| 翡翠贻贝肉的食品化学特性及其在海鲜调味料的应用 |
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| 引用本文： | 章超桦.翡翠贻贝肉的食品化学特性及其在海鲜调味料的应用[J].水产学报,2000,24(3):267-270. |
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| 作者姓名： | 章超桦 |
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| 作者单位： | 湛江海洋大学食品工程系,广东湛江 524025 |
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| 基金项目： | 广东省高等教育厅资助项目(96-03) |
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| 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（１９７３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，具有浓郁的海鲜风味。
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| 关 键 词： | 翡翠贻贝肉 呈味物质 海鲜调味料 食品化学特性 |
| 文章编号： | 1000-0615(2000)03-0267-04 |
| 收稿时间： | 2014/4/16 0:00:00 |
| 修稿时间： | 2000年1月20日 |
Chemical characteristics of Perna viridis meat and its application to seafood seasoning |
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| ZHANG Chao hua.Chemical characteristics of Perna viridis meat and its application to seafood seasoning[J].Journal of Fisheries of China,2000,24(3):267-270. |
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| Authors: | ZHANG Chao hua |
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| Institution: | Department of Food Science and Technology, Zhanjiang Ocean University,Zhanjiang 524025,China |
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| Abstract: | 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. |
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| Keywords: | Perna viridis meat tasty substance taurine seafood seasoning |
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