坛子肉中氨基酸和脂肪酸营养品质评价

目的评价坛子肉中氨基酸和脂肪酸的营养品质。方法运用多种方法对坛子肉中氨基酸和脂肪酸的组成及含量进行测定,并用必需氨基酸指数法(essential amino acid index method,EAAI)、氨基酸评分法(amino acid score, AAS)、化学评分法(chemical score, CS)评价坛子肉中蛋白质的营养价值。结果坛子肉中氨基酸总量为20.76%±0.21%, 8种必需氨基酸占氨基酸总量的42.60%, 4种鲜味氨基酸占氨基酸总量的36.90%,AAS和CS均表明第一限制性氨基酸为色氨酸。坛子肉中粗脂肪含量为28.15%±0.31%,不饱和脂肪酸占脂肪酸总量的70.79%±0.31%。必需氨基酸占氨基酸总量的38.15%,必需氨基酸与非必需氨基酸的比值为61.68%。结论坛子肉是一种具有独特风味的优质蛋白源以及具有均衡脂肪酸的高营养价值的肉制品。

Evaluation of nutritional quality of amino acid and fatty acid composition assay of fermented meat

Objective To evaluate the nutritional quality of amino acids and fatty acids in fermented meat. Methods The composition and content of amino acid and fatty acid in fermented meat were determined by various methods, the nutritional value of protein in pot meat were evaluated by the essential amino acid index method (EAAI), amino acid score (AAS) and chemical score (CS). Results The amino acid content in fermented meat was 20.76%±0.21%, 8 essential amino acids accounted for 42.60% of amino acid content, and 4 umami amino acids accounted for 36.90% of amino acid content. Both AAS and CS indicated that the first limiting amino acid was tryptophan. The content of crude fat in fermented meat was 28.15%±0.31%, and unsaturated fatty acids accounted for 70.79%±0.31% of total fatty acids. Essential amino acids accounted for 38.15% of the total amino acids, and the ratio of essential amino acids to non-essential amino acids was 61.68%. Conclusion Fermented meat is a great source of high protein with unique flavor, and a kind of meat prouduct with balanced fatty acid nutritional value.