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Outline
To establish a detection and evaluation system for nutritional components of representative Chongqing Jianghu cuisine.
Using freshly prepared stir-fried pork kidney and twice-cooked preserved pig snout as the research subjects, the edible portions were sampled, the content of 26 kinds of nutritional components and 37 kinds of fatty acids was determined according to the GB 5009—2016 series of testing methods.The dishes nutrient index (DNI) model was used to evaluate their nutritional value.
The 2 kinds of dishes of the stir-fried pork kidney and twice-cooked preserved pig snout detected 22 and 24 kinds of nutritional elements,respectively, the moisture content in both exceeded 50 g/100 g, the protein content was 13.8 g/100 g and 23.9 g/100 g,respectively, while the fat content was 10.8 g/100 g and 19.2 g/100 g, respectively. The vitamin A content was 0.0806 mg/100 g and 0.0255 mg/100 g, respectively, and the vitamin C content was 5.64 mg/100 g and 1.68 mg/100 g, respectively.The detection rates of the 2 dishes among 37 kinds of fatty acids were 64.8% and 62.2%, with total fatty acid content of 9.69 g/100 g and 14.80 g/100 g, respectively, predominantly unsaturated fatty acids, accounting for 67.9% and 73.4%, respectively. Among the 10 kinds of mineral elements, sodium content was the highest in both dishes, at 817 mg/100 g,1480 mg/100 g, respectively. The iron and selenium content of stir-fried pork kidney cuisine were high with 3.920 mg/100 g and 0.2120 mg/100 g, and 7 kinds of mineral content such as calcium, copper, magnesium, zinc, potassium,phosphorus and manganese were higher than twice-cooked preserved pig snout dishes. The DNI model comprehensive evaluation results indicated that the nutritional index of stir-fried pork kidney was 6.485, suggesting it could be consumed in moderation, while twice-cooked preserved pig snout had a nutritional index of –1.402, indicating that its intake should be limited.
Clarify the nutritional characteristics of stir-fried pork kidney and twice-cooked preserved pig snout, both dishes contain rich nutritional components, but their sodium content is high, with a notable high-sodium and low-potassium profile. This study establish a quantitative nutrition detection and evaluation system, providing empirical data for the construction of a nutritional assessment system for Chongqing Jianghu cuisine,as well as data support for the healthy reform of dishes and rational consumption by consumers.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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