加工方式对海带营养品质的影响

Effects of processing methods on the nutritional quality of kelp

中文关键词:  海带  营养成分  碘  食用状态

英文关键词:kelp  nutritional components  iodine  edible state

中文摘要:

      目的 研究不同加工方式对海带营养品质的影响。方法 将不同海域、不同时期收割的新鲜海带加工制成干海带、盐渍海带、盐渍半干海带, 对4类海带样品进行基本营养成分的测定, 同时模拟家庭食用方式对海带制品进行浸泡和熟制处理, 测定处理前后碘含量。结果 鲜海带中碘、蛋白质、膳食纤维含量高于其他3种类型海带; 干海带的矿物质含量较高; 深水海域海带产品的矿物质含量高于浅水海域; 成熟期海带产品的碘和蛋白质含量较高。浸泡和熟制处理前后海带中碘流失量达到80%以上。结论 不同加工方式会使海带中营养成分出现不同程度的损失, 食用状态下的海带碘含量较低, 适量食用海带不会存在补碘过量的风险。

英文摘要:

      Objective To evaluate the effects of different processing methods on the nutritional quality of kelp. Methods The fresh kelp obtained in different sea areas and periods was processed into dry kelp, salted kelp and salted semi-dry kelp. Then the basic nutrients including water, protein, iodine and dietary fiber of four kinds of kelps were measured. The kelp products were soaked and cooked in simulated family eating mode, and the iodine content before and after treatment was determined. Results The amounts of iodine, protein, dietary fiber in fresh kelp were higher than those in other kelp products. The content of mineral elements in dry kelp was higher. Moreover, the mineral elements content in kelp samples from abyssal sea was higher than that from shallow water. The iodine and protein content of kelp in maturation period were higher. More than 80% of iodine in raw kelp products was lost during soaking and cooking process. Conclusion Different processing methods may result nutrient components loss in different degree in kelp. As the low iodine content of kelp in the state of edible, there is no risk of excessive iodine supplementation to consume kelp moderately.