 kinds of dishes,the limiting amino acid was methionine+cystine.Conclusion In the coastal city,although there are differences between the different amino acid contents and amino acid ratios of common specialty dishes,all are rich in amino acids.It can be combined with different nutritional needs for eating.
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