Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis)
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DOI：
10.1016/j.foodchem.2006.10.047
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Shrestha, Sundar
中科院分区：
文献类型：
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作者：
Chen, De-Wei;Zhang, Min;Shrestha, Sundar
对中华绒螯蟹（Eriocheir sinensis）的近似成分、矿物质、氨基酸和脂肪酸组成进行了分析，并评估了营养品质。蟹肉和食用内脏的得率分别为24.2%和9.2%。蟹肉含粗蛋白18.9%。大约80%的蛋白质存在于蟹肉部分，而大约90%的脂肪则存在于内脏中。大闸蟹是矿物质的极好来源，特别是锌、铁、铜和磷。蟹蛋白中含有大量的谷氨酸（151毫克/克）、天冬氨酸（99毫克/克）、精氨酸（99毫克/克）、赖氨酸（81毫克/克）和亮氨酸（77毫克/克），是一种必需氨基酸组成均衡的优质蛋白质。蟹油中发现了二十六个脂肪酸。单不饱和脂肪酸占主导地位，比例为49.8。油酸(18:1)是主要脂肪酸，其次是棕榈油酸(16:1)、棕榈酸(16:0)和亚油酸(18:2n-6)；百分比分别为 31.0、14.3、14.2 和 11.9。 n-6/n-3多不饱和脂肪酸(PUFA)的比例为2.2，这是富含n-3PUFA的食品。总之，结果表明，中华绒螯蟹是一种营养丰富的食品。 (c) 2006 Elsevier Ltd. 保留所有权利。
Chinese mitten crab (Eriocheir sinensis) was analyzed for proximate composition, minerals, amino acids and fatty acid composition, and also evaluated for nutritional quality. The yields of crab meat and edible viscera were 24.2% and 9.2%, respectively. The crab meat contained 18.9% crude protein. About 80% of the protein resided in the crab meat portion, while about 90% of the fat was in the viscera. Chinese mitten crab was an excellent source of minerals, particularly zinc, iron, copper and phosphorus. The crab protein contained high amounts of glutamic acid (151 mg/g), aspartic acid (99 mg/g), arginine (99 mg/g), lysine (81 mg/g) and leucine (77 mg/g), and it was a high quality protein with well-balanced essential amino acid compositions. Twenty six fatty acids were found in the crab oil. The mono-unsaturated fatty acids were predominant with a percentage of 49.8. Oleic acid (18: 1) was the dominant fatty acid, followed by palmitoleic acid (16: 1), palmitic acid (16:0) and linoleic acid (18:2n - 6); and the percentages were 31.0, 14.3, 14.2 and 11.9, respectively. The ratio of n - 6/n - 3 polyunsaturated fatty acids (PUFAs) was 2.2, and this is a n - 3 PUFA-rich food. In short, the results showed that Chinese mitten crab is a nutritious food. (c) 2006 Elsevier Ltd. All rights reserved.