作　　者： ; ;

机构地区： 湛江海洋大学食品科技学院食品科学工程系

出　　处： 《水产学报》 2000年第3期267-270,共4页

摘　　要： 对翡翠贻贝肉进行的食品化学特性研究表明 :其贝肉的蛋白质营养价高 ,氨基酸价为 81 ,第一限制氨基酸为含硫氨基酸 (1 973年FAO/WHO常规标准 ) ;且富含牛磺酸、Mn等 ;Glu、Asp、Gly、IMP等呈味物质含量丰富 ,是制作海鲜调味料理想的原料。翡翠贻贝肉经双酶水解制得的海鲜调味料营养丰富 。 Chemical characteristics of Perna viridis meat were studied in this paper. The experimental results indicate that its nutritional value is as high as that suggested by FAO/WHO in 1973 as the amino acid score and the first limiting amino acid being 81 and sulfur containing amino acid (Met and Cys) respectively. In addition, it is also rich in taurine and manganese (Mn). As it contains some tasty substances like glutamic acid, aspartic acid, glycine and IMP in high content, it can be processed to an ideal seafood seasoning through the method of bi enzymetic hydrolysis with high nutrition and delicate flavour.

关 键 词： 翡翠贻贝肉 呈味物质 海鲜调味料 食品化学特性

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]