湖南产地9种禽肉类及制品中氨基酸组成及营养评价

Amino acid composition and nutritional value evaluation of 9 kinds of poultry meats and products in Hunan province

中文关键词:  湖南  产地  禽肉类及制品  氨基酸  营养评价

英文关键词:Hunan  place of production  poultry meat and product  amino acid  nutritional evaluation

中文摘要:

      目的 对湖南产地9种禽肉类及制品中氨基酸组成及含量进行分析评价,为禽肉类及制品合理利用提供依据。方法 分别采用Kjeltee2300自动凯氏定氮仪和曼默博尔A300全自动氨基酸分析仪,对湖南产地9种禽肉类及制品的蛋白质和氨基酸进行测定并进行氨基酸成分分析；采用氨基酸评分法对营养价值进行评价。结果 除了珠梅土鸡不含Met外,其余禽肉类及制品均含17种氨基酸；蛋白质、氨基酸以及必需氨基酸含量三者均最高的为肠衣鸭掌,分别为35.20 g/100g,29.55 g/100g,10.05 g/100g；9种禽肉类及制品的必需氨基酸中Lys含量最高,分别为?子粑蒸鸡(1.35 g/100g)、珠梅土鸡(0.86 g/100g)、酸辣鸡(1.15 g/100g)、茶油蒸伏鸭(1.62 g/100g)、肠衣鸭掌(2.09 g/100g)、武冈血浆鸭(1.22 g/100g)、野葱炒鸭蛋(0.64 g/100g)、岩鸭火锅(0.86 g/100g)和烤铜鹅(1.24 g/100g)；9种禽肉类及制品的Lys含量均高于WHO/FAO模式(55 mg/g蛋白)和卵清蛋白模式(55 mg/g蛋白),分别为?子粑蒸鸡(66.18 mg/g蛋白)、珠梅土鸡(76.79 mg/g蛋白)、酸辣鸡(75.16 mg/g蛋白)、茶油蒸伏鸭(71.37 mg/g蛋白)、肠衣鸭掌(59.38 mg/g蛋白)、武冈血浆鸭(63.87 mg/g蛋白)、野葱炒鸭蛋(75.29 mg/g蛋白)、岩鸭火锅(69.35 mg/g蛋白)和烤铜鹅(62.94 mg/g蛋白)；9种禽肉类及制品的限制氨基酸Ile或Val或Phe+Tyr。结论 禽肉类及制品中Lys含量优异,具有较高的营养价值；可以通过与富含异Ile、Val或Phe和Tyr的食物等进行结合食用,构建合理膳食,提高食用价值。

英文摘要:

      Objective To analyze and evaluate amino acid composition and content of nine kinds of poultry meats and products in Hunan so as to provide a basis for rational utilization of poultry meats and products. Methods Kjeltee2300 Automatic Nitrogen Determinator Kjeldahl Apparatus was used to determine the proteins in nine kinds of poultry meats and products in Hunan Province. Amino acid composition was measured using membra Pure GmbH A300 automatic amino acid analyzer. The nutritional value of poultry meats and products was evaluated by the amino acid score method. Results There were 17 kinds of amino acids in poultry meats and products except zhumei local chicken without methionine. The contents of protein, amino acids and essential amino acids in duck feet with intestine coating were the highest, which were 35.20 g/100g,29.55 g/100g,10.05 g/100g, respectively. The content of lysine in essential amino acids in nine kinds of poultry meats and products was the highest, which were steamed chicken with rice cake (1.35 g/100g) , zhumei local chicken (0.86 g/100g) , sour and spicy chicken (1.15 g/100g) , steamed duck with camellia oil (1.62 g/100g) , duck feet with intestine coating (2.09 g/100g) , Wugang plasma duck (1.22 g/100g) , fried duck eggs with wild scallions (0.64 g/100g) , rock duck hot pot (0.86 g/100g) and roasted copper goose (1.24 g/100g) , respectively. The contents of lysine in nine kinds of poultry meats and products, including steamed chicken with rice cake (66.18 mg/g protein) , zhumei local chicken (76.79 mg/g protein) , sour and spicy chicken (75.16 mg/g protein) , steamed duck with camellia oil (71.37 mg/g protein) , duck feet with intestine coating (59.38 mg/g protein) , Wugang plasma duck (63.87 mg/g protein) , fried duck eggs with wild scallions (75.29 mg/g protein) , rock duck hot pot (69.35 mg/g protein) and roasted copper goose (62.94 mg/g protein) , were all higher than the WHO / FAO model value(55 mg/g protein) and ovalbumin pattern value(55 mg/g protein). The limited amino acid in nine kinds of poultry meats and products was isoleucine/ valine/ phenylalanine+tyrosine. Conclusion Poultry meats and products have high lysine content and high nutritional value. We can adopt a mode of eating food with high contents of isoleucine, valine, phenylalanine and tyrosine to construct a reasonable diet , and improve the edible value of poultry meats and products.