[1]席斌,高雅琴,李维红,等.青爪乌鸡肌肉营养成分与营养品质评价[J].江苏农业科学,2019,47(14):222-225.
Xi Bin,et al.Evaluation of nutritional composition and nutritional quality of muscle of black chicken[J].Jiangsu Agricultural Sciences,2019,47(14):222-225.
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青爪乌鸡肌肉营养成分与营养品质评价(PDF)
Xi Bin,et al.Evaluation of nutritional composition and nutritional quality of muscle of black chicken[J].Jiangsu Agricultural Sciences,2019,47(14):222-225.
《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]
- 卷:
- 第47卷
- 期数:
- 2019年第14期
- 页码:
- 222-225
- 栏目:
- 贮藏加工与检测分析
- 出版日期:
- 2019-08-10
文章信息/Info
- Title:
- Evaluation of nutritional composition and nutritional quality of muscle of black chicken
- Keywords:
- -
- 分类号:
- TS251.1；S831.5
- DOI:
- -
- 文献标志码:
- A
- 摘要:
- 分析黄土高原地区青爪乌鸡肌肉营养成分、氨基酸和脂肪酸的组成，并对肌苷酸含量变化进行研究。结果表明，青爪乌鸡肌肉鲜样中粗蛋白和粗脂肪含量分别为22.02%和1.38%。肌肉蛋白中检测出17种氨基酸，其中谷氨酸(158.9 mg/g)、赖氨酸(92.7 mg/g)、天冬氨酸(89.0 mg/g)、甘氨酸(73.6 mg/g)、亮氨酸(72.7 mg/g)和精氨酸(61.8 mg/g)含量较高。依据FAO/WHO/UNU必需氨基酸基准模式，10种必需氨基酸评分均大于100，表明青爪乌鸡肌肉蛋白是氨基酸平衡性较好的优质蛋白。脂肪酸检测结果显示青爪乌鸡肌肉中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸含量分别占脂肪酸总量的22.66%、23.16%和54.18%。在PUFAs中，主要是亚油酸，占总脂肪酸的2988%，其次是C20 ∶ 3n-6、DHA、亚麻酸、花生四烯酸和EPA，其含量分别占脂肪酸总量的9.54%、3.82%、3.51%、1.99%和1.90%。n-6和n-3系列多不饱和脂肪酸比值为3.92，低于我国和HMSO(UK Department of Health)推荐的4.0最高安全限值。青爪乌鸡肌肉在0~4℃条件下，随着保存时间的延长，肌苷酸含量先上升后又逐渐下降。
- Abstract:
- -
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备注/Memo
- 备注/Memo:
-
收稿日期：2018-03-13
基金项目：中央级公益性科研院所基本科研业务费专项(编号：1610322019014)；国家畜禽产品质量安全风险评估重大专项(编号：GJFP201801503)。
作者简介：席斌(1981—)，男，陕西商洛人，硕士，助理研究员，主要从事畜产品安全评估及相关研究工作。E-mail：xibin0707@163.com。
通信作者：高雅琴，女，研究员，主要从事畜产品质量评价的研究工作。E-mail：13609312788@163.com。
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