Nutritional determination and comprehensive evaluation of different types of Huanghua low-salt shrimp sauce
In this study,three kinds of low-salt shrimp sauce(low-salt dried peeled shrimp sauce,low-salt shrimp sauce and low-salt Penaeus orientalis sauce)were prepared,and their nutritional components were determined.At the same time,the three kinds of low-salt shrimp sauce were comprehen-sively evaluated by index of nutritional quality(INQ),upper limit of safe intake of nutrients(UL),amino acid score(AAS),atherogenic index(AI)and thrombogenic index(TI),etc.The results showed that the protein content of low-salt dried peeled shrimp sauce,low-salt shrimp sauce and low-salt P.orientalis sauce was 14.80 g/100 g,14.90 g/100 g,13.70 g/100 g,the amino acid scores were all higher than 97 points,the INQ value of minerals and vitamins were all higher than 1(1.51-30.80),the risk index of vitamins and minerals was low(1.11％-13.33％),the AI value and TI value were 0.58,0.35,0.53 and 0.07,0.16,0.06,respectively,and the ratio of n-6 unsaturated fatty acids to n-3 unsaturated fatty acids(n-6PUFA/n-3PUFA)was 0.12,0.98 and 0.16,respectively.Therefore,three kinds of low-salt shrimp sauce were low-energy,high nutrient foods,which had a lower risk on cardio-vascular disease.
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