湘西黑猪肌肉蛋白质营养价值评定

Nutritional Value of Muscle Protein of Xiangxi Black Pig

本研究旨在探究湘西黑猪肌肉蛋白质营养价值,为其今后深加工提供理论依据。基于前人对湘西黑猪新鲜肌肉氨基酸含量的测定结果,采用氨基酸比值系数分(SRC)、氨基酸评分(AAS)、氨基酸比值系数(RC)及必需氨基酸指数(EAAI)等评价指标对湘西黑猪肌肉蛋白质氨基酸模式进行评价,并计算肌肉生长的氨基酸模式。结果表明:脱脂湘西黑猪肌肉中总氨基酸含量高达97.93%;所含的人体必需氨基酸之和占总氨基酸的质量比(E/T)为37.81%,人体必需氨基酸总量与人体非必需氨基酸总量的质量比(E/N)为60.12%;鲜味、甜味和芳香类氨基酸的含量分别29.52%、13.52%和5.65%,风味氨基酸总含量为47.69%,支链氨基酸(缬氨酸、亮氨酸和异亮氨酸)的总含量高达20.71%。比值系数分(SRC)为72.60,必需氨基酸指数58.24;几种人体必需氨基酸中,第一限制氨基酸为蛋氨酸+胱氨酸(Met+Cys),第二限制性氨基酸为苏氨酸。结论:湘西黑猪肌肉必需氨基酸种类齐全,且比例相对均衡,第一限制性氨基酸为缬氨酸,生产实践中应注意添加。

The aim of this study was to explore the nutritional value of muscle protein from Xiangxiblack pigs,and to provide a theoretical basis and practical reference for meat processing in the future.Based on the data of amino acid contents in muscle protein from Xiangxi-black pigs,evaluation of amino acid pattern of muscle protein was processed using amino acid score（AAS）,chemical score（CS）,essential amino acid index（EAAI）,score of ratio coefficient of amino acid（SRC）.The results showed that the total content of amino acids in nonfat muscle was up to 97.93%.The ratio of essential amino acids to total amino acids（E/T）was 37.81%,and essential amino acids to non-essential amino acids（E/N）was 60.12%.The concentration of the savory,sweet and aromatic amino acids were 29.52%,13.52%,and 5.65%,respectively.Flavor amino acids concentration was 47.69%.The concentration of branched chain amino acids（BCAA）,including leucine,isoleucine and valine,was 20.71%.All kinds of human essential amino acids in relatively balanced proportion were contained.The SRC,EAAI was 72.60 and 58.24,respectively.Among human essential amino acids,the first limited amino acid was methionine plus cystine,and the second was threonine.Human essential amino acids in muscle protein from Xiangxi-black pigs were relatively balanced,and the first limited amino acid was methionine plus cystine,which should be supplemented in actual production condition.