为实现大竹蛏资源的高效、综合开发利用,以大竹蛏鲜肉(fresh Solen grand is meat,FSGM)、煮肉(boiled Solen grand is meat,BSGM)和煮液(Solen grand is boiling liquid,SGBL)为研究对象,对其营养组成、呈味特性和抗氧化活性进行分析比较.结果表明,新鲜大竹蛏出肉率为79.33％,煮后质量损失率为49.89％;FSGM蛋白质含量为(11.55±0.34)％,总糖含量最低,为(0.46±0.00)％;煮后蛋白质和灰分损失最大,BSGM中蛋白质、脂肪和总糖相对含量分别为(19.33±0.33)％、(1.59±0.09)％、(0.83±0.01)％;SGBL中干物质仅占2.90％,其中41.72％为蛋白质;FSGM和BSGM中18种氨基酸总量分别为(52.15±0.50)g/100 g和(64.04±0.06)g/100 g,谷氨酸含量最高,呈味氨基酸占比分别为(47.44±0.35)％、(47.80±0.05)％,FSGM和BSGM的第一限制氨基酸均为蛋氨酸+半胱氨酸,SGBL的第一限制氨基酸为色氨酸;FSGM和BSGM中均检测出16种脂肪酸,PUFA占比分别为(36.98±0.33)％和(28.57±0.15)％,SGBL中6种脂肪酸均为饱和脂肪酸;SGBL中牛磺酸含量最高,为(2 073.93±56.90)mg/kg;FSGM和BSGM中均检测到10种单糖,葡萄糖和半乳糖二者之和占比分别为51.16％、66.69％,SGBL中95.20％的单糖为葡萄糖;SGBL游离氨基酸含量最高,为(10.68±0.06)g/100 g,其中39.83％为甘氨酸.BSGM中核苷酸总量最高,为(2 388.04±99.57)g/kg,其中AMP含量最高,为(380.28±10.48)mg/kg;3组样品均检测到3种有机酸,绝大部分为酒石酸;经复合蛋白酶酶解的FSGM和经风味蛋白酶酶解的BSGM抗氧化活性最强.上述结果可为大竹蛏资源的进一步开发利用提供一定的理论参考和依据.
Study on Nutritional Composition,Taste Characteristics and Antioxidant Activity in Vitro of Solen grandis
To realize the efficient and comprehensive development and utilization of Solen grandis resources,with fresh Solen grandis meat(FSGM),boiled Solen grandis meat(BSGM)and Solen grandis boiling liquid(SGBL)as the research objects,the nutritional composition,taste characteristics and antioxidant activity are analyzed and compared.The results show that the meat yield of fresh Solen grandis is 79.33％,and the mass loss rate after cooking is 49.89％.The protein content of FSGM is(11.55±0.34)％and the total sugar content is the lowest of(0.46±0.00)％.The loss of protein and ash is the greatest after cooking.The relative content of protein,fat and total sugar in BSGM is(19.33±0.33)％,(1.59±0.09)％,(0.83±0.01)％respectively.The dry matter in SGBL only accounts for 2.90％,among which,41.72％is protein.The total amount of 18 amino acids in FSGM and BSGM is(52.15±0.50)g/100 g and(64.04±0.06)g/100 g respectively.The content of glutamic acid is the highest,and the proportion of flavor amino acids is(47.44±0.35)％and(47.80±0.05)％respectively.The first limiting amino acids of FSGM and BSGM are methionine±cysteine,while the first limiting amino acid of SGBL is tryptophan.Sixteen kinds of fatty acids are detected in both FSGM and BSGM,and PUFA accounts for(36.98±0.33)％and(28.57±0.15)％respectively.Six fatty acids in SGBL are all saturated fatty acids.The content of taurine of SGBL is the highest of(2 073.93±56.90)mg/kg.Ten kinds of monosaccharides are detected in FSGM and BSGM,the sum of glucose and galactose accounts for 51.16％and 66.69％respectively,and 95.20％of monosaccharide in SGBL is glucose.The content of free amino acids in SGBL is the highest of(10.68±0.06)g/100 g,among which,39.83％is glycine.The total amount of nucleotides in BSGM is the highest of(2 388.04±99.57)g/kg,among which,the content of AMP is the highest of(380.28±10.48)mg/kg.Three kinds of organic acids are detected in the three groups of samples,most of which is tartaric acid.FSGM enzymolized by complex proteases and BSGM enzymolized by flavor proteases show the strongest antioxidant activity.The above results could provide a certain theoretical reference and basis for the further development and utilization of Solen grandis resources.
万方数据
维普
