养殖中华绒鳌蟹风味品质比较研究  

Intrinsic quality comparison of cultured crab(Eriocheir sinensis)

作　　者：朱清顺[1] 柏如发[1] 

机构地区：[1]江苏省淡水水产研究所,南京210017

出　　处：《中国农学通报》2008年第3期463-468,共6页Chinese Agricultural Science Bulletin

基　　金：国家"十一五"科技支撑项目"长江水系河蟹良种选育与育种"(2006BAD01A1305);江苏省高技术研究项目"中华绒螯蟹种质鉴定与遗传育种技术研究"(BG2004319)

摘　　要：通过对江苏太湖、阳澄湖、滆湖、长荡湖、固城湖、洪泽湖、高宝湖、大纵湖八大养殖品牌河蟹测试分析,结果表明:平均体重120-200g的商品蟹,可食部分总指数>30%,最高的太湖蟹达35.71%,最低的滆湖蟹为30.01%,各品牌河蟹之间差异不显著(p>0.05)。肥满度以滆湖蟹最高,阳澄湖蟹最低,各品牌河蟹之间差异不显著(p>0.05)。固城湖蟹的粗蛋白含量显著高于阳澄湖蟹(p<0.05),虽高于其它品牌河蟹,但差异不显著(p>0.05)。可食部分17种氨基酸总量依次为:17.48、15.90、17.31、18.21、19.42、16.62、17.85、17.25;固城湖蟹与阳澄湖蟹的差异达极显著水平(p<0.01),与洪泽湖蟹的差异达显著水平(p<0.05),长荡湖蟹与阳澄湖蟹的差异达显著水平(p<0.05),其它品牌河蟹之间的差异不显著(p>0.05)。固城湖蟹鲜味氨基酸含量显著高于阳澄湖蟹(p<0.05),其它品牌河蟹差异不显著(p>0.05)。必需氨基酸指数依次为:77.29,75.80,83.12,78.73,77.33,70.55,75.91,73.93。必需氨基酸含量分别占总氨基酸的47.99%、47.80%、48.01%、43.95%、47.35%、48.23%、47.81%、49.47%,低于全鸡蛋白质模式,但均明显高于FAO/WHO模式。The eight brand crabs produced in Taihu lake, Yangchenghu lake, Gehu lake, Changdonghu lake, Guehenghu lake, Hongzhehu lake, Gaobaohu lake, Dazhonghu lake of Jiangsu Province , were analysed. The results showed that the average weight： 120-200 g crab products ,the edible part of the overall average, made up 30% of body weight, the highest in Taihu crabs reached 35.71%, the lowest Gehu crabs 30.01%. no significant difference between various brands of crabs （p〉0.05）. Fatness high in Gehu crabs highest minimum Yangeheng lake crabs, crab brand difference between not significant （p〉0.05）. the crude protein content of Guehenghu crabs , was significantly （p〈0.05） greater than that of Yangeheng,erabs, though higher than other brands crab, but the difference was not significant （p〉0.05）.Total quality of 17 kinds of amino acids and essential amino acids indices （EAAI） were in turn 17.48, 15.90, 17.31, 18.21, 19.42, 16.62, 17.85, 17.25 and 77.29, 75.80, 83.12, 78.73, 77.33, 70.55, 75.91, 73.93, respectively, Guehenghu crab was significantly （p 〈0.01） greater than that of Yangchenghu crabs,significant difference with the level of Hongzhehu crab（p〈0.05）, Changdanghu crab was significantly （p〈0.05） greater than that of Yangeheng crabs, no significant difference with other brands （p〉0.05）. Flavor amino acids of Guehenghu crab was significantly （p〈0.05） greater than that of Yangeheng crabs, no significant difference with other brands（p〉0.05）. The qual- ity of essential amino acids were 47.99% , 47.80%, 48.01%, 43.95%, 47.35%, 48.23%, 47.81%, 49.47%, lower than chicken or protein patterns, but were significantly higher than international model.

关 键 词：养殖品牌 中华绒鳌蟹 可食部分 氨基酸组成 

分 类 号：S968.25[农业科学—水产养殖] S642.2[农业科学—水产科学]