对波纹巴非蛤肉进行的食品化学特性研究表明 :其贝肉的粗蛋白含量为 70 .6 % (干基 ) ;蛋白质营养价高 ,氨基酸价为 85(第 1限制氨基酸为 Trp) ,并富含 Glu(10 0 g样品中 2 .2 g;以下单位同 )、Asp(1.4 7g)等呈味氨基酸及提取物成分 ,Ca、Fe等无机质含量丰富。波纹巴非蛤肉以 30 %的比例添加到蛇鲻鱼糜中 ,可制得具有贝类风味 ,色泽、弹性良好的“花甲螺丸” The study on the food chemistry characteristics of Paphia undulata showed that the crude protein content of flesh shell meat was 70.6% (dry basis); the protein nutrition price was high, the amino acid price was 85 (Trp1) Rich in Glu (2.2 g in 10 g sample; the same below), Asp (1.4 7 g) and other amino acids and extracts of the flavor components, Ca, Fe and other inorganic content is rich. Corbicula fluba to 30% of the proportion added to the snakehead surimi, can be made with shellfish flavor, color, good elasticity, “Hailuo bolus”