冀东稻区克氏原螯虾肌肉营养成分分析及评价  

Analysis and Evaluation on Nutritional Components in Muscle of Procambarus clarkii in Rice Area of Eastern Hebei

作　　者：李赵嘉 郑振宇 左永梅[1,2] 孙宇 王文成[1,2] 肖丹丹 胡爱双[1,2] 邹拓 LI Zhao-jia;ZHENG Zhen-yu;ZUO Yong-mei(Institute of Coastal Agriculture, Hebei Academy of Agriculture and Forestry Sciences,Tangshan,Hebei 063299;Tangshan Rice Engineering Technology Research Center,Tangshan,Hebei 063299)

机构地区：[1]河北省农林科学院滨海农业研究所,河北唐山063299 [2]唐山市水稻工程技术研究中心,河北唐山063299

出　　处：《安徽农业科学》2019年第20期206-209,共4页Journal of Anhui Agricultural Sciences

基　　金：河北省科技创新工程专项项目(F17R17004);唐山市曹妃甸区科技计划项目(201715)

摘　　要：[目的]科学评价克氏原螯虾( Procambarus clarkii )品质特性。[方法]通过对冀东稻区养殖的克氏原螯虾腹部肌肉含肉率、常规成分、氨基酸和脂肪酸组成成分进行分析评价。[结果]不同阶段克氏原螯虾腹肌中水分和肝体比无显著性差异( P >0.05),虾苗的含肉率、粗蛋白、粗灰分含量均为最高,分别为25.16%、17.23%、1.13%,红壳中虾粗脂肪含量最高(1.98%);红壳成虾腹肌中含有17种氨基酸(14.06%),包含7种必需氨基酸(EAA)(5.95%),其中第一限制氨基酸为蛋氨酸+胱氨酸,第二限制氨基酸为异亮氨酸,必需氨基酸指数(EAAI)为77.84%;含有20种脂肪酸,其中饱和脂肪酸(SFA)6种,单不饱和脂肪酸(MUFA)6种,多不饱和脂肪酸(PUFA)8种,分别占脂肪酸总量的比例为35.61%、26.35%、35.32%,EPA+DHA含量为12.74%。[结论]克氏原螯虾具有较高的营养价值和食用价值。[Objective] The research aimed to scientifically evaluate the quality characteristics of Procambarus clarkii .[Method] The meat content, conventional components, amino acids and fatty acid composition of the abdominal muscles of Procambarus clarkii cultured in rice area of Eastern Hebei were analyzed and evaluated.[Result]The moisture, ratio of liver weight and body weight had no significant difference( P > 0.05) at different stage. The contents of flesh content, crude protein, crude ash of shrimp larvae were the highest, which were 25.16%, 17.23% and 1.13%, respectively. The contents of crude fat in red shell is the highest (1.98%). Seventeen amino acids including 7 EAA were detected in muscle, and its EAAI was 5.95%, the first limiting amino acid was methionine and cysteine, and the second limiting amino acid was isoleucine. There were 20 fatty acids in muscle, including 6 SFA (35.61%), 6 MUFA (26.35%), 8 PUFA (35.32%), and the contents of EPA and DHA were 12.74%.[Conclusion] Procambarus clarkii has high nutritional value and food value.

关 键 词：冀东稻区 克氏原螯虾 营养评价 常规成分 氨基酸 脂肪酸 

分 类 号：S966.12[农业科学—水产养殖]