发酵猪肉香肠的营养成分分析与评价  

Nutrition Analysis and Assessment of Fermented Pork Sausage

作　　者：杜鹏[1] 罗丽华[1] 杨昌林[1] 王若永[1] 李彤[1] 穆慧玲[1] 徐宝才 

机构地区：[1]北京空军航空医学研究所,北京100142 [2]南京雨润食品有限公司,南京210041

出　　处：《中国食物与营养》2014年第9期73-75,共3页Food and Nutrition in China

摘　　要：为探讨发酵香肠的营养价值,对发酵猪肉香肠的基本营养成分、氨基酸含量进行了测定,结果表明,发酵猪肉香肠蛋白质含量高达34.3%,显著高于市场上同类产品;脂肪及钠含量较低;氨基酸种类齐全,其中天门冬氨酸、谷氨酸、精氨酸、亮氨酸、赖氨酸等含量较高,必需氨基酸(Essential Amino Acids,EAA)占总氨基酸含量的43%,必需氨基酸与非必需氨基酸(Non-Essential Amino Acids,NEAA)含量之比为0.76,第一、二限制氨基酸分别为缬氨酸、苏氨酸。To study the nutrition values of the fermented pork sausage,basic nutrition elements and amino acid contents were analyzed and assessed. Results showed that the protein content of fermented pork sausage reached 34. 3%,which was significantly higher than the similar products on the market,while the fat and sodium contents were much low. Totally 18 amino acids were detected,and the contents of aspartic acid,glutamic acid,arginine,leucine,and lysine were high. The essential amino acids accounted for 43% of the total amino acids. The ratio of essential amino acids and non essential amino acids was 0. 76. The first and second limiting amino acid of the fermented pork sausage were valine and threonine respectively.

关 键 词：发酵香肠 蛋白质 氨基酸比值 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程] TS201.4[轻工技术与工程—食品科学与工程]