文献类型：期刊文献

中文题名：翡翠贻贝肉的食品化学特性及其在海鲜调味料的应用

英文题名：Chemical characteristics of Perna viridis meat and its application to seafood seasoning

作者：章超桦[1];洪鹏志[1];邓尚贵[1];蒋志红[1]

机构：[1]湛江海洋大学食品工程系,广东湛江524025

年份：2000

卷号：24

期号：3

起止页码：267

中文期刊名：水产学报

外文期刊名：Journal of Fisheries of China

收录：CSTPCD、、北大核心1996、CSCD2011_2012、北大核心、CSCD

基金：广东省高等教育厅资助项目! ( 96-0 3 )

语种：中文

中文关键词：翡翠贻贝肉;呈味物质;海鲜调味料;食品化学特性

外文关键词：Perna viridis; meat;tasty substance;taurine;seafood seasoning

中文摘要：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 (1 973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 。

外文摘要：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.