洞庭湖克氏原螯虾肌肉成分分析及品质特性分析  

THE MUSCLE COMPOSITION ANALYSIS AND FLESH QUALITY OF PROCAMBARUS CLARKIA IN THE DONGTING LAKE

作　　者：田娟[1,2,3] 许巧情[2] 田罗 胡伟[2] 杨长庚[1] 郜卫华[2] TIAN Juan XU Qiao-Qing TIAN Luo HU Wei YANG Chang-Geng GAO Wei-Hua(Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China Yangtze University,College of Animal Science, Department of Aquaculture, Jingzhou 434024, China Freshwater Aquaculture CollaborativeInnovative Centre of Hubei Province, Wuhan 430070, China Jingzhou Institute of Technology, Jingzhou 434023, China)

机构地区：[1]中国水产科学研究院长江水产研究所,武汉430223 [2]长江大学动物科学学院水产系,荆州434024 [3]淡水水产健康养殖湖北省协同创新中心,武汉430070 [4]荆州职业技术学院,荆州434023

出　　处：《水生生物学报》2017年第4期870-877,共8页Acta Hydrobiologica Sinica

基　　金：湖北省教育厅项目(B2016035);中国水产科学研究院基本科研业务费(2016JBF0202)资助~~

摘　　要：通过对洞庭湖克氏原螯虾肌肉成分进行分析,并与其他产地克氏原螯虾进行比较,进而较为科学的评定其品质特性。结果表明:克氏原螯虾含肉率为20.21%,水分和灰分含量分别为79.46%和1.17%,粗蛋白和粗脂肪含量分别16.67%和0.77%;对肌肉的质构特性分析表明克氏原螯虾肌肉硬度小,易咀嚼;肌肉中含18种氨基酸,其中包括8种必需氨基酸,必需氨基酸指数为80.02%,氨基酸总含量为16.06%,鲜味氨基酸含量为5.98%;依据氨基酸化学评分,克氏原螯虾的第一限制性氨基酸是含硫氨基酸(甲硫氨基酸和胱氨酸),第二限制性氨基酸是缬氨酸。测定了克氏原螯虾肌肉中15种脂肪酸占肌肉鲜质量的含量,其总脂肪酸含量为6.66‰,其中不饱和脂肪酸含量为4.94‰,n-3与n-6多不饱和脂肪酸比值为1.73。综上所述,洞庭湖克氏原螯虾具有较高的食用价值和养殖价值。To evaluate the quality characteristics of red swamp crayfish, Procambarus clarkia, fifty crayfish from theDongting Lake were used to analyze muscle composition and flesh quality that were compared with those from otherorigins. The results showed that the meat rate was 20.21%, and that the contents of moisture, ash, crude protein and li-pid were 79.46%, 1.17%, 16.67% and 0.77%, respectively. According to texture properties, the muscle of crayfish waslower hardness and easily chewed. Eighteen amino acids including 8 essential amino acids were detected in muscle, andits essential amino acid index （EAAI） was 80.02%, and total amino acid was 16.06%, and flavor amino acid contentwas 5.98%. According to chemistry score, the first limiting amino acid was sulfur containing amino acid （methionineand cysteine amino acid）, and the second limiting amino acid was valine. There were 15 fatty acids in muscle, and thecontent of unsaturated fatty acid content was 4.94‰ by weight of total wet muscle, and the ratio of n-3 and n-6 polyun-saturated fatty acid was 1.73. These results suggest that crayfish has high edible and economic value.

关 键 词：克氏原螯虾 肌肉成分 质构特性 氨基酸 营养价值 

分 类 号：S965[农业科学—水产养殖]