Analysis and Evaluation of Nutritive Composition in Muscle of Snail Umbonium thomasi
HU Qingbiao1, LI Xiaodong1,2, LI Yingdong1, LIU Xu2, SUN Na2
1. College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China; 2. Panjin Guanghe Crab Industry Co., Ltd., Panjin 124200, China
Abstract：Snail Umbonium thomasi, a common small snail in northern China, has high economic value. However, its nutritional composition is unclear currently. The nutrients, amino acids and fatty acids of the snail with body weight of 1.3—1.6 g were investigated and analyzed in order to evaluate and analyze its nutritional components. The results showed that there were the moisture of 79.48%, crude protein of 15.53%, crude fat of 1.39% and crude ash of 3.18% in fresh muscle of U. thomasi. A total of 17 kinds of amino acids were found in this experiment. Among 17 kinds of amino acids, glutamic acid content was the highest, accounting for 20.43 mg/g, followed by aspartate, arginine and leucine, accounting for 12.56 mg/g, 11.39 mg/g and 8.98 mg/g, respectively. The content of histidine was the lowest among the detected 17 kinds of amino acid. The essential amino acids and the flavor amino acids accounted for 40.80% and 34.29% of total amino acids respectively, the essential amino acids index (EAAI) was 46.80. As for fatty acids, 18 kinds of fatty acids were detected, 8 kinds of saturated fatty acids (SFA), 3 kinds of monounsaturated fatty acid (MUFA) and 7 kinds of polyunsaturated fatty acids (PUFA), accounting for 35.91%, 20.64% and 22.88%, respectively. The total content of DHA and EPA was 16.13%. Therefore, the snail was a kind of delicious food source with abundant nutrition and high value.
胡清彪, 李晓东, 李应东, 刘胥, 孙娜. 托氏?螺营养成分分析及评价研究[J]. 水产科学, 2022, 41(6): 1057-1063.
HU Qingbiao, LI Xiaodong, LI Yingdong, LIU Xu, SUN Na. Analysis and Evaluation of Nutritive Composition in Muscle of Snail Umbonium thomasi. 水产科学, 2022, 41(6): 1057-1063.
[1]王金叶,张安国,李晓东,等.蛤蜊岗滩涂贝类分布及其与环境因子的关系[J].海洋科学,2016,40(4):32-39. [2]高磊,鲍相渤,于思梦,等.基于GBS技术的黄渤海沿岸托氏?螺遗传特征分析[J].中国水产科学,2020,27(2):204-212. [3]LEE J H. Gonadal development and reproductive cycle of the sand snail, Umbonium thomasi[J].Korean Journal of Fisheries and Aquatic Sciences,2002,35(6):702-708. [4]KIM H, YU C, KIM H J, et al. The complete mitochondrial genome of a marine gastropod:Umbonium thomasi (Trochida, Trochidae)[J].Mitochondrial DNA Part B,2019,4(1):37-38. [5]World Health Organization. Energy and protein requirements, report of a joint FAO/WHO ad hoc expert committee[R].Rome: WHO, 1971. [6]SCHAAFSMA G. Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets[J].The British Journal of Nutrition,2012,108(Suppl. 2):S333-S336. [7]强俊,杨弘,徐跑,等.吉富罗非鱼与奥利亚罗非鱼完全双列杂交后代生长性能与肌肉营养成分的比较[J].中国水产科学,2015,22(4):654-665. [8]PASSMORE R. Nutritional evaluation of protein foods[J].Experimental Agriculture,1982,18(1):104. [9]朱爱意,谢佳彦,吴常文.锈凹螺营养成分分析与评价[J].中国食品学报,2008,8(6):165-170. [10]许贻斌,沈铭辉,魏永杰,等.两种东风螺的营养成分分析与评估[J].台湾海峡,2008,27(1):26-32. [11]郝振林,王煜,于洋洋,等.香螺肌肉营养成分分析及评价[J].大连大学学报,2016,37(6):66-70. [12]陶平,许庆陵,谭淑荣.大连沿海几种腹足类和双壳类的营养成分分析[J].辽宁师范大学学报(自然科学版),2000,23(2):182-186. [13]孙远明.食品营养学[M].北京:科学出版社,2006. [14]张永普,贾守菊,应雪萍.不同种群泥蚶肉营养成分的比较研究[J].海洋湖沼通报,2002(2):33-38. [15]张伟伟,雷晓凌.短蛸不同组织的营养成分分析与评价[J].湛江海洋大学学报,2006,26(4):91-93. [16]戴聪杰.大竹蛏软体部分营养成分分析及其评价[J].集美大学学报(自然科学版),2002,7(4):304-308. [17]OSER B L. Method for integrating essential amino acid content in the nutritional evaluation of protein[J].Journal of the American Dietetic Association,1951,27(5):396-402. [18]李涛,马甡,徐涛.拟沼螺(Assiminea sp.)营养成分分析与评价[J].渔业科学进展,2014,35(6):90-96. [19]蒲德成,苏胜齐,姚维志,等.云南盘肌肉营养成分分析与营养评价[J].食品科学,2015,36(10):129-133. [20]庄平,宋超,章龙珍,等.黄斑篮子鱼肌肉营养成分与品质的评价[J].水产学报,2008,32(1):77-83. [21]马爱军,陈四清,雷霁霖,等.大菱鲆鱼体生化组成及营养价值的初步探讨[J].海洋水产研究,2003,24(1):11-14. [22]王炜,张伟敏.单不饱和脂肪酸的功能特性[J].中国食物与营养,2005,11(4):44-46. [23]黄凤洪,黄庆德,刘昌盛.脂肪酸的营养与平衡[J].食品科学,2004,25(增刊):262-265. [24]吴海歌,刘发义,李光友.兰蛤营养成分的研究[J].黄渤海海洋,2001,19(3):82-86. [25]薛飞,黄凯,宿志健,等.中华圆田螺氨基酸、脂肪酸营养价值与重金属安全性评价[J].渔业科学进展,2022,43(1):180-187. [26]蒋霞敏,彭瑞冰,罗江,等.野生拟目乌贼不同组织营养成分分析及评价[J].动物营养学报,2012,24(12):2393-2401. [27]李晓,王颖,李红艳,等.凡纳滨对虾虾头与肌肉营养成分分析与评价[J].水产科学,2018,37(1):66-72. [28]ROBINSON D R, PRICKETT J D, MAKOUL G T, et al. Dietary fish oil reduces progression of established renal disease in (NZB×NZW)F1 mice and delays renal disease in BXSB and MRL/1 strains[J].Arthritis & Rheumatism,1986,29(4):539-546. [29]BAGGA D, CAPONE S, WANG H J, et al. Dietary modulation of Omega-3/Omega-6 polyunsaturated fatty acid ratios in patients with breast cancer[J].Journal of the National Cancer Institute,1997,89(15):1123-1131.
2022, Vol. 41 
