花蛤净化前后主要营养成分及鲜味氨基酸的比较

CORC > 集美大学

	花蛤净化前后主要营养成分及鲜味氨基酸的比较
	黄高凌 ; 王衍庆
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spkx200610120&dbcode=CJFQ&dbname=CJFQ2006
	2012-06-05 ; 2012-06-05
关键词	花蛤净化营养成分 Meretrix meretrix Linnaeus purification nutritious constituents TS254
其他题名	Comparison of Nutritious Constituents and Tasty Amino Acids of Bivalve Hemolymph both before and after Purification
中文摘要	本文对花蛤净化前后的营养成分进行了测定,包括灰分、水分、粗脂肪、粗蛋白、氨基酸。实验结果表明:净化前后,除粗脂肪外,花蛤样品的各营养成分并无明显差别,对鲜味有影响的特征性氨基酸(谷氨酸和天门冬氨酸)以及对甘味有影响的特征性氨基酸(丙氨酸和甘氨酸),在净化前后也没有明显的变化,因而得出净化对花蛤的营养成分无显著影响,而净化可以降低大肠杆菌和沙门氏菌等致病菌数量。所以对贝类进行净化是势在必行的。; The nutritious constituents of Meretrix meretrix Linnaeus both before and after purification were studied in this paper, including ash, moisture content, crude fat, crude protein and amino acid. The results of the experiments showed that the nutritious constituents of the Meretrix meretrix Linnaeus samples hardly influenced by purification expect crude fat. The delicious amino acids such as glutamic acid, asparagines, alanine and glycin, both before and after purification, didn’t have obvious changes. So we got a conclusion that the purification didn’ t have much influence to the nutritious constituents. Even, purification could reduce the number of E.coli and Salmonella. So the purification of seashell is imperative under the situation.; 【作者单位】集美大学生物工程学院；集美大学生物工程学院福建厦门361021；福建厦门361021；【作者英文名】HUANG Gao-ling,WANG Yan-qing (College of Biotechnology Engineering, Jimei University, Xiamen 361021, China)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18799]
专题	集美大学
推荐引用方式 GB/T 7714	黄高凌,王衍庆. 花蛤净化前后主要营养成分及鲜味氨基酸的比较[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spkx200610120&dbcode=CJFQ&dbname=CJFQ2006,2012, 2012.
APA	黄高凌,&王衍庆.(2012).花蛤净化前后主要营养成分及鲜味氨基酸的比较.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spkx200610120&dbcode=CJFQ&dbname=CJFQ2006.
MLA	黄高凌,et al."花蛤净化前后主要营养成分及鲜味氨基酸的比较".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=spkx200610120&dbcode=CJFQ&dbname=CJFQ2006 (2012).