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中国精品科技期刊2020

不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析

金春爱, 崔松焕, 宋超, 王荣灿, 王馨翊, 肖家美, 李亚丽

金春爱,崔松焕,宋超,等. 不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析[J]. 食品工业科技,2022,43(8):68−75. doi: 10.13386/j.issn1002-0306.2021070248.
引用本文: 金春爱,崔松焕,宋超,等. 不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析[J]. 食品工业科技,2022,43(8):68−75. doi: 10.13386/j.issn1002-0306.2021070248.
JIN Chun’ai, CUI Songhuan, SONG Chao, et al. Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat[J]. Science and Technology of Food Industry, 2022, 43(8): 68−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070248.
Citation: JIN Chun’ai, CUI Songhuan, SONG Chao, et al. Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat[J]. Science and Technology of Food Industry, 2022, 43(8): 68−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070248.

不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析

基金项目: 吉林省科技攻关重点专项(20190301083NY);吉林省自然科学基金(20190201160JC);吉林省发改委产业技术研究与开发专项(2019C052-10,2021C040-2);中国农业科学院所级基本科研业务费(125161034-2021-005,125161034-2021-038)。
详细信息
    作者简介:

    金春爱(1970−)(ORCID:0000-0002-5777-4408),女,本科,助理研究员,研究方向:特种动植物产品加工及分析,E-mail:kimchunai@163.com

    通讯作者:

    李亚丽(1981−)(ORCID: 0000-0002-7401-6975),女,博士,副研究员,研究方向:食药分析及质量评价,E-mail:Yalilee@126.com

  • 中图分类号: TS251.5

Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat

  • 摘要: 为研究不同加工方式下不同部位梅花鹿肉中氨基酸的含量差异及变化趋势,本研究采用阳离子交换色谱法分别测定了冻干及烘干8个不同部位鹿肉的17种水解氨基酸含量;并对两种不同加工方式下总氨基酸、必需氨基酸和呈味氨基酸含量进行了比较分析。结果表明,烘干梅花鹿肉总氨基酸含量为55.36~73.66 g/100 g;冻干梅花鹿肉总氨基酸含量为60.53~75.59 g/100 g,其中冻干鹿腩中总氨基酸含量较烘干鹿腩中高出大约高出8.16%;此外,冻干梅花鹿各部位鹿肉中鲜味、苦味和无味氨基酸含量普遍高于烘干各对应部位鹿肉,而冻干梅花鹿各部位鹿肉中甜味氨基酸含量则普遍较低;两种不同加工方式下各对应部位梅花鹿肉中17种氨基酸和呈味氨基酸含量大多呈现正相关;必需氨基酸组成比较及评价结果表明,冻干梅花鹿肉中赖氨酸(lysine,Lys)以及甲硫氨酸(methionine,Met)+半胱氨酸(cysteine,Cys)含量较烘干鹿肉各部位中高,而冻干梅花鹿肉中苏氨酸(threonine,Thr)、缬氨酸(valine,Val)、亮氨酸(leucine,Leu)和苯丙氨酸(phenylalanine,Phe)+酪氨酸(tyrosine,Tyr)等含量则较低;烘干梅花鹿肉外脊中谷氨酸、赖氨酸、天冬氨酸及半胱氨酸含量分别占氨基酸总量的17.39%、9.67%、9.31%和0.73%;而冻干梅花鹿肉中依次分别为17.54%、10.16%、9.29%和0.83%,提示冻干加工较烘干加工能有效降低谷氨酸、赖氨酸和半胱氨酸的损失。
    Abstract: In order to study the difference and the change tendency of the amino acid content in different processing methods and different parts of the sika deer meat, total 17 kinds of hydrolyzed amino acids in different processing methods (frozen-dry and baked-dry) and 8 different parts of venison were determined by ion chromatography. The content of total amino acids, essential amino acids and flavorful amino acids under two different processing methods were compared and analyzed. The results showed that the content of total amino acids content of dried sika venison meat ranged from 55.36 to 73.66 g/100 g and freeze-dried sika deer meat ranged from 60.53 to 75.59 g/100 g, the freeze-dried sika deer meat were higher than those in the bake-dried sika deer meat, and the content of total amino acids in the freeze-dried sika deer meat were the highest, about 8.16% higher than those in the bake-dried sika deer meat. In addition, the fresh, bitter and tasteless amino acid contents of freeze-dried sika deer meat were higher than that in bake-dried sika deer meat, but the sweet amino acid content of the freeze-dried sika deer meat were lower. The content of amino acids in different parts of sika deer meat was positively correlated with the contents of amino acids in different parts of sika deer meat during freeze-drying. The results of the comparison and evaluation of the essential amino acid composition showed that the lysine and Met+Cys contents in the freeze-dried sika deer meat were higher than those in the bake-dried sika deer meat, the content of Thr, Val, Leu and Phe+Tyr in freeze-dried sika deer meat were lower. The content of glutamic acid, lysine, aspartic acid and cysteine in dried sika venison spine accounted for the total amino acid,which was 17.39%, 9.67%, 9.31% and 0.73% respectively, while 17.54%, 10.16%, 9.29% and 0.83% in freeze-dried sika venison, respectively. In conclusion, the frozen-drymethod could effectively reduce the loss of glutamic acid, lysine and cysteine compared with the baked-dry method.
  • 梅花鹿(Cervus nippon Temminck)是我国的特色资源,根据国家林业局2005年出台的《关于促进野生动植物可持续发展的指导意见》,梅花鹿被列入“商业性经营利用驯养繁殖技术成熟的陆生野生动物名单”,意味着经过人工驯养繁殖的梅花鹿能够合法地进入市场,这为大力发展肉鹿产业提供了良好的机遇。鹿肉是梅花鹿身体中占比最大,最易获取的部分[1-2]。鹿肉作为一种优质肉类商品,深受人们喜爱,特别是在欧美诸如德国、澳大利亚、瑞士和美国等地[3-5]。在国际市场上鹿肉消费量巨大,供不应求,其中新西兰赤鹿肉占据了主要市场。鹿肉的营养品质受饲养及加工方式等因素影响较大。Kim等[6]研究了粗蛋白等浓缩物添加饲料对鹿肉品质影响较大,结果表明随意添加粗蛋白等浓缩物饲料可导致鹿肉质量降低,乳酸值降低,肉色改变,脂肪总量和胆固醇含量增加。鹿的适应能力非常的强,饲料对其氨基酸等的含量有一定影响[7]。缪卓然[8]研究表明,公鹿和母鹿肉中异亮氨酸和组氨酸含量有显著差异;开发鹿肉市场是供给侧改革的需要,亦是大健康产业发展的迫切需要。

    近年来新西兰等国外鹿产品的大量进口,对我国养鹿业造成很大冲击。在这种形势下,要想与之抗衡,单纯依靠鹿茸拉动鹿产业发展已经不现实,必须在重视鹿茸生产的同时,大力发展鹿肉生产,开发鹿肉产品市场。氨基酸是构成蛋白质的基本物质,蛋白质能参与机体的构成、催化机体内多种生化反应等,具有重要的生物活性。肉品中氨基酸构成及比例能反映其营养价值,膳食中氨基酸比例及水平越接近人体蛋白质氨基酸组成越易被吸收利用[9]。鹿肉肉质细嫩、味道鲜美,高蛋白、低脂肪、低胆固醇且富含多种活性物质,是一种味道鲜美、营养丰富的优质食材。经典中医理论认为鹿肉性甘味温,入脾经、肾经,具有补脾益气和温肾壮阳等功效。本研究组前期研究了不同部位梅花鹿肉氨基酸等营养品质分析,结果表明不同部位鹿肉均含有17种氨基酸,必需氨基酸与总氨基酸比值为0.38~0.40,必需氨基酸占非必需氨基酸的比值在0.61以上,为优质蛋白质[10]

    鹿肉基础研究数据及分析的匮乏在一定程度上阻碍了我国梅花鹿产业的发展和鹿肉精深加工产品的开发[2]。为研究不同部位及不同加工方式对鹿肉品质的影响,本研究对冻干及烘干8个不同部位鹿肉中17种水解氨基酸进行了测定,对其中的总氨基酸、必需氨基酸以及呈味氨基酸进行了分析,并对冻干和烘干不同部位梅花鹿肉中各氨基酸含量进行了相关性分析,最后开展了冻干和烘干不同部位梅花鹿肉中必需氨基酸组成与联合国粮食与农业组织(Food and Agriculture Organization,FAO)/世界卫生组织(World Health Organization,WHO)氨基酸模式谱的比较及评价,以期为鹿肉的精深加工及产品开发提供科技支撑。

    鲜肉 采自中国农业科学院特产研究所左家试验站,分别取200 g外脊、上脑、黄瓜条、后腿、颈肉、前腿、后腱子和鹿腩等8个部位鲜鹿肉,每部位分成两份,一份烘干(70 ℃,烘17 h后,102 ℃烘4 h),一份冻干(−60 ℃,150 psi,48 h);盐酸(分析纯) 北京化工厂;超纯水 电阻率≥18.2 Ω,Milli-Q超纯水器制备;氨基酸混合标准液H型 日本 Woke 公司。

    L-8900全自动氨基酸分析仪 日本Hitachi 公司;MS204S电子分析天平 瑞士 Mettler Toledo公司;TGL-16G高速台式离心机 上海安亭科学仪器厂;JP-100ST超声清洗机 广州市洁盟超声波清洗设备有限公司;DHG-9123A电热恒温鼓风干燥箱 上海精宏实验设备有限公司;Milli-Q Advantage A10 超纯水器 美国Millipore 公司;XW-80A微型漩涡混合仪 上海沪西分析仪器有限公司;DZF-6090真空干燥箱 上海浦东荣丰科学仪器有限公司。

    梅花鹿屠宰后参考农业行业标准(NY/T 1564-2007)[11]的方法,取梅花鹿外脊、上脑、黄瓜条、后腿、颈肉、前腿、后腱子和鹿腩等8个部位,剔干净表面异物,保留筋膜和脂肪。将样品分割切块,绞肉均匀,分成2份,一份烘干(H),另一份冻干(D),过60目筛备用,用于氨基酸水解处理[12]

    采用GB/T 5009.124-2016《食品中氨基酸的测定》[13]及氨基酸前处理文献[14-16]方法,准确称取烘干和冻干的鹿肉样品50.0 mg于玻璃水解管中,加入浓度为6 mol/L的盐酸溶液20.00 mL,充满氮气并密封,于110.0 ℃鼓风干燥箱中水解24.0 h。水解完成后冷却至室温,吸取1000 μL水解液置于氮吹仪中吹干,加入浓度为0.02 mol/L的盐酸溶液2.0 mL后定容,随后用0.22 μm水系滤膜过滤至进样瓶中,待上机测试。

    色谱条件如下,色谱柱为日立阳离子树脂分离柱(2622C磺酸型,4.6 mm×60 mm,3 μm);柱温50 ℃;反应柱茚三酮流速0.35 mL/min,柱压1.1 MPa,柱温135 ℃;柠檬酸-柠檬酸钠缓冲液流速0.4 mL/min,柱压9.0 MPa,紫外检测器,通道1波长570 nm处检测脯氨酸,采集时间10.0 min;通道2波长440.0 nm处检测其他16种氨基酸,采集时间32.0 min,进样量为20.0 μL。

    采用单点外标法定量,每个样品平行测定 3 次。实验数据使用SPSS 17.0软件(IBM公司)中单因素方差分析(one-way ANOVA),均值采用Duncan法进行多重比较;相关性分析采用两两比较法。

    将所测得的必需氨基酸换算成每克蛋白质中含氨基酸的重量,根据FAO/WHO最佳配比模式进行营养价值评定,氨基酸评分(Amino Acid Score,AAS)按下列公式计算:

    AAS(%)=FAO/WHO×100

    肉品中氨基酸构成及比例能反映其营养价值[17-19],膳食中氨基酸比例及水平越接近人体蛋白质氨基酸组成越易被吸收利用[20-21]。不同加工方式及不同部位梅花鹿肉营养品质必然存在差异,本研究采用氨基酸自动分析仪对不同部位梅花鹿肉中17种氨基酸含量进行测定与分析,17种氨基酸标准品、冻干鹿肉样品和烘干鹿肉样品氨基酸的典型色谱图,见图1A图1B图1C。从图中可以看出烘干和冻干梅花鹿肉中均含有17种氨基酸,而且该测定方法分离度较好。

    图  1  标准品(A)、烘干鹿肉(B)、冻干鹿肉样品(C)的氨基酸分析色谱图
    Figure  1.  Chromatograms of amino acid standards (A), bake-dried sika deer meat samples (B) and freeze-dried sika deer meat samples (C)

    烘干和冻干梅花鹿肉不同部位中必需氨基酸含量比较见图2,从图2可以看出,总体冻干梅花鹿肉中必需氨基酸含量较烘干梅花鹿肉中高,其中冻干鹿腩中必需氨基酸含量较烘干鹿腩中高出比例最大,大约高出8.16%(P<0.05)。

    图  2  冻干和烘干梅花鹿肉不同部位必需氨基酸含量比较
    Figure  2.  Comparison of essential amino acid content in different parts of freeze-dried and bake-dried sika deer meat

    烘干和冻干不同部位梅花鹿肉中水解氨基酸含量结果参见表1表2。从表1可以看出,烘干梅花鹿肉总氨基酸含量为55.36~73.66 g/100 g;从表2可以看出,冻干梅花鹿肉总氨基酸含量为60.53~75.59 g/100 g;烘干和冻干梅花鹿肉均为质量占比最小的后腱子中总氨基酸含量最高,鹿腩中最低;烘干和冻干不同部位梅花鹿肉中均是谷氨酸含量最高,赖氨酸、天冬氨酸含量其次,半胱氨酸含量最低,如烘干梅花鹿肉外脊中谷氨酸、赖氨酸、天冬氨酸及半胱氨酸含量分别占氨基酸总量的17.39%、9.67%、9.31%和0.73%;冻干梅花鹿肉外脊中谷氨酸、赖氨酸、天冬氨酸及半胱氨酸含量分别占氨基酸总量的17.54%、10.16%、9.29%和0.83%。根据FAO/WHO推荐的理想蛋白质模式必需氨基酸/总氨基酸在40%左右,必需氨基酸与非必需氨基酸的比值在60%以上,本实验中梅花鹿肉的必需氨基酸与总氨基酸的比值为38%~40%,必需氨基酸与非必需氨基酸的比值为61%~67%,可以看出梅花鹿肉完全符合或接近FAO/WHO推荐的理想蛋白质标准(EAA/TAA约为40%)。其中外脊、黄瓜条、后腿、颈肉和前腿等6个部位肉完全符合理想蛋白质标准,提示梅花鹿肉的氨基酸组成合理,为优质蛋白。

    表  1  烘干加工不同部位的梅花鹿肉中氨基酸含量分析
    Table  1.  Content analysis of amino acid in different parts of bake-dried sika deer meat
    氨基酸含量(g/100 g)
    外脊上脑黄瓜条后腿颈肉前腿后腱子鹿腩
    天冬氨酸Asp6.80±0.04a6.34±0.02e6.30±0.04e6.73±0.04b6.41±0.04d6.18±0.03f6.55±0.03c4.72±0.03g
    苏氨酸Thr3.58±0.03a3.38±0.03b3.29±0.03c3.54±0.03a3.41±0.04b3.23±0.04c3.42±0.04b2.56±0.04d
    丝氨酸Ser2.71±0.03a2.56±0.04bc2.48±0.04d2.61±0.04bc2.55±0.04c2.47±0.04d2.62±0.04b1.88±0.04e
    谷氨酸Glu12.7±0.03a11.95±0.03e11.53±0.03f12.46±0.04c12.19±0.03d11.96±0.04e12.63±0.04b7.91±0.03g
    甘氨酸Gly3.46±0.03e4.11±0.03c4.15±0.03c3.46±0.04e4.05±0.03d4.63±0.04b4.71±0.03a4.1±0.02cd
    丙氨酸Ala4.74±0.03d4.93±0.02b4.76±0.04d4.82±0.04c4.85±0.04c4.92±0.03b5.11±0.03a4.14±0.03e
    半胱氨酸Cys0.53±0.02ab0.52±0.02ab0.44±0.03d0.47±0.02cd0.54±0.02a0.49±0.02bc0.46±0.02cd0.26±0.02e
    缬氨酸Val3.95±0.04a3.92±0.03b3.7933±0.04b4.03±0.02a3.85±0.03c3.71±0.03d3.84±0.03c3.14±0.03e
    甲硫氨酸Met0.73±0.02c0.64±0.02d0.74±0.03bc0.89±0.03a0.78±0.02b0.71±0.04c0.78±0.02b0.49±0.02e
    异亮氨酸Ile3.80±0.03b3.63±0.03d3.61±0.03d3.95±0.04a3.76±0.04b3.55±0.04e3.70±0.02c2.96±0.04f
    亮氨酸Leu6.47±0.04a6.24±0.03bc6.09±0.04d6.50±0.05a6.29±0.04b5.97±0.02e6.18±0.03c4.82±0.04f
    络氨酸Tyr2.19±0.03a2.04±0.03b1.98±0.03c2.16±0.03a2.14±0.03a2.00±0.02bc2.02±0.04bc1.59±0.03d
    苯丙氨酸Phe3.46±0.04ab3.36±0.04cd3.29±0.03e3.49±0.03a3.40±0.04bc3.30±0.04de3.4±0.03bc2.65±0.03f
    赖氨酸Lys7.06±0.04a6.68±0.04c6.50±0.04d7.02±0.04a6.93±0.04b6.64±0.03c6.92±0.04b5.19±0.03e
    组氨酸His2.77±0.04a2.34±0.03d2.44±0.03c2.63±0.03b2.41±0.03c2.22±0.03e2.44±0.03c1.89±0.03f
    精氨酸Arg5.22±0.04c5.09±0.05d5.13±0.02d5.24±0.03c5.31±0.03b5.31±0.05b5.43±0.04a4.21±0.03e
    脯氨酸Pro2.87±0.04d3.1867±0.04c3.13±0.03c2.8±0.04e3.16±0.04c3.37±0.03b3.45±0.04a2.85±0.04de
    总氨基酸TAA73.04±0.57a70.92±0.53c69.65±0.55d72.80±0.59ab72.03±0.58b70.66±0.44c73.66±0.55a55.36±0.49e
    必需氨基酸EAA29.05±0.24a27.85±0.22c27.25±0.03d29.42±0.24a28.42±0.25b27.11±0.04d28.24±0.21b21.81±0.23e
    E/T(%)39.77±0.03b39.27±0.02e39.21±0.05f40.41±0a39.46±0.25c38.37±0.04g38.00±0.03g39.40±0.07d
    注:E/T(%)表示必需氨基酸占总氨基酸的百分数;小写字母代表在P<0.05水平上差异显著,表2同。
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    表  2  冻干加工不同部位梅花鹿肉中氨基酸含量分析
    Table  2.  Content analysis of amino acid in different parts of freeze-dried sika deer meat
    氨基酸含量(g/100 g)
    外脊上脑黄瓜条后腿颈肉前腿后腱子鹿腩
    天冬氨酸Asp6.94±0.05a6.40±0.05b6.84±0.06b6.83±0.04b6.64±0.03c6.67±0.03c6.88±0.04bc5.49±0.05e
    苏氨酸Thr3.60±0.03a3.33±0.05d3.5±0.04b3.52±0.05b3.41±0.04c3.4±0.02c3.49±0.03b2.83±0.02e
    丝氨酸Ser2.78±0.04a2.62±0.04a2.78±0.04a2.73±0.04a2.69±0.03a2.7±0.03a2.8±0.04a2.29±0.04a
    谷氨酸Glu13.1±0.03de12.42±0.04f13.04±0.03e13.02±0.05e13.16±0.04c13.38±0.06b13.78±0.03a10.51±0.03g
    甘氨酸Gly3.37±0.03f4.07±0.04b3.85±0.04d3.38±0.04f3.83±0.04d3.97±0.04c4.46±0.04a3.54±0.03e
    丙氨酸Ala4.65±0.03cde4.82±0.04b4.7±0.03c4.6±0.03e4.63±0.02de4.66±0.03cd4.92±0.04a3.98±0.03f
    半胱氨酸Cys0.62±0.03ab0.58±0.03bc0.64±0.02a0.54±0.02c0.63±0.02a0.60±0.02ab0.47±0.04d0.48±0.01d
    缬氨酸Val4.01±0.05a3.93±0.03b3.94±0.04b3.95±0.03ab3.83±0.03c3.81±0.03c3.91±0.04b3.27±0.03d
    甲硫氨酸Met1.07±0.02b0.80±0.03d1.08±0.03b1.30±0.04a1.07±0.04b0.98±0.04c1.11±0.03b0.45±0.02f
    异亮氨酸Ile3.92±0.03a3.61±0.04d3.81±0.03b3.9±0.06a3.76±0.05bc3.73±0.03c3.81±0.04b3.14±0.03e
    亮氨酸Leu6.48±0.04a6.07±0.05e6.32±0.04b6.33±0.02b6.14±0.02d6.13±0.02d6.20±0.04c5.15±0.03f
    络氨酸Tyr2.04±0.05a1.82±0.04c1.92±0.03b1.94±0.03b1.83±0.02c1.80±0.03c1.73±0.05d1.54±0.02e
    苯丙氨酸Phe3.52±0.04a3.34±0.05c3.46±0.03b3.45±0.03b3.37±0.02c3.38±0.03c3.46±0.03a2.81±0.03d
    赖氨酸Lys7.59±0.03a6.86±0.04d7.28±0.04b7.30±0.04b7.12±0.01c7.14±0.05c7.31±0.03b5.94±0.03e
    组氨酸His2.89±0.03a2.37±0.03e2.68±0.04b2.67±0.04b2.46±0.04d2.36±0.04e2.56±0.04c2.11±0.03f
    精氨酸Arg5.26±0.03bc4.99±0.04d5.31±0.03b5.2±0.04c5.21±0.03c5.25±0.04bc5.42±0.04a4.39±0.03e
    脯氨酸Pro2.83±0.05e3.12±0.05b2.98±0.03d2.71±0.03f3.00±0.02cd3.05±0.04c3.28±0.03a2.61±0.04g
    总氨基酸TAA74.67±0.56ab71.15±0.57e74.13±0.59bc73.37±0.63cd72.78±0.50d73.01±0.54d75.59±0.63a60.53±0.49f
    必需氨基酸 EAA30.19±0.23a27.94±0.18e29.39±0.24bc29.75±0.27b28.7±0.21d28.57±0.18d29.29±0.24c23.59±0.19f
    E/T(%)40.43±0.01a39.27±0.06d39.64±0.01b40.55±0.02a39.43±0.02c39.13±0.04e38.75±0.01g38.97±0.02f
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    此外,梅花鹿肉[22]中富含人体所必需的8种必需氨基酸,烘干梅花鹿肉中必需氨基酸含量在21.81~29.42 g/100 g,一般后腿中必需氨基酸含量最高,鹿腩中必需氨基酸含量最低;冻干梅花鹿肉中必需氨基酸含量为23.59~30.19 g/100 g,其中外脊中必需氨基酸含量最高,鹿腩中必需氨基酸含量最低。

    烘干和冻干梅花鹿肉8个部位氨基酸均高于鹿血、鹿心、鹿尾、鹿茸和鹿角盘中总氨基酸含量[23],特别是必需氨基酸,能够平衡膳食中的必需氨基酸不足,调节机体免疫力。因此,经常食用鹿肉可促进人体新陈代谢和机体生长发育[24]。根据前期研究对氨基酸滋味特征的描述,17种氨基酸可按呈味特征分为鲜味、甜味、苦味和无味氨基酸[25]。其中天冬氨酸和谷氨酸为鲜味氨基酸;苏氨酸、丝氨酸、甘氨酸和丙氨酸为甜味氨基酸;组氨酸、亮氨酸、异亮氨酸、缬氨酸、酪氨酸、精氨酸、蛋氨酸和苯丙氨酸为苦味氨基酸;其他氨基酸为无味氨基酸[26-28]。不同加工方式及不同部位梅花鹿肉呈味氨基酸含量分析结果见表3。结果表明,不同加工方式下不同部位梅花鹿肉呈味氨基酸含量差异显著(P<0.05)。冻干不同部位梅花鹿肉中鲜味氨基酸含量为16.00~20.66 g/100 g,烘干不同部位梅花鹿肉中鲜味氨基酸含量为12.63~19.50 g/100 g。冻干和烘干梅花鹿肉中鲜味氨基酸含量最高的部位分别为后腱子和外脊,冻干和烘干梅花鹿鹿腩中鲜味氨基酸含量均较低,鲜味氨基酸的组成和含量决定了肉品的鲜美和可口程度;冻干不同部位梅花鹿肉中甜味氨基酸含量为12.64~15.67 g/100 g,烘干不同部位梅花鹿肉中甜味氨基酸含量为12.68~15.86 g/100 g,烘干和冻干鹿肉中均为后腱子中甜味氨基酸含量最高,而鹿腩中均最低,甜味氨基酸不仅可以提供甜味,还能在一定程度上减少苦味,同时可以提升产品鲜味;冻干不同部位梅花鹿肉中苦味氨基酸含量为22.86~29.19 g/100 g,烘干不同部位梅花鹿肉中苦味氨基酸含量为21.75~28.89 g/100 g,冻干和烘干鹿肉中分别是外脊和后腿中苦味氨基酸含量最高,而后腱子和鹿腩中则最低;冻干不同部位梅花鹿肉中无味氨基酸含量为9.03~11.06 g/100 g,烘干不同部位梅花鹿肉中无味氨基酸含量为8.30~10.83 g/100 g,冻干和烘干鹿肉中无味氨基酸含量均是后腱子中最高,鹿腩中最低。从以上结果可以看出,冻干梅花鹿各部位鹿肉中鲜味氨基酸、苦味氨基酸和无味氨基酸普遍高于烘干梅花鹿对应部位鹿肉。而冻干梅花鹿各部位鹿肉中甜味氨基酸含量则普遍低于烘干梅花鹿对应部位鹿肉。所以不同人群可根据口味选择不同部位及不同加工方式[29]的鹿肉产品食用。

    表  3  不同加工方式及不同部位梅花鹿肉中呈味氨基酸分析
    Table  3.  Flavor amino acid analysis of sika deer meat in different parts with different processing methods
    氨基酸加工
    方式
    含量(g/100 g)
    外脊上脑黄瓜条后腿颈肉前腿后腱子鹿腩
    UAA冻干20.04±0.07b18.82±0.09d19.88±0.09c19.85±0.09c19.80±0.07c20.05±0.09b20.66±0.07a16.00±0.08e
    烘干19.50±0.07d18.29±0.05c17.83±0.07g19.19±0.08b18.60±0.07d18.14±0.07f19.18±0.07b12.63±0.06h
    SAA冻干14.40±0.10de14.84±0.17b14.83±0.15b14.23±0.16e14.56±0.13cd14.73±0.08bc15.67±0.15a12.64±0.12f
    烘干14.49±0.12ef14.98±0.12c14.68±0.12de14.43±0.15f14.86±0.15cd15.25±0.15b15.86±0.14a12.68±0.09g
    BAA冻干29.19±0.29a26.93±0.27e28.74±0.29bc27.67±0.25ab27.44±0.26d28.20±0.31d22.86±0.22c27.44±1.92f
    烘干28.59±0.28a27.26±0.26c27.07±0.26cd28.89±0.26a27.94±0.26b26.77±0.13d27.79±0.24b21.75±0.25e
    OAA
    冻干
    11.04±0.11a10.56±0.12c10.90±0.08ab10.55±0.09c10.75±0.05b10.79±0.11b11.06±0.10a9.03±0.08d
    烘干10.46±0.10bcd10.39±0.10cd10.07±0.10e10.29±0.10e10.63±0.10b10.50±0.09bc10.83±0.10a8.30±0.09f
    注:UAA、SAA、BAA和OAA分别代表鲜味氨基酸、甜味氨基酸、苦味氨基酸和无味氨基酸;表4同。
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    相关性分析(correlation analysis)是指对两个或多个具备相关性的变量元素进行分析,衡量各变量因素之间的相关密切程度,考察各元素间是否存在一定的联系或者概率关系。采用SPSS软件的两两比对法对冻干和烘干两种加工方式下各对应部位梅花鹿肉中17种氨基酸和呈味氨基酸含量进行相关性分析,结果表明,冻干和烘干两种不同加工方式下17种氨基酸含量呈现显著的正相关(P<0.05),相关系数达到100%(1.00)的占75%以上;不同加工方式下呈味氨基酸含量亦呈现显著正相关(P<0.05),相关系数均高于97.00%。

    蛋白质中氨基酸的组成方式直接影响蛋白质的营养价值,因此,必需氨基酸的含量及比例是决定肉品营养价值的重要因素。1973年FAO/WHO提出了氨基酸模式谱理论,建立了评价食物中蛋白质营养价值的重要标准。本实验以FAO/WHO1981年修订的成人理想蛋白质中人体必需氨基酸模式和全鸡蛋蛋白质氨基酸模式为标准[30],计算不同部位梅花鹿肉的AAS(参照1.2.5 AAS计算公式),进而评价不同部位梅花鹿肉的营养价值[31]

    冻干和烘干不同部位梅花鹿肉中必需氨基酸组成与FAO/WHO氨基酸模式谱的比较结果见表4表5。结果表明,烘干鹿肉中Thr占总氨基酸的质量分数为4.57~4.90,不同部位梅花鹿肉中Thr、Val、Leu、Phe+Tyr和 Lys等人体必需氨基酸占总氨基酸的质量分数均超过FAO/WHO模式谱参考值,仅甲硫氨酸+半胱氨酸占总氨基酸的质量分数低于FAO/WHO模式谱参考值[32]。冻干梅花鹿肉中赖氨酸、以及甲硫氨酸+半胱氨酸含量较烘干梅花鹿肉各部位高,提示适宜加工成促儿童生长发育、提升智力和提高免疫力的产品;冻干梅花鹿肉中Thr、Val、Leu和Phe+Tyr等含量则较低,提示适宜于改善肝脏功能及降血压等人群食用,可为特需产品加工和利用提供依据。

    表  4  冻干不同部位梅花鹿肉中必需氨基酸的比例与氨基酸评分
    Table  4.  Comparison of the ratio of essential amino acids and amino acid score in the different parts of freeze-dried sika deer meat
    部位项目ThrValMet+CysLeuPhe+TyrLys
    AA模式谱4.005.003.507.006.005.50
    外脊占总氨基酸质量分数(A,%)4.82±0.02a5.37±0.03c2.26±0.42bc8.68±0.15a7.45±0.06a10.17±0.04a
    氨基酸评分(AAS,%)120.50±0.50a107.40±0.60c64.67±1.19bc123.95±0.22a124.11±1.00a184.85±0.64a
    上脑占总氨基酸质量分数(A,%)4.68±0.03bc5.52±0.06a1.94±0.07e8.54±0.14bc7.25±0.07c9.64±0.02d
    氨基酸评分(AAS,%)117.00±0.75bc110.47±0.12a55.43±2.00e121.86±2.00cd120.89±1.10c175.27±0.36d
    黄瓜条占总氨基酸质量分数(A,%)4.72±0.02b5.37±0.02d2.32±0.05b8.53±0.02bc7.26±0.03c9.82±0.03c
    氨基酸评分(AAS,%)118.00±0.50b106.33±0.31d66.29±1.43b121.81±0.22cd120.94±1.01c178.55±0.63c
    后腿占总氨基酸质量分数(A,%)4.79±0.25a5.38±0.06bc2.51±0.06a8.63±0.05ab7.35±0.02b9.95±0.03b
    氨基酸评分(AAS,%)119.92±0.63a107.67±0.12bc71.71±1.720123.24±0.65ab122.50±0.33b180.91±0.55b
    颈肉占总氨基酸质量分数(A,%)4.69±0.25bc5.26±0.06e2.37±0.07b8.44±0.03cd7.14±0.01de9.78±0.06c
    氨基酸评分(AAS,%)117.17±0.63bc105.27±0.12e66.76±1.86b120.57±0.43cd119.06±0.09de177.88±1.00c
    前腿占总氨基酸质量分数(A,%)4.66±0.06cd5.22±0f2.16±0.07cd8.39±0.04d7.09±0.03e9.78±0.00c
    氨基酸评分(AAS,%)116.50±1.50cd104.40±0.00f61.81±1.86cd119.95±0.50d118.17±0.50e177.82±0c
    后腱子占总氨基酸质量分数(A,%)4.62±0d5.17±0.01g2.09±0.08d8.20±0.15e6.87±0.05f9.67±0.04d
    氨基酸评分(AAS,%)115.50±0d103.40±0.20g59.62±2.14a117.19±0.22e114.45±0.75f175.82±0.73d
    鹿腩占总氨基酸质量分数(A,%)4.67±0.06bc5.40±0.02b1.54±0.04f8.51±0.02c7.19±0.03cd9.81±0.03c
    氨基酸评分(AAS,%)116.83±1.14bc108.07±0.31b43.91±1.00f121.57±0.29c119.78±0.42cd178.36±0.55c
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    表  5  烘干不同部位梅花鹿肉中必需氨基酸的比例与氨基酸评分
    Table  5.  Comparison of the ratio of essential amino acids and amino acid scores in different parts of bake-dried sika deer meat
    部位项目ThrValMet+CysLeuPhe+TyrLys
    AA模式谱参考值4.005.003.507.006.005.50
    外脊占总氨基酸质量分数(A,%)4.90±0a5.41±0.01c1.72±0.45b8.86±0.01b7.73±0.04ab9.67±0.02a
    氨基酸评分(AAS,%)122.50±0a108.20±0.20c49.24±1.29b126.57±0.14b128.89±0.59ab175.76±0.38a
    上脑占总氨基酸质量分数(A,%)4.77±0.06c5.53±0b1.64±0.45b8.80±0.02c7.62±0.05de9.42±0.01c
    氨基酸评分(AAS,%)119.17±0.14c110.60±0b46.76±1.29b125.71±0.29c126.95±0.75de171.27±0.18c
    黄瓜条占总氨基酸质量分数(A,%)4.72±0.06d5.45±0.02c1.69±0.08b8.74±0.01d7.57±0.03e9.33±0.02e
    氨基酸评分(AAS,%)118.08±0.14d108.93±0.42c48.38±2.14b124.86±0.15d126.11±0.41e169.69±0.28e
    后腿占总氨基酸质量分数(A,%)4.86±0b5.54±0.02b1.87±0.06a8.93±0.01a7.76±0.02a9.64±0.03ab
    氨基酸评分(AAS,%)121.50±0b110.73±0.31b53.33±1.58c127.52±0.08a129.33±0.34a175.33±0.49ab
    颈肉占总氨基酸质量分数(A,%)4.73±0.16d5.34±0.01d1.83±0.04a8.73±0.02d7.69±0.04bc9.62±0.02b
    氨基酸评分(AAS,%)118.33±0.38d106.87±0.12d52.29±1.14c124.76±0.22d128.22±0.58cd174.91±0.36b
    前腿占总氨基酸质量分数(A,%)4.57±0.03f5.25±0.08e1.70±0.09b8.45±0.08e7.50±0.02f9.39±0.15cd
    氨基酸评分(AAS,%)114.25±0.75f105.07±0.20e48.57±2.57b120.71±0.15e125.00±0.33f170.85±0.27cd
    后腱子占总氨基酸质量分数(A,%)4.64±0.02e5.21±0e1.68±0.04b8.39±0.02f7.36±0.04g9.39±0.15cd
    氨基酸评分(AAS,%)116.00±0.50e104.20±0e48.00±1.14b119.86±0.29f122.67±0.67g170.79±0.27cd
    鹿腩占总氨基酸质量分数(A,%)4.62±0.04e5.67±0.06a1.35±0.06c8.71±0.01d7.66±0.04d9.38±0.25d
    氨基酸评分(AAS,%)115.58±0.88e113.47±0.12a38.57±1.71c124.38±0.08d127.67±0.67cd170.49±0.46d
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    | 显示表格

    通过对不同加工方式下不同部位梅花鹿肉中氨基酸的含量分析发现,不同加工方式使不同部位梅花鹿肉氨基酸含量产生一定的差异。冻干和烘干梅花鹿肉总氨基酸含量均为质量占比最小的后腱子总氨基酸含量最高,鹿腩中总氨基酸含量最低;此外,冻干鹿肉外脊中必需氨基酸含量最高,鹿腩中最低;烘干鹿肉中一般后腿中必需氨基酸含量最高,鹿腩中含量最低;总体冻干梅花鹿肉中必需氨基酸含量高于烘干梅花鹿肉,其中冻干鹿腩中必需氨基酸含量较烘干鹿腩中高出比例最大,大约高出8.16%。此外,冻干梅花鹿各部位鹿肉中UAA、BAA和OAA含量普遍均高于烘干梅花鹿对应部位鹿肉中各氨基酸,而冻干梅花鹿各部位鹿肉中甜味氨基酸含量则普遍低于烘干梅花鹿对应部位鹿肉中甜味氨基酸含量;烘干和冻干不同部位梅花鹿肉中均是谷氨酸含量最高,赖氨酸、天冬氨酸含量次之;其次,梅花鹿肉中总氨基酸含量水平较高,FAO/WHO模式谱及AAS评价结果表明梅花鹿肉为优质蛋白。冻干梅花鹿肉中赖氨酸、以及甲硫氨酸+半胱氨酸含量较烘干梅花鹿肉各部位中高,提示适宜加工成促儿童生长发育、提升智力和提高免疫力的产品[33];冻干梅花鹿肉中Thr、Val、Leu和Phe+Tyr等含量则较低,提示适宜于改善肝脏功能及降血压等人群食用[34]。本研究可为后续梅花鹿肉产品的精深加工和品质评价奠定基础,亦可为不同人群选择不同鹿肉产品 提供依据。

  • 图  1   标准品(A)、烘干鹿肉(B)、冻干鹿肉样品(C)的氨基酸分析色谱图

    Figure  1.   Chromatograms of amino acid standards (A), bake-dried sika deer meat samples (B) and freeze-dried sika deer meat samples (C)

    图  2   冻干和烘干梅花鹿肉不同部位必需氨基酸含量比较

    Figure  2.   Comparison of essential amino acid content in different parts of freeze-dried and bake-dried sika deer meat

    表  1   烘干加工不同部位的梅花鹿肉中氨基酸含量分析

    Table  1   Content analysis of amino acid in different parts of bake-dried sika deer meat

    氨基酸含量(g/100 g)
    外脊上脑黄瓜条后腿颈肉前腿后腱子鹿腩
    天冬氨酸Asp6.80±0.04a6.34±0.02e6.30±0.04e6.73±0.04b6.41±0.04d6.18±0.03f6.55±0.03c4.72±0.03g
    苏氨酸Thr3.58±0.03a3.38±0.03b3.29±0.03c3.54±0.03a3.41±0.04b3.23±0.04c3.42±0.04b2.56±0.04d
    丝氨酸Ser2.71±0.03a2.56±0.04bc2.48±0.04d2.61±0.04bc2.55±0.04c2.47±0.04d2.62±0.04b1.88±0.04e
    谷氨酸Glu12.7±0.03a11.95±0.03e11.53±0.03f12.46±0.04c12.19±0.03d11.96±0.04e12.63±0.04b7.91±0.03g
    甘氨酸Gly3.46±0.03e4.11±0.03c4.15±0.03c3.46±0.04e4.05±0.03d4.63±0.04b4.71±0.03a4.1±0.02cd
    丙氨酸Ala4.74±0.03d4.93±0.02b4.76±0.04d4.82±0.04c4.85±0.04c4.92±0.03b5.11±0.03a4.14±0.03e
    半胱氨酸Cys0.53±0.02ab0.52±0.02ab0.44±0.03d0.47±0.02cd0.54±0.02a0.49±0.02bc0.46±0.02cd0.26±0.02e
    缬氨酸Val3.95±0.04a3.92±0.03b3.7933±0.04b4.03±0.02a3.85±0.03c3.71±0.03d3.84±0.03c3.14±0.03e
    甲硫氨酸Met0.73±0.02c0.64±0.02d0.74±0.03bc0.89±0.03a0.78±0.02b0.71±0.04c0.78±0.02b0.49±0.02e
    异亮氨酸Ile3.80±0.03b3.63±0.03d3.61±0.03d3.95±0.04a3.76±0.04b3.55±0.04e3.70±0.02c2.96±0.04f
    亮氨酸Leu6.47±0.04a6.24±0.03bc6.09±0.04d6.50±0.05a6.29±0.04b5.97±0.02e6.18±0.03c4.82±0.04f
    络氨酸Tyr2.19±0.03a2.04±0.03b1.98±0.03c2.16±0.03a2.14±0.03a2.00±0.02bc2.02±0.04bc1.59±0.03d
    苯丙氨酸Phe3.46±0.04ab3.36±0.04cd3.29±0.03e3.49±0.03a3.40±0.04bc3.30±0.04de3.4±0.03bc2.65±0.03f
    赖氨酸Lys7.06±0.04a6.68±0.04c6.50±0.04d7.02±0.04a6.93±0.04b6.64±0.03c6.92±0.04b5.19±0.03e
    组氨酸His2.77±0.04a2.34±0.03d2.44±0.03c2.63±0.03b2.41±0.03c2.22±0.03e2.44±0.03c1.89±0.03f
    精氨酸Arg5.22±0.04c5.09±0.05d5.13±0.02d5.24±0.03c5.31±0.03b5.31±0.05b5.43±0.04a4.21±0.03e
    脯氨酸Pro2.87±0.04d3.1867±0.04c3.13±0.03c2.8±0.04e3.16±0.04c3.37±0.03b3.45±0.04a2.85±0.04de
    总氨基酸TAA73.04±0.57a70.92±0.53c69.65±0.55d72.80±0.59ab72.03±0.58b70.66±0.44c73.66±0.55a55.36±0.49e
    必需氨基酸EAA29.05±0.24a27.85±0.22c27.25±0.03d29.42±0.24a28.42±0.25b27.11±0.04d28.24±0.21b21.81±0.23e
    E/T(%)39.77±0.03b39.27±0.02e39.21±0.05f40.41±0a39.46±0.25c38.37±0.04g38.00±0.03g39.40±0.07d
    注:E/T(%)表示必需氨基酸占总氨基酸的百分数;小写字母代表在P<0.05水平上差异显著,表2同。
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    表  2   冻干加工不同部位梅花鹿肉中氨基酸含量分析

    Table  2   Content analysis of amino acid in different parts of freeze-dried sika deer meat

    氨基酸含量(g/100 g)
    外脊上脑黄瓜条后腿颈肉前腿后腱子鹿腩
    天冬氨酸Asp6.94±0.05a6.40±0.05b6.84±0.06b6.83±0.04b6.64±0.03c6.67±0.03c6.88±0.04bc5.49±0.05e
    苏氨酸Thr3.60±0.03a3.33±0.05d3.5±0.04b3.52±0.05b3.41±0.04c3.4±0.02c3.49±0.03b2.83±0.02e
    丝氨酸Ser2.78±0.04a2.62±0.04a2.78±0.04a2.73±0.04a2.69±0.03a2.7±0.03a2.8±0.04a2.29±0.04a
    谷氨酸Glu13.1±0.03de12.42±0.04f13.04±0.03e13.02±0.05e13.16±0.04c13.38±0.06b13.78±0.03a10.51±0.03g
    甘氨酸Gly3.37±0.03f4.07±0.04b3.85±0.04d3.38±0.04f3.83±0.04d3.97±0.04c4.46±0.04a3.54±0.03e
    丙氨酸Ala4.65±0.03cde4.82±0.04b4.7±0.03c4.6±0.03e4.63±0.02de4.66±0.03cd4.92±0.04a3.98±0.03f
    半胱氨酸Cys0.62±0.03ab0.58±0.03bc0.64±0.02a0.54±0.02c0.63±0.02a0.60±0.02ab0.47±0.04d0.48±0.01d
    缬氨酸Val4.01±0.05a3.93±0.03b3.94±0.04b3.95±0.03ab3.83±0.03c3.81±0.03c3.91±0.04b3.27±0.03d
    甲硫氨酸Met1.07±0.02b0.80±0.03d1.08±0.03b1.30±0.04a1.07±0.04b0.98±0.04c1.11±0.03b0.45±0.02f
    异亮氨酸Ile3.92±0.03a3.61±0.04d3.81±0.03b3.9±0.06a3.76±0.05bc3.73±0.03c3.81±0.04b3.14±0.03e
    亮氨酸Leu6.48±0.04a6.07±0.05e6.32±0.04b6.33±0.02b6.14±0.02d6.13±0.02d6.20±0.04c5.15±0.03f
    络氨酸Tyr2.04±0.05a1.82±0.04c1.92±0.03b1.94±0.03b1.83±0.02c1.80±0.03c1.73±0.05d1.54±0.02e
    苯丙氨酸Phe3.52±0.04a3.34±0.05c3.46±0.03b3.45±0.03b3.37±0.02c3.38±0.03c3.46±0.03a2.81±0.03d
    赖氨酸Lys7.59±0.03a6.86±0.04d7.28±0.04b7.30±0.04b7.12±0.01c7.14±0.05c7.31±0.03b5.94±0.03e
    组氨酸His2.89±0.03a2.37±0.03e2.68±0.04b2.67±0.04b2.46±0.04d2.36±0.04e2.56±0.04c2.11±0.03f
    精氨酸Arg5.26±0.03bc4.99±0.04d5.31±0.03b5.2±0.04c5.21±0.03c5.25±0.04bc5.42±0.04a4.39±0.03e
    脯氨酸Pro2.83±0.05e3.12±0.05b2.98±0.03d2.71±0.03f3.00±0.02cd3.05±0.04c3.28±0.03a2.61±0.04g
    总氨基酸TAA74.67±0.56ab71.15±0.57e74.13±0.59bc73.37±0.63cd72.78±0.50d73.01±0.54d75.59±0.63a60.53±0.49f
    必需氨基酸 EAA30.19±0.23a27.94±0.18e29.39±0.24bc29.75±0.27b28.7±0.21d28.57±0.18d29.29±0.24c23.59±0.19f
    E/T(%)40.43±0.01a39.27±0.06d39.64±0.01b40.55±0.02a39.43±0.02c39.13±0.04e38.75±0.01g38.97±0.02f
    下载: 导出CSV

    表  3   不同加工方式及不同部位梅花鹿肉中呈味氨基酸分析

    Table  3   Flavor amino acid analysis of sika deer meat in different parts with different processing methods

    氨基酸加工
    方式
    含量(g/100 g)
    外脊上脑黄瓜条后腿颈肉前腿后腱子鹿腩
    UAA冻干20.04±0.07b18.82±0.09d19.88±0.09c19.85±0.09c19.80±0.07c20.05±0.09b20.66±0.07a16.00±0.08e
    烘干19.50±0.07d18.29±0.05c17.83±0.07g19.19±0.08b18.60±0.07d18.14±0.07f19.18±0.07b12.63±0.06h
    SAA冻干14.40±0.10de14.84±0.17b14.83±0.15b14.23±0.16e14.56±0.13cd14.73±0.08bc15.67±0.15a12.64±0.12f
    烘干14.49±0.12ef14.98±0.12c14.68±0.12de14.43±0.15f14.86±0.15cd15.25±0.15b15.86±0.14a12.68±0.09g
    BAA冻干29.19±0.29a26.93±0.27e28.74±0.29bc27.67±0.25ab27.44±0.26d28.20±0.31d22.86±0.22c27.44±1.92f
    烘干28.59±0.28a27.26±0.26c27.07±0.26cd28.89±0.26a27.94±0.26b26.77±0.13d27.79±0.24b21.75±0.25e
    OAA
    冻干
    11.04±0.11a10.56±0.12c10.90±0.08ab10.55±0.09c10.75±0.05b10.79±0.11b11.06±0.10a9.03±0.08d
    烘干10.46±0.10bcd10.39±0.10cd10.07±0.10e10.29±0.10e10.63±0.10b10.50±0.09bc10.83±0.10a8.30±0.09f
    注:UAA、SAA、BAA和OAA分别代表鲜味氨基酸、甜味氨基酸、苦味氨基酸和无味氨基酸;表4同。
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    表  4   冻干不同部位梅花鹿肉中必需氨基酸的比例与氨基酸评分

    Table  4   Comparison of the ratio of essential amino acids and amino acid score in the different parts of freeze-dried sika deer meat

    部位项目ThrValMet+CysLeuPhe+TyrLys
    AA模式谱4.005.003.507.006.005.50
    外脊占总氨基酸质量分数(A,%)4.82±0.02a5.37±0.03c2.26±0.42bc8.68±0.15a7.45±0.06a10.17±0.04a
    氨基酸评分(AAS,%)120.50±0.50a107.40±0.60c64.67±1.19bc123.95±0.22a124.11±1.00a184.85±0.64a
    上脑占总氨基酸质量分数(A,%)4.68±0.03bc5.52±0.06a1.94±0.07e8.54±0.14bc7.25±0.07c9.64±0.02d
    氨基酸评分(AAS,%)117.00±0.75bc110.47±0.12a55.43±2.00e121.86±2.00cd120.89±1.10c175.27±0.36d
    黄瓜条占总氨基酸质量分数(A,%)4.72±0.02b5.37±0.02d2.32±0.05b8.53±0.02bc7.26±0.03c9.82±0.03c
    氨基酸评分(AAS,%)118.00±0.50b106.33±0.31d66.29±1.43b121.81±0.22cd120.94±1.01c178.55±0.63c
    后腿占总氨基酸质量分数(A,%)4.79±0.25a5.38±0.06bc2.51±0.06a8.63±0.05ab7.35±0.02b9.95±0.03b
    氨基酸评分(AAS,%)119.92±0.63a107.67±0.12bc71.71±1.720123.24±0.65ab122.50±0.33b180.91±0.55b
    颈肉占总氨基酸质量分数(A,%)4.69±0.25bc5.26±0.06e2.37±0.07b8.44±0.03cd7.14±0.01de9.78±0.06c
    氨基酸评分(AAS,%)117.17±0.63bc105.27±0.12e66.76±1.86b120.57±0.43cd119.06±0.09de177.88±1.00c
    前腿占总氨基酸质量分数(A,%)4.66±0.06cd5.22±0f2.16±0.07cd8.39±0.04d7.09±0.03e9.78±0.00c
    氨基酸评分(AAS,%)116.50±1.50cd104.40±0.00f61.81±1.86cd119.95±0.50d118.17±0.50e177.82±0c
    后腱子占总氨基酸质量分数(A,%)4.62±0d5.17±0.01g2.09±0.08d8.20±0.15e6.87±0.05f9.67±0.04d
    氨基酸评分(AAS,%)115.50±0d103.40±0.20g59.62±2.14a117.19±0.22e114.45±0.75f175.82±0.73d
    鹿腩占总氨基酸质量分数(A,%)4.67±0.06bc5.40±0.02b1.54±0.04f8.51±0.02c7.19±0.03cd9.81±0.03c
    氨基酸评分(AAS,%)116.83±1.14bc108.07±0.31b43.91±1.00f121.57±0.29c119.78±0.42cd178.36±0.55c
    下载: 导出CSV

    表  5   烘干不同部位梅花鹿肉中必需氨基酸的比例与氨基酸评分

    Table  5   Comparison of the ratio of essential amino acids and amino acid scores in different parts of bake-dried sika deer meat

    部位项目ThrValMet+CysLeuPhe+TyrLys
    AA模式谱参考值4.005.003.507.006.005.50
    外脊占总氨基酸质量分数(A,%)4.90±0a5.41±0.01c1.72±0.45b8.86±0.01b7.73±0.04ab9.67±0.02a
    氨基酸评分(AAS,%)122.50±0a108.20±0.20c49.24±1.29b126.57±0.14b128.89±0.59ab175.76±0.38a
    上脑占总氨基酸质量分数(A,%)4.77±0.06c5.53±0b1.64±0.45b8.80±0.02c7.62±0.05de9.42±0.01c
    氨基酸评分(AAS,%)119.17±0.14c110.60±0b46.76±1.29b125.71±0.29c126.95±0.75de171.27±0.18c
    黄瓜条占总氨基酸质量分数(A,%)4.72±0.06d5.45±0.02c1.69±0.08b8.74±0.01d7.57±0.03e9.33±0.02e
    氨基酸评分(AAS,%)118.08±0.14d108.93±0.42c48.38±2.14b124.86±0.15d126.11±0.41e169.69±0.28e
    后腿占总氨基酸质量分数(A,%)4.86±0b5.54±0.02b1.87±0.06a8.93±0.01a7.76±0.02a9.64±0.03ab
    氨基酸评分(AAS,%)121.50±0b110.73±0.31b53.33±1.58c127.52±0.08a129.33±0.34a175.33±0.49ab
    颈肉占总氨基酸质量分数(A,%)4.73±0.16d5.34±0.01d1.83±0.04a8.73±0.02d7.69±0.04bc9.62±0.02b
    氨基酸评分(AAS,%)118.33±0.38d106.87±0.12d52.29±1.14c124.76±0.22d128.22±0.58cd174.91±0.36b
    前腿占总氨基酸质量分数(A,%)4.57±0.03f5.25±0.08e1.70±0.09b8.45±0.08e7.50±0.02f9.39±0.15cd
    氨基酸评分(AAS,%)114.25±0.75f105.07±0.20e48.57±2.57b120.71±0.15e125.00±0.33f170.85±0.27cd
    后腱子占总氨基酸质量分数(A,%)4.64±0.02e5.21±0e1.68±0.04b8.39±0.02f7.36±0.04g9.39±0.15cd
    氨基酸评分(AAS,%)116.00±0.50e104.20±0e48.00±1.14b119.86±0.29f122.67±0.67g170.79±0.27cd
    鹿腩占总氨基酸质量分数(A,%)4.62±0.04e5.67±0.06a1.35±0.06c8.71±0.01d7.66±0.04d9.38±0.25d
    氨基酸评分(AAS,%)115.58±0.88e113.47±0.12a38.57±1.71c124.38±0.08d127.67±0.67cd170.49±0.46d
    下载: 导出CSV
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