不同种类黄骅低盐虾酱的营养测定与综合评价  

Nutritional determination and comprehensive evaluation of different types of Huanghua low-salt shrimp sauce

作　　者：朱洪智[1] 李彦国[1] 何雪娟[1] 李倩楠 唐雯[1] ZHU Hongzhi;LI Yanguo;HE Xuejuan;LI Qiannan;TANG Wen(Cangzhou Medical College,Cangzhou 061000,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000

出　　处：《中国酿造》2024年第6期252-257,共6页China Brewing

基　　金：河北省高等学校科学研究计划项目(CXY2024039)。

摘　　要：该研究在制备3种低盐虾酱(低盐虾米酱、低盐虾丝酱和低盐对虾酱)的基础上,对其营养成分进行测定,采用营养质量指数(INQ)、营养素安全摄入上限(UL)、氨基酸评分(AAS)、致动脉粥样硬化指数(AI)和致血栓指数(TI)等指标对3种低盐虾酱进行综合评价。结果表明,低盐虾米酱、低盐对虾酱和低盐虾丝酱蛋白质的含量分别为14.80 g/100 g、14.90 g/100 g、13.70 g/100 g,且氨基酸评分均>97分,矿物质和维生素的INQ值均>1(1.51~30.80),维生素和矿物质风险指数较低(1.11%~13.33%),AI值和TI值分别为0.58、0.35、0.53;0.07、0.16、0.06,n-6不饱和脂肪酸/n-3不饱和脂肪酸(n-6PUFA/n-3PUFA)比值分别为0.12、0.98和0.16。因此,3种低盐虾酱是低能量、高营养食品,导致心血管疾病的风险较低。In this study,three kinds of low-salt shrimp sauce(low-salt dried peeled shrimp sauce,low-salt shrimp sauce and low-salt Penaeus orientalis sauce)were prepared,and their nutritional components were determined.At the same time,the three kinds of low-salt shrimp sauce were comprehensively evaluated by index of nutritional quality(INQ),upper limit of safe intake of nutrients(UL),amino acid score(AAS),atherogenic index(AI)and thrombogenic index(TI),etc.The results showed that the protein content of low-salt dried peeled shrimp sauce,low-salt shrimp sauce and low-salt P.orientalis sauce was 14.80 g/100 g,14.90 g/100 g,13.70 g/100 g,the amino acid scores were all higher than 97 points,the INQ value of minerals and vitamins were all higher than 1(1.51-30.80),the risk index of vitamins and minerals was low(1.11%-13.33%),the AI value and TI value were 0.58,0.35,0.53 and 0.07,0.16,0.06,respectively,and the ratio of n-6 unsaturated fatty acids to n-3 unsaturated fatty acids(n-6PUFA/n-3PUFA)was 0.12,0.98 and 0.16,respectively.Therefore,three kinds of low-salt shrimp sauce were low-energy,high nutrient foods,which had a lower risk on cardiovascular disease.

关 键 词：低盐虾酱 营养测定 综合评价 心血管疾病 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]