稻田与清水养殖模式下小龙虾肉的理化特性比较  

Comparison of Physicochemical Properties of Procambarus clarkii Breeded in Paddy Field and Clean Water Aquaculture Model

作　　者：梁洁 庞敏[2] 李林静[1] 高晓路 魏颖娟 陈芳武 袁泽春 唐汉军 LIANG Jie;PANG Min;LI Lin-jing;GAO Xiao-lu;WEI Ying-juan;CHEN Fang-wu;YUAN Ze-chun;TANG Han-jun(Keming Food Group Co.,Ltd.,Yiyang 413200,PRC;Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,PRC;Hunan Zeshuiju Agricultural Industry Co.,Ltd.,Yiyang 413200,PRC)

机构地区：[1]克明食品集团有限公司,湖南益阳410114 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125 [3]湖南泽水居农业有限公司,湖南益阳413200

出　　处：《湖南农业科学》2018年第5期79-81,共3页Hunan Agricultural Sciences

基　　金：湖南省农业科学院科研平台建设项目(2014TD06)

摘　　要：通过客观品质评价及营养成分分析等对稻田与清水养殖模式下小龙虾肉质特进行了比较。结果显示:稻虾鲜肉的硬度、粘力、弹性和胶着性均小于清水虾,而经过蒸煮处理后其硬度、粘力、内聚力和胶着性均显著增加;稻虾蛋白质含量高于清水虾,水分含量低于清水虾;稻虾肉可溶物的电导率和总固形物含量均高于清水虾,它们的指纹图谱差异明显。这些结果表明稻虾肉比清水虾肉具有更高的营养价值和更好的食用品质。The objectives of this study were to evaluate the meat quality of Procambarus clarkii that were breeding in freshwater（PRF） and paddy field（PRP） respectively through the objective evaluation and analysis of the nutritional components. The results showed that the hardness, viscosity, elasticity and adhesiveness of fresh meat of the PRP were less than that of the PRF. After cooking, the hardness, viscosity, cohesion and adhesiveness increased significantly. The conductivity and total solids content of the PRP were higher than that of the PRF and their fingerprints were significantly different. These results indicated that the PRP has a higher nutritional value and better edible quality than the PRF.

关 键 词：小龙虾 稻虾 清水虾 肌肉 营养成分 指纹图谱 

分 类 号：S966.12[农业科学—水产养殖]