规格与盐度对凡纳滨对虾肌肉营养成分的影响  

Effect of salinity and scale on nutrient contents of muscle of Litopenaeus vannamei

作　　者：文国樑[1] 李卓佳[1] 林黑着[1] 杨铿[1] 曹煜成[1] 陈永青[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《南方水产》2007年第3期31-34,共4页South China Fisheries Science

基　　金：国家十五攻关项目(2004BA526B0202);广东省重大科技兴渔项目(B200201A01)

摘　　要：分析测定了海水池塘养殖不同规格(8.3、12.5、16.7g.尾-1)凡纳滨对虾(Litopenaeus vannamei)及土池淡水养殖规格12.5g.尾-1凡纳滨对虾肌肉中水分、蛋白质、脂肪、灰分、脂肪酸和氨基酸组成,并进行品质评价。结果显示,海水养殖对虾肌肉的水分、脂肪和虾味氨基酸含量随着对虾规格的增大而减少,蛋白质、灰分、氨基酸、必需氨基酸、半必需氨基酸和鲜味氨基酸总量随着对虾规格的增大而增加;相同规格的凡纳滨对虾中,淡水养殖对虾的含水量、脂肪含量和不饱和脂肪酸含量较高,蛋白质、灰分、鲜味氨基酸总量和虾味氨基酸偏低。综合指标表明,海水养殖凡纳滨对虾的营养价值随着规格的增大而提高;在蛋白质、灰分、鲜味氨基酸和虾味氨基酸含量上,海水养殖对虾高于同一规格的淡水养殖对虾。The muscle composition of Litopenaeus vannamei cultured at salinity 32 （8.3, 12. 5, 16. 7 g ·prawn^-1 ） and cultured in freshwater （ 12. 5g·prawn^-1 ） were analyzed. The result showed that the contents of moisture, lipid, prawn flavor amino acid of the big was lower than that of the small, and the contents of protein, ash, total amino acid, total essential amino acid （EAA）, half EAA, delicious amino acid of the big was higher than that of the small prawns cultured in seawater. The contents of moisture, lipid and unsaturated fatty acid of prawns cultured in freshwater was higher, but the contents of protein, ash, prawn flavor amino acid and delicious amino acid were lower than that of those same scale prawns cultured in seawater. Considering above parameters, nutritional values of the big prawns were higher than the small ones cultured in seawater. The contents of protein, ash, prawn flavor amino acid and delicious amino acid of prawns cultured in seawater were higher than that of those same scale prawns cultured in freshwater.

关 键 词：凡纳滨对虾 营养成分 规格 海水养殖 淡水养殖 

分 类 号：S917[农业科学—水产科学]