缢蛏肉的食品化学特性及其营养液的研制

Food chemistry characteristics and development of nutritive liquid from Sinonovacula constricta(Lamarcle)

研究了缢蛏(Sinonovaculaconstricta(Lamarck))肉的食品化学特性。结果表明,缢蛏肉的营养特点是蛋白质丰富,低脂肪,富含灰分和总糖;蛋白质的氨基酸组成中富含呈味氨基酸,并富含婴幼儿所需的组氨酸、亮氨酸和赖氨酸;蛋白质氨基酸价为82,其显著特点是只有一种限制氨基酸,且其它氨基酸效价较均衡,说明必需氨基酸的组成比较合理;缢蛏贝肉中含有丰富矿物质元素,是人体所需的多种矿物质元素的良好来源。在此基础上研制了缢蛏营养液,缢蛏营养液含有缢蛏肉的全部营养,易吸收,无明显腥味。

In this paper,food chemistry of Sinonovacala consfrica(Lamark)was studied.Results demonstrate that the Sinonovacula constricta flesh is rich in protein,lower in fat,and rich in ash and general saccharides;in amino acid compositions of the protein.The flesh is rich in flavor amino acid,histidine,leucine and lysine.The latter three are necessary for baby and teenage.The amino acid scores of the protein is82.The nutrition features for having only one limited amino acid and the other amino acid scores are well balanced and composed.Sinonovacula constricta is also rich mineral elements that needed for human body.Based on the study in food chemistry,a nutritive liquid made from Sinonovacula constricta was developed.This newtonic liquid contains all the nutritions odor free and easily digested.