文献类型：期刊文献

中文题名：不同烹饪方式对牡蛎蛋白质营养品质的影响

英文题名：Effect of Different Cooking Methods on the Nutritional Quality of Oyster Protein

作者：林玉锋[1];黄后培[1];刘嘉怡[1];林琼妮[1];周春霞[1,2]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东湛江524088;[2]南方海洋科学与工程广东省实验室(湛江),广东湛江524088

年份：2020

卷号：45

期号：7

起止页码：143

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2017、北大核心

基金：北海市科技计划项目(北科合201814503);南方海洋科学与工程广东省实验室(湛江)项目(ZJW-2019-07)。

语种：中文

中文关键词：牡蛎;烹饪方式;氨基酸组成;蛋白质营养品质;质构

外文关键词：oyster;cooking method;amino acid composition;protein nutritional quality;texture

中文摘要：以新鲜牡蛎肉为原料,分别对其进行清蒸、水煮、微波和焙烤4种烹饪处理,检测烹饪前后牡蛎的基本营养成分、蛋白质体外消化率(In vitro protein digestibility,IVPD)、氨基酸组成及质构,通过氨基酸评分(Amino acid score,AAS)、化学评分(Chemical score,CS)、必需氨基酸指数(Essential amino acid index,EAAI)、营养指数(Nutritional index,NI)、体外经蛋白质消化率修正的氨基酸评分(Protein digestibility-corrected amino acid score,PDCAAS)评价蛋白质的营养价值,比较不同烹饪方式对牡蛎蛋白质营养品质的影响。结果表明:4种烹饪处理均会造成牡蛎部分营养成分的流失,且焙烤和微波处理导致的损失最明显;AAS、CS和体外PDCAAS分析显示牡蛎蛋白质的第一限制性氨基酸为蛋氨酸+胱氨酸,经烹饪处理后氨基酸总量呈上升趋势,氨基酸组成符合FAO/WHO氨基酸标准模式,IVPD明显增大(P<0.05),牡蛎蛋白质的营养品质提高,质构特性得到改善;比较而言,清蒸处理牡蛎的营养成分损失最少,氨基酸含量最高(13.14 g/100 g),AAS、CS、EAAI、NI、体外PDCAAS等指标的评分均最高,蛋白质营养品质最好。因此,从营养学的角度分析,清蒸是提高牡蛎蛋白质营养品质的最适烹饪方式。

外文摘要：Fresh oyster meat was cooked by four different methods(steaming,boiling,microwave and roasting),and the nutritional composition,in vitro protein digestibility(IVPD),amino acid composition and texture of oyster meat were assessed before and after cooking treatment.The nutritional value of protein was determined through the amino acid score(AAS),chemical score(CS),essential amino acid index(EAAI),nutritional index(NI)and in vitro protein digestibility corrected amino acid score(PDCAAS),and the effect of different cooking methods on the nutritional quality of oyster protein was compared.The results showed that all four cooking treatments resulted in the loss of some nutrients in oysters,and the most significant losses were caused by roasting and microwave cooking.The AAS,CS and PDCAAS analysis displayed that the first limiting amino acid of oyster protein was methionine+cystine.The total amount of amino acids increased after cooking treatment,the amino acid composition was in line with the FAO/WHO amino acid standard model,and in vitro IVPD was increased significantly(P<0.05),which indicated that the nutritional quality of oyster protein was improved.The texture properties of oysters were advanced after cooking treatment.Comparatively,steaming treatment resulted in minimal loss of nutrients in oysters and the highest content of amino acid(13.14 g/100 g)with the highest scores of AAS,CS,EAAI and in vitro PDCAAS,which indicated the best nutritional quality of oyster protein.In conclusion,from the nutritional stand point,the steaming treatment would be the best cooking method to improve the nutritional quality of oyster protein.