| Rock scallop(Crassadoma gigantea) has the characteristics of big adductor muscle, unique flavor and fast growth. Sea scallop(Placopecten magellanicus) is large and delicious. To promote the development of scallop aquaculture, both scallops are trying introduced into our country from North America. Biochemical composition, amino acid composition and content,fatty acid composition and content, part of the mineral elements content of rock scallop and sea scallop, and Yesso scallop(Patinopecten yessoensisis), bay scallop(Argopecten irradias) and ZhiKong scallop(Chlamys farreri) of our country were determined by conventional nutritional analysis method. Comparative analysis and evaluation of nutrition composition between adductor muscle and soft part of non-adductor muscle were performed for of five species of scallops. The results were as follows:1. Nutrition analysis and evaluation of rock scallop:(1) for adductor muscle, the contents of moisture, crude protein, crude fat, ash and carbohydrate were 78.68%, 16.13%, 0.92%, 1.77% and 1.92%, respectively; for soft part of non adductor muscle, they 80.25%, 12.21%, 17.81% and 1.93%, respectively. The reason for higher fat of the later was due to the gonads and viscera.(2) Thetotal essential amino acid(EAA) in adductor muscle was 5.17 g / 100 g, which accounted for 37.15% of total amino acid, and the ratio of essential amino acids and non-essential amino acid(E/N) was 59.10%; the EAA in soft part of non- adductor muscle is 3.52 g / 100 g, which accounted for 36.88% of total amino acid, and the E/N was 58.42%. EAA and E/N ? were slightly higher than the other threespecies of scallops, close to the ideal amino acid pattern y provided by FAO/WHO. The total delicious amino acid(DAA) in adductor musclewas 7.25 g / 100 g, which accounted for 52.08% of total amino acid; the total DAA in non-adductor muscle was 5.01 g / 100 g, which accounted for 52.49% of total amino acids.(3) The unsaturated fatty acids(HUFA) content in adductor muscle accounted for 48.56% of total fatty acid. Eicosapentaenoic Acid(EPA) and Docosahexaenoic Acid(DHA), accounted for 41.84% of total fatty acid, slightly higher than the other three species of scallops.The HUFA content in soft part of non- adductor muscle accounted for 35.88% of total fatty acid. EPA and DHA, accounted for 31.76% of total fatty acid, significantly higher than that of the bay scallop.(4) The contents of mineral elements in the adductor muscle were K > Mg > Ca, and Zn is relatively rich in trace elements.2, Nutrition analysis and evaluation of sea scallop:(1) for adductor muscle, the contents of moisture, crude protein, crude fat, ash and carbohydrate were 79.92%, 15.21%, 1.15%, 1.81% and 1.83%, respectively; for soft part of non adductor muscle, they 86.60%, 8.77%, 13.83% and 8.77% respectively. The reason for higher fat of the later was due to the gonads and viscera.(2) Thetotal essential amino acid(EAA) in adductor muscle was 4.71 g / 100 g, which accounted for 35.04% of total amino acid, and the ratio of essential amino acids and non-essential amino acid(E/N) was 53.94%; the EAA in soft part of non- adductor muscle is 3.84 g / 100 g, which accounted for 34.92% of total amino acid, and the E/N was 53.65%. EAA and E/N ? were slightly higher than the other threespecies of scallops, close to the ideal amino acid pattern y provided by FAO/WHO. The total delicious amino acid(DAA) in adductor musclewas 7.00 g / 100 g, which accounted for 52.10% of total amino acid; the total DAA in non-adductor muscle was 5.81 g / 100 g, which accounted for 52.86% of total amino acids.(3) The unsaturated fatty acids(HUFA) content in adductor muscle accounted for 45.22% of total fatty acid. EPA and DHA, accounted for 41.85% of total fatty acid, slightly higher than the other three species of scallops.The HUFA content in soft part of non- adductor muscle accounted for 31.67% of total fatty acid. Eicosapentaenoic Acid(EPA) and Docosahexaenoic Acid(DHA), accounted for 28.41% of total fatty acid, significantly higher than that of the bay scallop.The findings show that rock scallop and sea scallop have the characteristics of high proteinand low fat, and their nutrition value is high. Two species of scallops worth introduction. |
