Zhu Yanli, Bao Min, Chen Chong, Yang Xiaoli, Yan Wenliang, Ren Fazheng, Wang Pengjie, Wen Pengcheng
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Sci Anim Resour. 2021 Nov;41(6):1049-1059. doi: 10.5851/kosfa.2021.e56. Epub 2021 Nov 1.
The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.
本研究的目的是评估牛蛙不同部位肉的营养成分，包括前胸、大腿和小腿。与其他水产肉类产品相比，牛蛙肉被发现是蛋白质、必需氨基酸和矿物质的丰富来源，但脂肪含量较低。大腿和小腿的矿物质含量（钾、磷、钠、镁、钙、锌、铁、铜和锰）之间没有显著差异（p>0.05），但大腿和小腿中钾、磷和镁的含量高于前胸（p<0.05）。在前胸、大腿和小腿的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）中，盐溶性、水溶性和不溶性蛋白质条带相似，最丰富的条带为35 kDa（盐溶性蛋白质）、35 - 48 kDa（水溶性蛋白质）和48 kDa（不溶性蛋白质）。结果表明，前胸肉中的不溶性蛋白质含量高于大腿肉和小腿肉，但大腿肉中盐溶性蛋白质部分最为丰富。这些结果表明，牛蛙肉不同部位的营养成分有所不同。
