四个区域塘养缢蛏营养成分及其滋味组分差异分析  

Difference Analysis of Nutritional Composition and Taste Components of Pond Razor Clams(Sinonovacula constricta)in Four Different Regions

作　　者：崔燕 钟建永 朱麟 宣晓婷 尚海涛 CUI Yan;ZHONG Jianyong;ZHU Lin;XUAN Xiaoting;SHANG Haitao(Institute of Agricultural Products Processing,National Vegetable Processing Technology Research and Development Center,Ningbo Academy of Agricultural Sciences,Ningbo 315040,China;Changjie Town Government,Ninghai County,Ningbo 315601,China)

机构地区：[1]宁波市农业科学研究院,农产品加工研究所,国家蔬菜加工技术研发专业中心,浙江宁波315040 [2]宁波市宁海县长街镇人民政府,浙江宁波315601

出　　处：《保鲜与加工》2025年第4期134-143,共10页Storage and Process

基　　金：宁海县“一镇一品”共富示范区建设项目(宁农〔2023〕261号);宁波市公益性科技计划项目(2022S144)。

摘　　要：为评价不同养殖区域缢蛏营养品质及滋味组分差异,以长街、三门、乐清、福清塘养缢蛏为研究对象,检测分析其色泽、营养成分(粗蛋白、粗脂肪、灰分、水解氨基酸、微量元素)和滋味组分(呈味核苷酸、游离氨基酸、糖原、甜菜碱)差异,并评价其营养价值。结果表明:长街缢蛏壳体色泽较优,黄度值b*达21.31,显著高于其他3组;粗脂肪、铁、硒、总氨基酸、必需氨基酸含量最高,分别为1.35%、86.04 mg/kg、0.77 mg/kg、11.58 g/100 g和4.37 g/100 g,其中粗脂肪含量显著高于乐清和福清组,铁、硒、总氨基酸、必需氨基酸含量显著高于其余三个养殖区域。三门缢蛏的粗蛋白、钙、锌含量显著高于其他组,分别为13.64%、5756.50 mg/kg、26.02 mg/kg,而乐清缢蛏的灰分含量(1.12%)最高。长街、三门缢蛏氨基酸组成均符合联合国粮食及农业组织/世界卫生组织优质蛋白质标准,其中长街缢蛏的必需氨基酸指数值最高,为72.57,营养价值较高。滋味分析结果显示,长街缢蛏的肌苷酸、总呈味核苷酸、甜味氨基酸和总游离氨基酸含量显著高于其他组,鲜味氨基酸、糖原和甜菜碱含量则与三门组相当,但鸟苷酸、腺苷酸含量显著低于三门和福清组;长街、三门组缢蛏的鲜味较强,味精当量值显著高于乐清、福清组。综上,不同养殖区域缢蛏的外观色泽、营养成分及滋味组分间存在显著差异,该研究为完善缢蛏品质评价、品质标准建立以及指导其消费提供参考。In order to evaluate the differences in nutritional quality and taste components of razor clams(Sinonovacula constricta)in different cultured regions,taking the pond razor clams in Changjie,Sanmen,Yueqing,and Fuqing as the research objects,the differences in color,nutritional components(crude protein,crude fat,ash,hydrolyzed amino acids,and trace elements),as well as taste components(flavor nucleotides,free amino acids,glycogen,and betaine)were detected and analyzed.In addition,the nutritional value was evaluated.The results showed that the shell of Changjie razor clam had a better color,with a b*value(yellowness)of 21.31,which was significantly higher than those in other three groups.The contents of crude fat(1.35%),iron(86.04 mg/kg),selenium(0.77 mg/kg),total amino acids(11.58 g/100 g),and essential amino acids(4.37 g/100 g)were highest in Changjie samples.And the crude fat content was significantly higher than that in Yueqing and Fuqing groups,while the iron,selenium,total amino acids,and essential amino acids contents of Changjie samples were remarkably higher than those of other three cultured regions.The crude protein,calcium,and zinc contents in Sanmen razor clam were significantly higher than that of other groups,with 13.64%,5756.50 mg/kg,and 26.02 mg/kg,respectively,while the Yueqing samples showed the highest ash content(1.12%).The amino acid composition of Changjie and Sanmen razor clams was in line with the standard of the high-quality protein in Food and Agriculture Organization of the United Nations/World Health Organization(FAO/WHO).Among them,the essential amino acid index value was highest in Changjie group(72.57),indicating a higher nutritional value.Taste components analysis revealed that the contents of inosine 5’-monophosphate,total flavor nucleotides,sweet amino acids,and total free amino acids in Changjie samples were significantly higher than those in the other groups,while the contents of umami amino acids,glycogen,and betaine were comparable to those of Sanmen group.However,the guanosi

关 键 词：缢蛏 养殖区域 营养品质 滋味 

分 类 号：TS201.4[轻工技术与工程—食品科学]