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《Food Science》 2010-13
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Analysis and Evaluation of Nutritional Composition in Two Freshwater Fingersnails

LI Xiao-ying1,LI Yong2,ZHOU Shu-qing2,YAN Bin-lun1 (1. Key Laboratory of Marine Biotechnology of Jiangsu Province, Huaihai Institute of Technology, Lianyungang 222005, China ; 2. College of Light Industry, Hebei Polytechnic University, Tangshan 063000,China)  
In this study, the nutrition composition in the muscles of two freshwater fingersnails, Bellamya aeruginosa and Cipangopaludina cathayensis was analyzed and evaluated. The results showed that water content and crude protein in both fingersnails were similar, which were 76.43%-78.3% and 13.89-14.46%, respectively. However, obvious differences in ash, crude fat and carbohydrates between both fingersnails were observed. The content of crude fat was 0.57% in C. cathayensis and 0.75% in B. aeruginosa; however, the content of carbohydrates in C. cathayensis was significantly higher than that in B. aeruginosa (2.08%). There were 18 common amino acids in Bellamya aeruginosa and Cipangopaludina cathayensis, of which 10 were essential amino acids, and the first limiting amino acid was Val and the second limiting amino acid Ile. The content of Glu was the highest among 18 amino acids, which was up to 113.78 mg/g (on the basis of dry muscle weight) in B. aeruginosa and 99.22 mg/g (on the basis of dry muscle weight) in C. cathayensis. The contents of delicious amino acids were very close in both fingersnails, which was up to 40%. The ratio of essential amino acids to total amino acids was approximately 35% and close to the value recommended by WHO/FAO (35.38%). The essential amino acid index IEAA was low in B. aeruginosa (52.09) and C. cathayensis (44.48). Hence both freshwater fingersnails cannot be used as daily main foods.
【Fund】: 江苏省海洋生物技术重点实验室项目(HS07004)
【CateGory Index】: TS254.1
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