关键词: 营养成分, 鹌鹑, 食品加工

Abstract: 36 two-monty-old quails were randomly divided into 3 groups of 12 birds each:the first group remained uncooked as conrtol;the second was processed by conventional procedues;and the third was done by newly-developed procedues.The conventional procedues consisted of stewing quail carcasses for 40 minutes and frying;and the newly-developed consisted of curing, boiling for 10 minutes and frying.The effects of the two methods on the proximate components and the contents of amino acids, VB₁, VB₂, VB₆, Fe, Ca, Cu, and Zn of quail meat were comparatively determined.In addition, the protein nutrient values were assessed by the chemical methods on amion acid scores and scores of ratio coefficient of amino acids.Results of this study showed that less of ash, minerals and vitamins occured during the new processing than during the conventional, and after the new processing, the protein nutrient value of meat was a little better than that before processing and also than that after the conventional.

Key words: NUTRITION CONSTITUENTS, QUAILS, FOOD PROCESSING