东营养殖双齿围沙蚕营养成分分析及膳食营养评价

为充分了解东营养殖双齿围沙蚕营养成分及作为食品原料开发的可行性,对东营养殖双齿围沙蚕按照相应国标进行营养成分分析、营养评价、膳食营养质量指数分析。检测结果显示,4月份采集的东营养殖双齿围沙蚕中含有蛋白质(61.11±1.02)%,脂肪(12.63±0.46)%、灰分(8.08±0.08)%;沙蚕体内检出18种氨基酸,其中必需氨基酸占总氨基酸的38%,接近于国际粮农组织/世界卫生组织的理想模式(40%),必需氨基酸的构成比例符合国际粮农组织/世界卫生组织的标准,必需氨基酸/非必需氨基酸为68.54%,大于国际粮农组织/世界卫生组织的理想模式(60%),呈味氨基酸总量占总氨基酸总量的38%;单不饱和脂肪酸和多不饱和脂肪酸分别占总脂肪的(18.35±1.09)%、(51.27±2.73)%;体内的维生素E含量较高(1.34±0.01)mg/kg,且含有丰富的矿物质钙、铁、锌、硒;镉、铅、甲基汞未检出,无机砷含量低于GB 2733之规定。东营养殖双齿围沙蚕营养质量指数为1.64,其提供营养素的能力大于提供热能的能力。因此,东营养殖双齿围沙蚕是高蛋白、低脂肪、膳食营养价值较高的食品原料,可用于特殊膳食功能食品的开发。

Nutrition Analysis and Dietary Nutrition Evaluation of Cultured Clamworm Perinereis aibihitensis

The nutrients including basic physical and chemical composition, approximate composition, amino acid and fatty acid compositions, vitamins and inorganic elements were detected to evaluate Index of Nutritional Quality (INQ) of the cultured clamworm Perinereis aibihitensis in Dongying, Shandong Province, in order to search for nutrition and feasibility of the development of food raw materials in the cultured clamworm.The results showed that the cultured clamworm collected in April contained protein of (61.11±1.02)%, fat of (12.63±0.46)%, ash of (8.08±0.08)%, and 18 kinds of amino acids including essential amino acids accounting for 38% in total amino acid, close to the ideal model of FAO/WHO (40%).The proportion of essential amino acids is consistent with FAO/WHO standard.Eessential amino acids/non essential amino acids was 68.54%, more than FAO/WHO (60%), and delicious amino acids accounted for 38% of the total amino acids.There was (18.35±1.09)% of monounsaturated fatty acid, (51.27±2.73)% of polyunsaturated fatty acids, and (1.34±0.01) mg/kg of VE in the total fat, with rich in minerals including Ca, Fe, Zn, and Se.No lead, cadmium, and methylmercury were detected, and arsenic content was lower than the Standard GB2733.The cultured clamworm had INQ value of 1.64, greater than the heat energy, indicating that the cultured clamworm is high in protein, low in fat and has high dietary nutritional value, being used for development of special dietary food.