摘要
该研究在制备3种低盐虾酱(低盐虾米酱、低盐虾丝酱和低盐对虾酱)的基础上,对其营养成分进行测定,采用营养质量指数(INQ)、营养素安全摄入上限(UL)、氨基酸评分(AAS)、致动脉粥样硬化指数(AI)和致血栓指数(TI)等指标对3种低盐虾酱进行综合评价.结果表明,低盐虾米酱、低盐对虾酱和低盐虾丝酱蛋白质的含量分别为14.80 g/100 g、14.90 g/100 g、13.70 g/100 g,且氨基酸评分均＞97分,矿物质和维生素的INQ值均＞1(1.51～30.80),维生素和矿物质风险指数较低(1.11％～13.33％),AI值和TI值分别为0.58、0.35、0.53;0.07、0.16、0.06,n-6不饱和脂肪酸/n-3不饱和脂肪酸(n-6PUFA/n-3PUFA)比值分别为0.12、0.98和0.16.因此,3种低盐虾酱是低能量、高营养食品,导致心血管疾病的风险较低.
Abstract
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.
基金项目
河北省高等学校科学研究计划项目(CXY2024039)
NETL
NSTL
万方数据