花蛤净化前后主要营养成分及鲜味氨基酸的比较

本文对花蛤净化前后的营养成分进行了测定,包括灰分、水分、粗脂肪、粗蛋白、氨基酸。实验结果表明:净化前后,除粗脂肪外,花蛤样品的各营养成分并无明显差别,对鲜味有影响的特征性氨基酸(谷氨酸和天门冬氨酸)以及对甘味有影响的特征性氨基酸(丙氨酸和甘氨酸),在净化前后也没有明显的变化,因而得出净化对花蛤的营养成分无显著影响,而净化可以降低大肠杆菌和沙门氏菌等致病菌数量。所以对贝类进行净化是势在必行的。

Comparison of Nutritious Constituents and Tasty Amino Acids of Bivalve Hemolymph both before and after Purification

The nutritious constituents of Meretrix meretrix Linnaeus both before and after purification were studied in this paper, including ash, moisture content, crude fat, crude protein and amino acid. The results of the experiments showed that the nutritious constituents of the Meretrix meretrix Linnaeus samples hardly influenced by purification expect crude fat. The delicious amino acids such as glutamic acid, asparagines, alanine and glycin, both before and after purification, didn’t have obvious changes. So we got a conclusion that the purification didn’ t have much influence to the nutritious constituents. Even, purification could reduce the number of E.coli and Salmonella. So the purification of seashell is imperative under the situation.