煮沸对小褐螺肉化学成分的影响

IF 1.8 4区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
M. Ligaszewski, K. Surówka, B. Szymczyk, P. Pol, Barbara Anthony
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引用次数: 0

摘要

摘要本研究旨在研究小褐蜗牛(Cornu aspersum aspersum)肉在煮沸(100°C, 1 h)后的近似组成、钙、磷和胆固醇含量,以及脂肪酸分布和脂质营养品质指标的变化。选择这种蜗牛进行研究是因为它目前在可食用的陆生蜗牛中具有最大的经济重要性。推测足部和内脏囊的烹煮效果可能不同。本研究的样本采集自Balice(波兰)国家动物生产研究所实验田上饲养的6个种群。被调查的蜗牛的可食用部分——足部和内脏囊,分别进行了生的和煮熟的分析。然后将结果与其他作者对牛肉、猪肉和家禽进行的类似研究进行比较。结果表明,生料和熟料的干物质、粗蛋白质、脂肪、灰分、钙和磷含量均高于足部(P<0.05),而足部胆固醇含量高于足部(P<0.05)。一般来说,特别是在脚部,热处理提高了上述数量的水平,但这种增加并不总是统计学上显著的。煮蜗牛肉引起脂肪酸组成的适度变化。脚底脂肪的脂肪酸分布和营养品质指标优于内脏囊。在这两个部位的蜗牛胴体中,多不饱和脂肪酸/饱和脂肪酸(PUFA/SFA)的比值大大超过了英国卫生部推荐的最低值0.45。然而,n-6/n-3的比率过高,分别超过了推荐的最大水平4.0的两倍和脏囊的三倍。在足部,由于煮沸,SFA和单不饱和脂肪酸(MUFA)的比例增加,而PUFA、n-6和n-3的比例减少。在内脏囊中,这种变化不太明显,SFA和PUFA的比例略有下降,MUFA的比例略有增加。因此,在足部,煮沸使PUFA/SFA比率、营养价值指数(NVI = (C18:0 + C18:1) / C16:0)和具有理想的人体中性和降胆固醇作用的膳食脂肪酸(DFA = Σ MUFA + Σ PUFA + C18:0)恶化,但在内脏囊中,这些指数实际上没有变化。从整体上看,小褐蜗牛肉经煮沸后的化学成分变化趋势与普通农场动物肉经热处理后的化学成分变化趋势相似,但变化幅度不同。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of boiling on chemical composition of small brown snail (Cornu aspersum aspersum) meat
Abstract The aim of this study was to assess the changes occurring as a result of boiling (100°C, 1 h) small brown snail (Cornu aspersum aspersum) meat in relation to its proximate composition, calcium, phosphorus and cholesterol content, as well as the profile of fatty acids and nutritional quality indices of the lipids. This species of snail was selected for research because it is currently of the greatest economic importance among edible terrestrial snails. It was hypothesized that the cooking effect may be different for foot and visceral sac. Samples for the research were collected from 6 populations bred on experimental fields of the National Research Institute of Animal Production in Balice (Poland). The foot and the visceral sac, the edible parts of the snail species under investigation, were analysed separately, raw and boiled in water. The results were then compared to analogous studies carried out by other authors on beef, pork and poultry. It was found that in the visceral sac of Cornu aspersum aspersum the shares of dry matter, crude protein, fat, ash, calcium and phosphorus were greater than those in the foot (P<0.05), both in the raw and boiled material, whereas the cholesterol content was higher in the foot (P<0.05). Generally, especially in the foot, the heat treatment elevated the levels of the afore-mentioned quantities, yet the increases were not always statistically significant. Boiling the snail meat caused moderate changes in the fatty acid composition. The profile of the fatty acids and the nutritional quality indices of the foot fat were more advantageous than those in the visceral sac. In both parts of the snail carcass, the polyunsaturated fatty acids / saturated fatty acids (PUFA/SFA) ratio substantially exceeded the minimum value of 0.45 recommended by the British Department of Health. However, the n-6/n-3 ratio was too high, exceeding the maximum recommended level of 4.0 twofold and as much as threefold in the case of the foot and the visceral sac, respectively. In the foot, due to boiling, an increase of the share of SFA and monounsaturated fatty acids (MUFA) was observed, while PUFA, n-6 and n-3 decreased. In the visceral sac, the changes were less pronounced with a slight decrease of the share of SFA and PUFA, and an increase of MUFA. Therefore, in the foot, boiling worsened the PUFA/SFA ratio, the nutritive value index (NVI = (C18:0 + C18:1) / C16:0) and dietary fatty acids having a desirable neutral and hypocholesterolemic effect in humans (DFA = Σ MUFA + Σ PUFA + C18:0), but in the visceral sac these indices practically did not change. On the whole, the trends of the changes in terms of chemical composition due to boiling found in the small brown snail meat are similar to those after heat treatment of meat from popular farm animals, but the ranges of the changes differ.
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来源期刊
Annals of Animal Science
Annals of Animal Science 农林科学-奶制品与动物科学
CiteScore
4.00
自引率
5.30%
发文量
138
审稿时长
6-12 weeks
期刊介绍: Annals of Animal Science accepts original papers and reviews from the different topics of animal science: genetic and farm animal breeding, the biology, physiology and reproduction of animals, animal nutrition and feedstuffs, environment, hygiene and animal production technology, quality of animal origin products, economics and the organization of animal production.
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