即食花蛤贮藏前后主要营养成分及氨基酸的比较  

Comparison of Nutritious Constituents and Amino Acids of Instant Clam before and after Storage

作　　者：郭彦军[1] 丁雪晨[1] 丁永冲 王娜[2] 

机构地区：[1]石家庄市农产品质量检测中心,石家庄050021 [2]河北农业大学食品科技学院,河北保定071000

出　　处：《现代科学仪器》2012年第4期141-142,145,共3页Modern Scientific Instruments

摘　　要：本文对即食花蛤贮藏前后的营养成分进行了测定,包括水分、粗脂肪、粗蛋白、灰分和游离氨基酸。试验结果表明:90d的贮藏降低了水分、粗蛋白和游离氨基酸的含量,粗脂肪和灰分的含量在贮藏前后无显著差异(p>0.05)。即食花蛤中粗蛋白、必需氨基酸和半必需氨基酸含量的降低表明其营养价值在贮藏后期降低,呈味氨基酸含量的降低引起了其在贮藏后期鲜味的下降和口感的降低。The nutritious constituents of instant clam both before and after storage were studied in this paper,including moisture content,crude fat,crude protein,ash and free amino acid.The results of the experiments showed that the contents of moisture content,crude protein and free amino acid were reduced and the contents of crude fat and ash were no significant different after 90 days storing.The decrease of the contents of crude protein,essential amino acids and semi-essential amino acids caused the reduction of its nutritional value.The decrease of the contents of delicious amino acids caused the reduction of its flavor and texture reduction in the later part of its storage.

关 键 词：即食花蛤 贮藏 营养成分 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]