湖南产地10种畜肉类及其制品氨基酸组成分析及营养评价

Amino acid composition and nutritional evaluation of 10 kinds of livestock meats and products in Hunan Province

中文关键词:  湖南  产地  畜肉类及制品  氨基酸  营养评价

英文关键词:Hunan  livestock meats and products  amino acid  nutritional evaluation

中文摘要:

      目的 分析评价湖南产地10种畜肉类及制品中氨基酸组成及含量。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10种畜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 除了天花菌炖肉不含脯氨酸和酸汤牛肉不含蛋氨酸外, 其余畜肉类及制品均含17种氨基酸; 猪干巴炒红椒中蛋白质、总氨基酸及必需氨基酸含量3者均最高, 分别为19.50、15.98、5.98 g/100 g; 10种畜肉类及制品中, 除了手工猪血丸子的必需氨基酸中亮氨酸含量最高(1.25 g/100 g)外, 其余均为赖氨酸含量最高, 分别为天花菌炖肉(0.24 g/100 g)、坪上牛百叶(0.38 g/100 g)、酸肉(0.49 g/100 g)、酸汤牛肉(0.80 g/100 g)、猪心蒸肉丸(0.96 g/100 g)、大片牛肉(1.09 g/100 g)、麦酱炒大片肉(1.16 g/100 g)、炒腊肉(1.36 g/100 g)、猪干巴炒红椒(1.38 g/100 g) ; 10种畜肉类及制品中, 除了坪上牛百叶赖氨酸含量(50.67 mg/g蛋白)外, 其余赖氨酸含量均高于世界卫生组织(World Health Organization, WHO)/联合国粮农组织(Food and Agriculture Organization, FAO)模式(55 mg/g蛋白)和卵清蛋白模式(55 mg/g蛋白), 分别为猪心蒸肉丸(73.85 mg/g蛋白)、大片牛肉(80.15 mg/g蛋白)、酸肉(64.47 mg/g蛋白)、天花菌炖肉(114.29 mg/g蛋白)、炒腊肉(87.74 mg/g蛋白)、麦酱炒大片肉(70.73 mg/g蛋白)、酸汤牛肉(77.67 mg/g蛋白)、手工猪血丸子(63.19 mg/g蛋白)、猪干巴炒红椒(70.77 mg/g蛋白); 10种畜肉类及制品的限制氨基酸为异亮氨酸或缬氨酸。结论 畜肉类及制品中赖氨酸含量优异, 营养价值高; 可以结合食用富含异亮氨酸或缬氨酸的食物, 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 10 kinds of livestock meats and products in Hunan Province. Methods Kjeltee2300 automatic nitrogen determinator kjeldahl apparatus was used to determine the proteins in 10 kinds of livestock meats and products in Hunan Province. Amino acid composition was measured using membra Pure GmbH A300 automatic amino acid analyzer. The nutritional value of livestock meats and products was evaluated by the amino acid score method. Results There were 17 kinds of amino acids in livestock meats and products except stewed meat with smallpox fungus without proline and sour soup beef without methionine. The content of protein, amino acids and essential amino acids in stir fried pork jerky with red pepper were the highest, which were 19.50, 15.98, 5.98 g/100 g, respectively. The content of lysine in essential amino acids in 10 kinds of livestock meats and products was the highest, Except for leucine, which had the highest essential amino acid content (1.25 g/100 g) in handmade pig blood meatball, all others had the highest lysine content, which were stewed meat with smallpox fungus (0.24 g/100 g), Pingshang omasum (0.38 g/100 g), sour meat (0.49 g/100 g), sour soup beef (0.80 g/100 g), steamed pork balls with pork heart (0.96 g/100 g), large chunks of beef (1.09 g/100 g), stir fried large pieces of meat with wheat sauce (1.16 g/100 g), stir-fried smoked pork (1.36 g/100 g), stir fried pork jerky with red pepper (1.38 g/100 g) respectively, except the content of leucine in essential amino acids in handmade pig blood meatball was the highest (1.25 g/100 g). The content of lysine in 10 kinds of livestock meats and products except Pingshang omasum (50.67 mg/g protein), including steamed pork balls with pork heart (73.85 mg/g protein), large chunks of beef (80.15 mg/g protein), sour meat (64.47 mg/g protein), stewed meat with smallpox fungus (114.29 mg/g protein), stir-fried smoked pork (87.74 mg/g protein), stir fried large pieces of meat with wheat sauce (70.73 mg/g protein), sour soup beef (77.67 mg/g protein), handmade pig blood meatball (63.19 mg/g protein), stir fried pork jerky with red pepper (70.77 mg/g protein), were higher than the (World Health Organization) WHO/(Food and Agriculture Organization) FAO model value (55 mg/g protein) and ovalbumin pattern value (55 mg/g protein). The limited amino acid in 10 kinds of livestock meats and products was isoleucine or valine. Conclusion Excellent lysine content and high nutritional value in livestock meats and products; it is possible to combine the consumption of foods rich in isoleucine or valine to construct a reasonable diet and enhance their nutritional value.