鸭骨架的营养成分分析及评价  

Analysis of Nutritional Components of Duck Bone

作　　者：王淑慧[1] 潘道东[1,2] 赵紫微[1] 

机构地区：[1]宁波大学海洋学院食品科学系,浙江宁波315211 [2]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《食品科学》2014年第3期209-212,共4页Food Science

基　　金：国家现代农业(水禽)产业技术体系建设专项(CARS-43-17);浙江省重大科技攻关项目(2012C22058);宁波市农村科技创新创业基金项目(2013C910017)

摘　　要：测定鸭骨架的基本营养成分、氨基酸组成及含量,分析鸭骨架蛋白质的营养价值和疏水特性。结果表明:鸭骨架是一类优质蛋白质,其中蛋白质含量(干质量,下同)高达29.19%;必需氨基酸、鲜味氨基酸、含硫氨基酸含量较高,分别为9 867.16(以干质量计,下同)、5 772.02、993.98 mg/100 g pro,分别占总氨基酸含量的42.73%、25.00%、4.30%,这些都是制备鸭肉香精的风味前体物质。鸭骨架蛋白质中所有必需氨基酸的氨基酸分值均超过氨基酸评分标准模式,亮氨酸、异亮氨酸、赖氨酸、苯丙氨酸、苏氨酸的氨基酸分值超过或接近于化学评分模式;鸭骨架蛋白质的疏水性值比较低,为4 530.38 J/mol。In this study, the composition and content of essential nutrients in duck bone were determined. The nutritional value and hydrophobic properties of duck bone protein were analyzed. The results showed that duck bone contained a class of high-quality proteins with the total amount being up to 29.19% on a dry weight basis. Essential, delicious and sulfurcontaining amino acids were abundant in duck bone with values of 9 867.16, 5 772.02 mg/100 g and 993.98 mg/100 g protein on a dry weight basis, all of which were flavor precursor compounds of duck meat essence. The average scores of all the essential amino acids in duck bone exceeded the standard amino acid score pattern and Ile, Leu, Lys, Phe and Thr exhibited amino acid scores exceeding or at least approaching the standard chemical score pattern. The hydrophobic value of duck bone protein was as low as 4 530.38 J/mol.

关 键 词：鸭骨架 蛋白质 氨基酸 营养价值 疏水特性 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]