盱眙龙虾肌肉营养成分分析与评价

Analysis and evaluation of the nutritional composition in muscle of crayfish from Xuyi

研究盱眙龙虾肌肉中的营养素成分与营养价值。采用化学与仪器分析法测定了盱眙龙虾肌肉中的宏量营养素、氨基酸、脂肪酸、维生素以及矿物质的含量。结果表明,盱眙龙虾肌肉的粗蛋白、粗脂肪、水分、灰分含量分别为17·7%、0·1%、80·0%、1·2%;氨基酸总量为15·3%,必需氨基酸占氨基酸总量的39·5%,蛋氨酸是第一限制氨基酸,必需氨基酸指数EAAI为87,4种鲜味氨基酸占氨基酸总量的40·2%;脂肪酸中多不饱和脂肪酸与单不饱和脂肪酸分别为40·0%和30·2%;微量元素的比例合理。盱眙龙虾味道鲜美,具有较高的营养价值。

Nutritional composition and nutritional value in the muscle of tail crayfish from Xuyi were investigated. The macro nutrients,amino acids,fatty acids,vitamin and mineral content in muscle of it were determined through the common chemical and instrumental analysis methods. The results showed that the contents of crude protein,crude fat,moisture and crude ash in the fresh muscles were 17.7%,0.1%,80.0% and 1.2% respectively. The total amount of amino acids was 15.3% mass fraction,wet weight and essential amino acids for human accounted for 39.5% of total content of amino acid. Methionine was the first limiting amino acids and the essential amino acid index EAAI was 87. The content of 4 kinds delicious amino acids accounted for 40.2% of total content of amino acid. The contents of polyunsaturated fatty acids and mono-unsaturated fatty acids in fatty acids were 40.0% and 30.2% respectively. The microelement ratio in the muscle of crayfish was reasonable. The crayfish from Xuyi was delicious with high nutritional value.