不同体色和规格克氏原螯虾营养品质差异的研究  

The nutritional quality discrepany of different sizes and colour of Procambarus clarkii

作　　者：毛涛[1] 喻亚丽[1] 何力[1] 张涛[1] 张浪 邓薇[1] 张潇峮[1] 张红林[1] 董立学 MAO Tao;YU Ya-li;HE Li;ZHANG Tao;ZHANG Lang;DENG Wei;ZHANG Xiao-jun;ZHANG Hong-lin;DONG Li-xue(Yangtze River Fisheries Research Institute,Chinese Academy of Fishery Sciences,The Laboratory of Aquatic Product Safety Risk Assessment(Wuhan),Ministry of Agriculture and Rural Affairs,Wuhan 430223,Hubei,China)

机构地区：[1]中国水产科学研究院长江水产研究所,农业农村部水产品质量安全风险评估实验室,武汉430223

出　　处：《淡水渔业》2020年第6期77-82,共6页Freshwater Fisheries

基　　金：现代农业产业技术体系(CARS-48);中国水产科学院基本科研业务费(淡水水产品营养品质评价与质量控制创新团队)。

摘　　要：为探讨不同体色及规格克氏原螯虾(Procambraus clarkii)的营养品质差异,选择不同规格红壳虾、青壳虾,并测定其肌肉中基本营养成分、氨基酸组成、脂肪酸含量、肌肉质构等。结果显示:不同规格的克氏原螯虾肌肉水分存在显著性差异,肌肉水分随着规格的增大而降低,粗蛋白、粗脂肪含量随着规格增大均呈现先增大后减小的趋势。肌肉脂肪酸中含量最高的为油酸(C18∶1n9c)。红壳虾肌肉中单不饱和脂肪酸随着规格的减小而降低,多不饱和脂肪酸随着规格的减小呈现先增加后减小的趋势。而青壳虾的多不饱和脂肪酸总量随着规格的减小而增大。不同规格的红壳虾中,必需氨基酸除苯丙氨酸外,各氨基酸之间呈现显著性差异,青壳虾的呈味氨基酸随着规格的变小呈现先减小后增大的趋势。小规格的青壳虾、红壳虾肉质较嫩,硬度小。随着虾规格的增大,虾肉的硬度和黏性呈现显著性增大。结果表明:不同体色规格克氏原螯虾营养品质有显著区别。Red shrimp and green shrimp were selected to determine the basic nutritional components,amino acid composition,fatty acid content and muscle texture in muscle to explore the difference of nutritional quality of Procambarus clarkii with different body colours and specifications.The results showed that significant differences appeared in muscle moisture among different specifications of P.clarkii.The muscle moisture decreased with the increase of the size,and the contents of crude protein and crude fat increased first and then decreased with the change of specifications.The highest content of muscle fatty acids was octadecadienoic acid(C18∶1n9c).The monounsaturated fatty acids of red shell shrimp decreased with the decrease of shrimp size,and the polyunsaturated fatty acids increased first and then decreased with the decrease of shrimp size.The total amount of polyunsaturated fatty acids increased with the decrease of shrimp size.Except for phenylalanine,the essential amino acids in different sizes of red shell shrimp showed significant differences.The flavour amino acids of green shell shrimp decreased first and then increased with the increase of size.The meat quality of small-sized P.clarkii with the green shell and the red shell was tender,and the hardness was small.With the increase of shrimp size,the hardness and viscosity of shrimp meat showed significant differences.The results showed that there was no significant difference in nutritional quality among different body colours of P.clarkii.

关 键 词：克氏原螯虾(Procambraus clarkii) 规格 体色 品质 

分 类 号：S963.7[农业科学—水产养殖]