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对三门湾养殖缢蛏和野生缢蛏的基本营养成分(水分、粗蛋白、粗脂肪、糖原和灰分)、氨基酸、脂肪酸、质构、色差等品质相关指标进行分析。结果表明:三门湾养殖缢蛏和野生缢蛏的水分、粗蛋白、粗脂肪和灰分存在显著性差异(P<0.05);养殖缢蛏和野生缢蛏的氨基酸组成及含量存在差异,养殖缢蛏中含量较高的氨基酸排列为:谷氨酸﹥天门冬氨酸﹥赖氨酸﹥精氨酸﹥亮氨酸﹥丙氨酸﹥缬氨酸﹥甘氨酸,而野生缢蛏中含量较高的氨基酸排列为:谷氨酸﹥天门冬氨酸﹥丙氨酸﹥亮氨酸﹥赖氨酸﹥精氨酸﹥甘氨酸﹥缬氨酸;养殖缢蛏和野生缢蛏脂肪酸组成及含量呈现出比较一致的变化,但野生缢蛏的不饱和脂肪酸百分含量高于养殖缢蛏;不同部位的质构剖面分析结果显示养殖缢蛏内脏肌肉和足部肌肉的粘附性和弹性优于野生缢蛏(P<0.05);野生缢蛏和养殖缢蛏肌肉的色差无显著性差异(P﹥0.05)。从总体上可以看出,三门湾养殖缢蛏在个体大小、出肉率和质构方面优于野生缢蛏。但三门湾养殖缢蛏的营养价值要低于野生缢蛏。
The basic nutritional components (water, crude protein, crude fat, glycogen and ash), amino acids, fatty acids, texture, color and other quality-related indicators of Sanmenwan farmed 缢 蛏 and wild 缢 分 were analyzed. The results showed that there were significant differences in water, crude protein, crude fat and ash content between cultivated 缢 蛏 and wild 缢 (in Sanmen Bay (P <0.05). The amino acid composition and content of cultured 缢 蛏 and wild 缢 蛏 were different The amino acids of glutamate> aspartate> lysine> arginine> leucine> alanine> valine> glycine, while the amino acids with higher content in wild marmosets are as follows: glutamine Acid> aspartic acid> alanine> leucine> lysine> arginine> glycine> valine. The composition and content of fatty acids in cultured 野 蛏 and wild 缢 呈 showed relatively consistent changes, but not in wild 缢 蛏The percentages of saturated fatty acid were higher than that of cultured 缢 蛏. The texture analysis of different parts showed that the adhesion and elasticity of farmed 缢 蛏 visceral muscle and foot muscle were better than that of wild 缢 蛏 (P <0.05); the wild 缢 蛏 and the muscle of 缢 蛏 muscle There was no significant difference in color difference (P> 0.05). As a whole, it can be seen that Sanmen Bay farmed 缢 优 is better than wild 缢 个 in terms of individual size, meat yield and texture. However, the nutritional value of Sanmen Bay farmed 缢 要 is lower than that of wild 缢 蛏.