鸡肉的营养成分和质构特性研究

目的探讨品种和饲龄对鸡肉营养成分和质构特性的影响。方法以不同品种和饲龄肉鸡的鸡胸肉和鸡腿肉为实验材料,测定其水分、蛋白质、脂肪及灰分含量,同时测定硬度、弹性和胶粘性等质构参数的变化。结果不同品种肉鸡的鸡肉水分和蛋白质含量间有显著差异,而脂肪含量间的差异不明显。其中,杏花鸡的鸡肉水分含量最低,改良胡须鸡的鸡肉蛋白质含量最高。随着饲养天数变长,鸡肉的水分含量和蛋白质含量增加,脂肪含量减少。纯种胡须鸡的肉质较软且弹性好,咀嚼口感最好;改良胡须鸡的肉质最硬且胶粘性高,咀嚼口感一般;杏花鸡的肉质软,但弹性低,咀嚼感和口感一般;仙居鸡的肉质较硬、弹性低且胶粘性高,口感最差。结论品种和饲龄可以影响鸡肉的营养成分和质构特性,胡须鸡的营养成分和质构特性优于其他3种鸡。     

基于液相色谱-四极杆飞行时间质谱方法分析冰鲜鸡肉代谢标志物

采用液相色谱-四极杆飞行时间质谱（liquid chromatography-quadruple time-of-flight mass spectrometry，LC-QTOF MS）结合正交偏最小二乘（orthogonal partial least square，OPLS）法分析不同贮存时间的冰鲜鸡肉（1、3、5、7、10?d）和鲜鸡肉（0?d）的代谢物，从中筛选出29?个差异代谢物，主要包括蛋白质、脂肪和核苷酸降解产物。在冰鲜鸡肉贮存过程中，苯丙氨酸、色氨酸、棕榈酸和二十碳五烯酸含量显著上升，肌肽、鹅肌肽和肌苷酸等物质含量显著降低，并且发现贮存5?d以内的冰鲜鸡肉和鲜鸡肉在代谢物组成上具有更多的相似性。本实验表明，基于LC-QTOF?MS技术的代谢组学方法结合OPLS模型对冰鲜鸡肉和鲜鸡肉的鉴别具有可行性，本研究为冰鲜鸡肉代谢物研究提供思路，为冰鲜鸡肉的质量控制及品质评价提供数据支撑。     

鸡骨架添加量对鸡肉粉品质特性的影响

本文研究鸡骨架添加量对鸡肉粉营养成分、物理特性感官评价的影响。结果表明,随着鸡骨架添加量的增加,鸡肉粉中粗蛋白含量显著降低（P <0.05）,脂肪含量显著升高（P <0.05）,吸湿性显著降低（P<0.05）,对鸡肉粉的溶解性无显著影响（P> 0.05）。鸡肉粉的出粉率呈先增加后降低的趋势,20%鸡骨架添加量的鸡肉粉出粉率和整体可接受性取得最高值,分别为61.88%和8.6分。添加20%鸡骨架有助于增添鸡肉粉风味、提高出粉率,可提高鸡骨架利用率,为制造鸡肉粉相关产品提供参考。     

扒鸡加工过程中主要营养成分的动态变化

本文研究了扒鸡加工过程中水分、蛋白质、脂肪、游离氨基酸(FAA)、脂肪酸和矿物质含量的变化规律。结果表明,扒鸡加工过程中水分含量呈下降趋势(p0.05),蛋白质相对含量升高,绝对含量有所降低,脂肪含量油炸后最高,煮制之后又有所下降,煮制环节对蛋白质、脂肪含量影响较大。游离氨基酸(FAA)在加工过程中逐渐降低,Arg含量最高,鲜味氨基酸Glu含量高于其阈值,腌制、煮制环节对其影响均较为显著(p0.05)。脂肪酸构成中不饱和脂肪酸所占比例有所升高,更利于人体健康,煮制环节对其影响较为显著(p0.05)。扒鸡加工过程中矿物质元素含量变化不显著,Na、Cu、Mn含量有所升高。因此,经过加工后扒鸡的营养成分相应提高,更适合人体对营养的需要;煮制环节对扒鸡加工过程中营养成分影响最大;腌制环节游离氨基酸有所损失,对其他营养成分影响不大。     

2 种鸡纵菌营养成分分析

测定粗柄鸡菌（Termitomyces robustus）、黄褐条纹鸡菌（T. striatus）子实体蛋白质、氨基酸、脂肪、矿质元素、碳水化合物、灰分及VC的含量,并通过与氨基酸对人类味觉感受阈值的比较,分析了鸡菌风味品质的物质基础。结果表明,鸡菌子实体富含镁、钙、铁、锌、磷,2 种鸡菌子实体中氨基酸以谷氨酸含
量最高分别达到0.55%和0.19%,7 种必需氨基酸占总氨基酸的41%和50%,蛋白质、脂肪含量介于蔬菜、动物类食物之间,但更偏重于蔬菜类,VC含量较为丰富。鸡菌营养丰富,其鲜味与鸡菌子实体中天冬氨酸、谷氨酸的较高含量相关。     

乌骨鸡与非药用鸡种鸡肉总脂质含量及脂肪酸组成的比较

分析比较了乌骨鸡与非药用鸡种鸡肉间的总脂质含量和脂肪酸组成的差异,为研究乌骨鸡总脂质的营养与补益功能提供基础。以相同条件养殖的非药用鸡种崇仁麻鸡、岭南黄鸡鸡肉为对照,测定3种鸡肉中的总脂质含量。采用GC-MS联用技术对3种鸡脂肪的脂肪酸组成进行定性、定量分析。结果发现：3种鸡肉中崇仁麻鸡的总脂质含量最高,乌骨鸡的含量最低。3种鸡的总饱和脂肪酸（SFA）和不饱和脂肪酸（UFA）差别不显著,乌骨鸡鸡肉中多不饱和脂肪酸（PUFA）、必需脂肪酸（EFA）和花生四烯酸质量分数分别为26.4%、23.38%、3.21%,显著高于其他两种鸡。乌骨鸡总脂质较非药用鸡种的总脂质有更好的营养价值。     

辣椒素剂量对去势雌性大鼠血脂、肝脂及盲肠内环境的影响

目的：探讨辣椒素剂量对去势雌性大鼠血脂、肝脂及盲肠内环境的影响。方法：选用30 只雌性SD大鼠随机分组为5 组,其中1 组大鼠进行伪切除手术作对照（伪切除组）,另外4 组大鼠做双侧卵巢切除手术,基础饲料喂养恢复1 周后,分为不灌胃辣椒素（空白组）和灌胃5.0、10.0、15.0 mg/（kg·d）辣椒素剂量组（低、中、高剂量组）。喂食相同基础饲料28 d后解剖,测定大鼠血清和肝脏中胆固醇、甘油三酯含量及盲肠面积,盲肠内容物水分含量、pH值、短链脂肪酸和微生物等指标。结果：空白组大鼠的体质量、采食量、血脂、肝脏总脂肪、总胆固醇、甘油三酯总含量均显著高于伪切除组。辣椒素可降低双侧卵巢切除大鼠的体质量增加量、血清和肝脏中胆固醇和甘油三酯含量,且具有明显的剂量关系;同时可以降低盲肠组织总质量、盲肠体质量比、盲肠内容物短链脂肪酸含量,显著降低盲肠内容物有益菌数量（P＜0.05）;辣椒素可以显著升高游离氨含量和pH值,增加有害菌数量（P＜0.05）,但辣椒素各剂量组之间没有显著性差异。结论：辣椒素对因雌激素缺乏引起高脂血症雌性大鼠具有较好的降血脂、降肝脂作用,但对盲肠内环境具有一定的损伤作用。     

排铅食品对铅中毒小鼠矿物质的影响

目的观察排铅食品对铅中毒小鼠矿物质的影响。方法选用90只18～22 g昆明种雄性小鼠,随机分为阴性对照组、醋酸铅模型组、阳性药物组和受试物低、中、高剂量组。除阴性对照组自由饮用含12.50μL/L醋酸去离子水外,其余各组均自由饮用1.00 g/L醋酸铅水溶液染毒。30 d后,剂量组按人体推荐摄入量0.60 g/（kg.d）的5,10和20倍经口灌胃受试物,阳性药物组灌胃二巯基丁二酸溶液,醋酸铅模型组和阴性对照组灌胃去离子水。1月后测全血、肝、股骨、肾和脑中矿物质的含量。结果与醋酸铅模型组相比,受试物各剂量组血、肝和脑铅水平显著降低;中、高剂量组骨、肾铅水平显著降低;各剂量组全血钙、铜、肾铜、脑钙水平显著降低,全血铁、骨钙、脑铁水平显著升高;中、高剂量组血锌、骨锌、肾铁水平显著升高,肝锌、肾锌水平显著降低;高剂量组脑铜水平显著降低,肝铁、脑锌水平显著升高。结论排铅食品有明显改善铅中毒小鼠矿物质代谢紊乱的作用。     

刺梨醇提物对食源性肥胖小鼠的降脂作用

对刺梨醇提物的降脂活性及其作用机制进行研究。取健康成年昆明种小鼠48只,随机分为正常组、模型组、刺梨醇提物高、中、低剂量组、辛伐他汀组。模型组给予高脂饲料饲养30 d,造成食源性肥胖模型。造模同时灌胃给予相应药物,连续给药30 d。自造模20 d起,与正常组小鼠相比,模型组小鼠体质量和饮食量显著上升（P<0.05）;与模型组相比,刺梨醇提物高、中剂量组小鼠体质量、饮食量均显著降低（P<0.05）;造模30 d辛伐他汀组小鼠体质量与模型组相比显著降低（P<0.05）,饮食量变化无显著性差异。与模型组相比,刺梨醇提物高、中剂量组、辛伐他汀组小鼠血清总胆固醇、甘油三酯、低密度脂蛋白胆固醇均显著降低（P<0.05）;油红O染色显示刺梨醇提物各剂量组、辛伐他汀组肝脏脂肪含量显著降低;血清瘦素酶联免疫吸附测定结果显示,模型组小鼠血清瘦素较正常组显著升高（P<0.05）,刺梨醇提物高、中剂量组小鼠血清瘦素较模型组相比显著降低（P<0.05）。刺梨醇提物可显著降低食源性肥胖小鼠体质量、饮食量和血脂含量,其作用机制与降低食源性肥胖小鼠血清瘦素有关。     

鸡肉高蛋白冷冻面条的研制与开发

研究了以鸡胸肉、淀粉和面粉为主要原料,制作鸡肉高蛋白冷冻面条的配方和工艺条件.确定了鸡肉高蛋白冷冻面条的最佳配方为：鸡肉糜45%（其中食盐3%、复合磷酸盐0.5%）、混粉55%（其中木薯淀粉与特制精粉的比例为1∶1.5）、味精0.2%、鸡粉1.0%、蛋清2.0%.100 g煮熟面条中蛋白质含量为7.41%、脂肪含量为0.26%、碳水化合物含量为17.83%、NaCl 0.36%、水分73%.     

Bioavailability of nutrients in rats fed on edible seaweeds,Nori (Porphyra tenera) and Wakame (Undaria pinnatifida), as a source of dietary fibre

A comparative study of the influence of two edible seaweeds, Nori (Porphyra tenera) and Wakame (Undaria pinnatifida), on dietary nutritive utilization was performed. Male adult Wistar rats were fed, for 2 weeks, diets containing Nori, Wakame or cellulose as source of dietary fibre. All diets contained similar amounts of dietary fibre (5%), protein (14%) and ash (5%). Intake, body weight gain, food efficiency (weight gain/food intake), apparent digestibility and retention coefficients for protein, fat, and minerals (calcium, iron, magnesium, zinc, sodium, and potassium) were evaluated. The addition of Wakame or Nori did not affect the gain in body weight of rats or food efficiency. Fresh and dry stool weights were higher in rats fed seaweeds than in the control group. Seaweed-fed animals showed significantly lower apparent digestibilities of protein and fat but absorbed nitrogen was more effectively used by animals. Apparent digestibility and retention coefficients for calcium, magnesium, zinc, iron, sodium and potassium were lower for seaweed-fed rats, and showed lower values for Wakame than Nori. The seaweeds could be a good source of dietary fibre in diet but they may modify digestibility of dietary protein and minerals.     

PROTEIN, FAT AND MINERAL ANALYSES OF FRANCHISE CHICKEN DINNERS

Franchise chicken dinners were analyzed for nutritional content by standard methodology. The analyzed results were compared to Recommended Dietary Allowances for males 14–18 yr old and to values computed from USDA Handbook No. 8. Considerable variation in dinner components was found within individual franchises as well as between franchises indicating a need for portion quality control in this industry. Computation from USDA Handbook No. 8 gave significantly higher values for iron, phosphorus and protein, and significantly lower values for calcium, carbohydrate and fat than found. Assuming these dinners should provide 113 the RDA for males 14–18 yr old, they would be adequate in protein, calories, zinc and phosphorus, but inadequate in calcium, copper, iron and magnesium.     

Chemical Composition of Saskatoon Berries (Amelanchier alnifolia Nutt.)

Saskatoon berries, Amelanchier alnifolia, have been analyzed for moisture, soluble solids, protein, fat, fiber, Ca, P, S, K, Mg, Na, Fe, Mn, Cu, Zn, Ba, Mo, Al, and carotene content. The composition of saskatoon berries was compared to that of blueberries (Vaccinium sp.). There were significantly higher amounts of protein, fat, fiber, calcium, magnesium, manganese, barium, and aluminum, and lower contents of phosphorus and sulfur in Saskatoon berries than in blueberries. No significant difference in iron, zinc, sodium and carotene content was found between saskatoons and the other fruit. On a dry weight basis, saskatoons contained less sugars than blueberries. Although bioavailability of the minerals was not determined, saskatoons appear to be an excellent source of manganese, magnesium and iron and a relatively good source of calcium, potassium, copper, and carotene.     

饮食中添加L-赖氨酸对儿童发育和营养指标的影响

目的对儿童发育过程中应用L-赖氨酸对儿童的各项营养指标的影响以及对儿童饮食、保健品食用的指导价值进行研究分析。方法选择2016年3月~2017年3月间在某三甲医院进行体检的饮食正常儿童共66例作为本次研究分析对象,根据在儿童饮食中是否添加L-赖氨酸以及添加时间进行随机分组,分为A、B、C 3组,其中A组为添加L-赖氨酸3个月、B组为添加L-赖氨酸1个月、C组未添加L-赖氨酸,将3组儿童的胸围、头围、臂围、体重、身高进行对比,同时抽取儿童股静脉中的血液进行检测,比较3组儿童的总蛋白、血红蛋白、红细胞数、白蛋白、镁离子、铜离子、铁离子、锌离子、钙离子的浓度。同期选择22例食欲减退症患儿作为对照组,对食欲减退症患儿在饮食中添加L-赖氨酸3个月,对比患儿前后的各项指标。结果在血红蛋白、白蛋白、总蛋白方面,A、B、C 3组无明显差异(P0.05);在身高、体重、臂围、胸围、头围中,A、B两组的身高、体重明显高于C组(P0.05);A、B两组血清中铜、铁、锌、钙、镁浓度明显高于C组(P0.05);在对照组中患有食欲减退症患者中,经过添加L-赖氨酸3个月后,患儿的蛋白质、脂肪、碳水化合物摄入量均明显高于添加前(P0.05),在体重方面明显高于添加前(P0.05)。添加L-赖氨酸3个月后,血清中白蛋白、血红蛋白以及总蛋白明显高于添加前(P0.05),差异均有统计学意义。结论在儿童的饮食中通过对L-赖氨酸的添加,能够显著提高儿童的体重、身高、血清中铜、铁、锌、钙浓度,同时针对食欲减退症患儿使用L-赖氨酸后能够明显的改善患儿的营养状况,对儿童的饮食以及对保健品的使用提供指导作用,具有重要的价值。     

妊娠母鼠饲喂叶黄素对初生仔鼠体质量及血清和消化道免疫球蛋白的影响

为明确妊娠母鼠添加饲喂叶黄素对初生仔鼠免疫功能的影响,对妊娠母鼠添加饲喂叶黄素后检测母鼠产前14 d内体质量变化、母鼠产前第14天至产后第14天日采食量变化、仔鼠出生后14 d内体质量变化以及出生第7天和第14天仔鼠血清、胃内容物和粪便中免疫球蛋白A(immunoglobulin A,Ig A)和免疫球蛋白G(Ig G)含量变化。结果表明:母鼠体质量、母鼠日采食量、仔鼠出生后6 d的体质量均没有显著变化(P0.05);实验组仔鼠出生后7~14 d的体质量显著高于对照组(P0.05);与对照组相比,实验组仔鼠出生第7天和第14天血清中和胃内容物中Ig G含量均显著升高(P0.05,P0.01),而粪便中Ig G含量与对照组无显著性差异(P0.05);实验组仔鼠第7天和第14天胃内容物中Ig A含量极显著高于对照组(P0.01),而血清和粪便中Ig A含量虽呈升高趋势,但与对照组无显著性差异(P0.05)。实验结果说明给妊娠母鼠饲喂叶黄素可以增强初生仔鼠的免疫能力。     

Comparative study on nutrient and anti‐nutrient changes in Ikivunde and Inyange,two Burundian traditionally processed cassava products

A comparative study on nutrients and anti‐nutrients in Ikivunde and Inyange and a correlation of nutrients and anti‐nutrients with fermentation time during processing of both products were carried out. In Ikivunde, all nutrients and anti‐nutrients had high negative correlations with fermentation time, except for crude fibre, fats and calcium, which showed high positive correlations. In Inyange, all nutrients and anti‐nutrients were positively correlated with fermentation time, except for starch, ash, zinc, magnesium, calcium, glutamine and alanine. Analysis of variance showed that Ikivunde and Inyange differed significantly (P < 0.05) in reducing sugar, protein, ash, cyanide, phytic acid and tannin contents at various fermentation times. There were also significant differences (P < 0.05) between Ikivunde and Inyange in starch and fat contents at 48, 72, 96 and 120 h, while for crude fibre a significant difference was observed from 72 h until the end of fermentation. At the end of the fermentation period (120 h), Inyange had higher starch, protein, amino acid, reducing sugar, ash, iron, zinc, potassium, sodium, magnesium, fat, cyanide, phytic acid and tannin contents but lower crude fibre and calcium contents than Ikivunde. The results from this study showed that Inyange contains more nutrients and anti‐nutrients than Ikivunde. Copyright © 2006 Society of Chemical Industry     

Long‐chain fatty acid supplemented infant formula does not influence calcium and magnesium bioavailability in weanling rats

The influence of infant formula supplementation with long‐chain‐polyunsaturated fatty acids (LCPUFA) on calcium and magnesium bioavailability was assessed in rats. Two test diets containing a plain, unsupplemented (PF) or supplemented (SF) infant formula as the fat source and a control diet (C) were administered to weaning rats and food intake and body weight gain were monitored for 28 days. In order to assess calcium and magnesium bioavailability, during the last week faeces and urine were collected and apparent absorption and retention were calculated. Food intake and body weight showed no significant differences between PF and SF but were lower in both groups compared with C. Calcium and magnesium intake did not differ between PF and SF, although both parameters were lower compared with C. Calcium absorption efficiency in PF and SF was significantly higher than in C. However, both groups showed higher urinary calcium excretion and thus no differences were observed in calcium retention. Magnesium absorption efficiency was also significantly higher in PF and SF compared with C, but magnesium absorption was significantly lower in SF compared with PF and C. Nevertheless, urinary magnesium excretion and magnesium retention were similar in the three groups. The consumption of a diet containing an infant formula supplemented with LCPUFA compared with the plain formula does not affect calcium and magnesium bioavailability in rats. Copyright © 2005 Society of Chemical Industry     

Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in rats

ABSTRACT:  Egg yolk decreases the absorption of iron. The effects of egg yolk protein and egg yolk phosvitin on the absorption of calcium, magnesium, and iron were investigated by in vivo studies. Male Wistar rats were fed purified diets containing casein, soy protein, or egg yolk protein for 14 d. The apparent absorptions of calcium, magnesium, and iron in the rats fed the yolk protein-based diet were lower than those in rats fed the casein- and soy protein-based diets. The apparent phosphorus absorption and the apparent protein digestibility in the yolk protein group were lower than those in the casein and soy protein groups. In the feces of the yolk protein group, serine comprised more than 30% of the amino acids. The addition of egg yolk phosvitin to the casein diets at levels of 1% and 2% (w/w) produced effects on calcium and magnesium absorptions similar to those produced by the diet containing yolk protein. The tricine sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern suggested that phosphopeptide fragments having molecular masses of 28, 22, and 15 kDa were evident in the contents of the small intestine of the rats fed phosvitin diets. These results indicate that yolk protein, when compared with casein and soy protein, decreases calcium and magnesium absorption via the resistance of phosvitin to proteolytic action.     

麦胚酸奶的营养成分分析

分析麦胚酸奶的营养成分,为综合利用麦胚这一营养资源,开发麦胚酸奶这一新型产品提供科学依据.分别测定普通酸奶、麦胚酸奶(10％)中的水分、粗脂肪、粗蛋白质、矿物质等营养素指标.麦胚酸奶的蛋白质,脂肪含量分别为5.27g/100g,3.57g/100g,麦胚酸奶的钙、铁、锌、镁、铜含量分别为89.62mg/100g,0.95mg/100g,1.57mg/100g,29.01 mg/100g,0.07mg/100g.直接添加麦胚发酵酸奶中粗蛋白、粗脂肪、钙、镁、铁、锌、铜含量均高于普通酸奶(p＜0.05).     

Changes in Chemical Composition of Winged Bean (Psophocarpus tetragonolobus L.) during Seed Development

Three cultivars of winged bean were analyzed for total dry matter, crude fat, nitrogenous constituents, phosphorus, calcium, magnesium, zinc, iron, copper and cooking behavior at different stages of seed maturity. Accumulation of dry matter, crude fat and nitrogen occurred during seed development whereas nonprotein nitrogen and tryptophan contents decreased significantly. Reduction in poly-phenol content was observed at all the stages of seed development. There was a significant decrease in total phosphorus content with concomitant increase in the proportion of phytate phosphorus throughout the seed development. In matured seeds, phytate phosphorus accounted for 66—73% of total phosphorus. A reduction in zinc content was noticed in all the cultivars studied. In contrast, calcium, magnesium, iron and copper contents of seeds of different stages of maturity did not exhibit marked differences.