克氏原螯虾食用品质表观性状分析与评价  

Analysis and Evaluation of Apparent Traits of Edible Quality of Procambarus clarkii

作　　者：何小燕 罗妍 孔庆铃 钱镇 金诗语 王朝宇 罗思 HE Xiaoyan;LUO Yan;KONG Qinging;QIAN Zhen;JIN Shiyu;WANG Zhaoyu;LUO Si(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Jiangsu Provincial Key Construction Laboratory of Probiotics Preparation,Huai’an Jiangsu 223003,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院/江苏省益生制剂重点建设实验室,江苏淮安223003

出　　处：《淮阴工学院学报》2023年第3期19-28,共10页Journal of Huaiyin Institute of Technology

基　　金：国家自然科学基金青年基金项目(32002408);江苏省高校自然科学基金面上项目(20KJB180015)。

摘　　要：克氏原螯虾是我国养殖面积最大、养殖产量最高的淡水虾类,其食用品质一直备受关注。以淮安地区的克氏原螯虾为研究对象,分析了肥满度、躯体结构比例、含肉率、脏器指数等食用品质表观性状与规格、月份和性别的相关性。研究发现,规格、月份和性别对克氏原螯虾的食用品质表观性状均具有重要影响。克氏原螯虾规格越大,尾部重量占比越小,含肉率越低。5月份克氏原螯虾的含肉率和肝胰腺指数最高;而10月份克氏原螯虾含肉率和肝胰腺指数最低。雄虾螯足重量占比和头胸部重量占比显著性大于雌性(P<0.05),尾部重量占比和含肉率显著性小于雌虾(P<0.05)。研究结果可为克氏原螯虾消费和生产提供双重指导。The edible quality of Procambarus clarkii has gained worldwide attention,and it has be-come the first-produced freshwater shrimp in China.In the present study,the relationship between ap-parent traits of edible quality(condition factor,proportion of body structure,meat yield,and viscera in-dex)and size,month,gender were analyzed for Procambarus clarkii from Huaian.The results showed that all of body size,month and gender had important effects on the edible quality of P.clarkii.The larger body size of P.clarkii,the smaller the proportion of tail weight and the lower the meat yield.The meat yield and hepatopancreas index of P.clarkii were the highest in May,while they were low-est in October.The proportion of claw weight and cephalothorax weight of males were significantly higher than those of females(P<0.05),but the proportion of tail weight and meat yield were signifi-cantly lower than females(P<0.05).These results could provide scientific guidance for the consump-tion and aquaculture of P.clarkii.

关 键 词：克氏原螯虾 食用品质 影响因素 含肉率 躯体结构比例 

分 类 号：S91[农业科学—水产科学]