两种加工工艺对鹌鹑肉营养成分影响的比较研究

以鹌鹑为试验对象，比较新、旧两种加工工艺加工对鹌鹑肉制品营养成分的影响。新工艺的主要工艺流程为：腌制—煮制１０分种—油炸；旧工艺为：煮制４０分种—油炸。结果表明：用新工艺加工鹌鹑肉维生素Ｂ１、维生Ｂ２、维生素Ｂ６、钙、铁、铜和锌等营养成分的损失比旧工艺加工损失少；两种工艺加工后熟肉的蛋白质、氨基酸和脂肪含量均比加工前高；用氨基酸评分法和氨基酸比值系数法评价蛋白质的营养价值表明：新工艺加工后的鹌鹑肉制品蛋白质营养价值比旧工艺加工后的蛋白质营养价值高。

COMPARISON OF EFFECTS OF TWO PROCESSING PROCEDUES ON NUTRIENT COMPOSITION OF QUAIL

two-monty-old quails were randomly divided into 3 groups of 12 birds each: the first group remained uncooked as conrtol; the second was processed by conventional procedues; and the third was done by newly-developed procedues. The conventional procedues consisted of stewing quail carcasses for 40 minutes and frying; and the newly-developed consisted of curing, boiling for 10 minutes and frying. The effects of the two methods on the proximate components and the contents of amino acids, VB_1, VB_2, VB_6, Fe, Ca, Cu,and Zn of quail meat were comparatively determined. In addition, the protein nutrient values were assessed by the chemical methods on amion acid scores and scores of ratio coefficient of amino acids. Results of this study showed that less of ash, minerals and vitamins occured during the new processing than during the conventional, and after the new processing, the protein nutrient value of meat was a little better than that before processing and also than that after the conventional.