锈凹螺营养成分分析与评价  

Analysis and Evaluation of the Nutritional Composition in Chlorostoma Rusticum

作　　者：朱爱意[1] 谢佳彦[1] 吴常文[1] 

机构地区：[1]浙江海洋学院海科学院,浙江舟山316004

出　　处：《中国食品学报》2008年第6期165-170,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：对浙江东极海区的锈凹螺肉的主要营养成分及几种金属元素含量进行了分析。结果显示:锈凹螺平均含肉率27.53%±0.006(n=180);软体部鲜重与螺重的关系为:FS=-0.1129+0.3128W(R2=0.752,df=178);在其蛋白质中共检出17种氨基酸,其中E/T59.52%,EAA/NEAA 0.65,氨基酸得分58.98,氨基酸组成中赖氨酸含量最高占干物质的7.24%;其脂肪中含12种脂肪酸,C16:0含量最高,达27.74%;螺肉中金属元素的含量均在允许范围内,并富含Zn。锈凹螺是一种高蛋白、低脂肪的优良食品,具有开发、利用价值。Analysis were made on the nutritional composition and several mineral elements contents of muscle in Chlorostoma rusticum （Gnelin） Diving in the Dongji Sea Area, Zhejiang Province. The results show that the ratio of flesh to body weight of C. rusticum was 27.53%＋0.006 （n=180）. The relationship between wet weight and whole weight of C, rusticum was FS=-0.1129＋0.3128W（R^2=0.752,df=178）. There were 17 kinds of amino acids in muscle of C rusticum. The amino acid composition of protein was in balance with EAA/TAA 59.52% and the ratio of EAA to NEAA 0.65, the evaluation value was 58.98, the contents of lysine reach to 7.24% in dry weight. There were 12 kinds of fat acids, the contents of C16：0 reach to 27.74% in whole fat acids. The contents of mineral elements were safe within the range of permission and rich in Zn. It was a good quality food with high protein and low fat and it was worthy to popularization.

关 键 词：锈凹螺 营养成分 营养评价 含肉率 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]