湖北省不同养殖模式下克氏原螯虾肌肉品质评价

郑丹; 彭西甜; 张仙; 张隽娴; 周有祥; 彭立军; 夏珍珍

doi:10.13386/j.issn1002-0306.2022070202

湖北省不同养殖模式下克氏原螯虾肌肉品质评价

doi: 10.13386/j.issn1002-0306.2022070202

郑丹^{1, 2,},
彭西甜^{1, 2},
张仙^{1, 2},
张隽娴^{1, 2},
周有祥^{1, 2},
彭立军^{1, 2},
夏珍珍^{1, 2,*, ,}

1.
湖北省农业科学院农业质量标准与检测技术研究所，湖北武汉 430064
2.
农产品营养品质与安全湖北省重点实验室，湖北武汉 430064

基金项目: 国家自然科学基金资助项目（22004030）; 湖北省自然科学基金资助项目（2020CFB461）；湖北省农业科学院青年基金（2019NKYJJ11）。

详细信息

作者简介:
郑丹（1981−），女，硕士，助理研究员，研究方向：农产品质量与安全，E-mail：zhengdan_2004@163.com

通讯作者:
夏珍珍（1987−），女，博士，副研究员，研究方向：农产品质量与安全，E-mail：xzz20051313@126.com

中图分类号: S968.2
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- 文章访问数: 16
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出版历程
- 收稿日期: 2022-07-19
- 刊出日期: 2023-05-15

Comparative Analysis on Muscle Quality of Procambarus clarkii Under Different Aquaculture Models in Hubei Province

ZHENG Dan^{1, 2
,},
PENG Xitian^{1, 2},
ZHANG Xian^{1, 2},
ZHANG Juanxian^{1, 2},
ZHOU Youxiang^{1, 2},
PENG Lijun^{1, 2},
XIA Zhenzhen^{1, 2,*
, ,}

1.
Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
2.
Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan 430064, China

摘要

摘要: 本研究选取稻虾共作、池塘养殖、莲虾共作和河流野捕四种模式的克氏原螯虾（Procambarus clarkii）为研究对象，探究不同养殖模式下鲜虾色度、虾肉质构特性、常规营养成分、氨基酸组成与含量的差异。结果表明：湖北地区四种模式出产的克氏原螯虾肌肉均为优质蛋白质，其中，稻虾共作模式生产的鲜虾表面亮度、虾肉硬度、弹性、回复性和虾肉剪切力均显著高于其他模式（P<0.05），虾肉中组氨酸、总氨基酸和总鲜味氨基酸含量均显著高于其他模式（P<0.05），虾肉蒸煮损失率显著低于池塘养殖和莲虾共作（P<0.05）。因此，稻虾共作模式出产的克氏原鳌虾具有较高的亮度、虾肉的咀嚼性较好、蒸煮损失率较小、总氨基酸和鲜味氨基酸含量较高，具有较高的食用价值。
- 克氏原鳌虾 /
- 养殖模式 /
- 氨基酸 /
- 营养评价
Abstract: In order to evaluate the quality characteristics of red swamp crayfish (Procambarus clarkii) cultured under different aquaculture modes, the crayfish selected under integrated rice-crayfish culture, pond culture, lotus-crayfish culture and wild mode in Hubei province were analysised. The color, muscle texture properties, general nutritional composition, amino acid composition and content were compared. The results showed that the muscle of crayfish produced under four aquaculture modes in Hubei province was high quality protein. Brightness of shrimps, hardness, springiness, resilience and tenderness of the muscle under integrated rice-crayfish culture mode were significantly higher than those cultured under other three modes (P<0.05). The content of Histidine (His), total amino acid and total flavor amino acid of muscle under integrated rice-crayfish culture mode were significantly higher than other three modes (P<0.05). The cooking loss rate of the muscle under integrated rice-crayfish culture mode was significantly lower than pond culture mode and integrated lotus-crayfish culture mode (P<0.05). In conclusion, the crayfish selected under integrated rice-crayfish culture had high edible value, with good chewiness, low cooking loss rate, high content of total amino acid and total flavor amino acid.
- Procambarus clarkii /
- aquaculture mode /
- amino acids /
- nutritional evaluation

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表 1 不同养殖模式对克氏原螯虾色度值的影响

Table 1. Effects of different aquaculture models on colour of crayfish

养殖模式	亮度值（L^*）	红色值（a^*）	黄色值（b^*）
稻虾共作	32.41±0.62^a	7.15±0.22^a	9.55±0.32^a
池塘养殖	28.42±0.50^b	6.08±0.31^a	10.01±0.42^a
莲虾共作	27.75±0.61^b	5.05±0.32^a	10.52±0.23^a
河流野捕	21.11±0.42^c	3.72±0.13^b	11.17±0.71^a
注：同列数值不同上标英文字母表示差异显著（P<0.05）；表2~表4同。

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表 2 不同养殖模式对克氏原螯虾肌肉质构指标的影响

Table 2. Effects of different aquaculture models on muscle texture indices of crayfish meat

养殖模式	硬度（g）	弹性（%）	咀嚼性（mJ）	回复性（%）
稻虾共作	3091.35±68.12^a	64.41±5.32^a	489.51±30.52^a	26.53±1.55^a
池塘养殖	2685.14±75.80^b	51.84±3.61^b	460.65±29.74^a	20.58±2.82^b
莲虾共作	2775.43±65.81^b	59.87±4.84^a	441.45±27.51^a	21.44±1.96^b
河流野捕	2551.84±55.32^b	52.55±6.72^b	477.97±31.85^a	19.45±0.83^b

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表 3 不同养殖模式对克氏原螯虾加工特性的影响

Table 3. Effects of different aquaculture models on processing characteristics of crayfish

养殖模式	虾体总重（g）	虾尾重（g）	虾仁重（g）	整虾长（cm）	虾尾长（cm）	得肉率（%）	虾肉剪切力（g）	虾肉蒸煮损失率（%）
稻虾共作	24.52±2.50^a	5.90±0.41^a	2.86±0.23^a	9.68±0.35^a	4.93±0.47^a	11.71±0.82^a	121.33±2.84^a	7.95±0.41^b
池塘养殖	24.44±2.11^a	5.84±0.39^a	2.84±0.22^a	9.64±0.32^a	4.90±0.54^a	11.65±0.75^a	107.65±2.72^b	9.87±0.32^a
莲虾共作	24.38±2.03^a	5.72±0.53^a	2.92±0.10^a	9.66±0.38^a	4.87±0.45^a	11.93±0.54^a	105.45±3.44^b	9.92±0.34^a
河流野捕	23.86±2.87^a	5.77±0.49^a	2.84±0.15^a	9.62±0.36^a	4.88±0.30^a	11.97±0.72^a	88.17±2.92^c	7.85±0.21^b

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表 4 不同养殖模式下克氏原螯虾肌肉的营养成分

Table 4. General nutritional components of muscle of crayfish under different aquaculture models

养殖模式	水分含量（%）	粗脂肪含量（%）	粗蛋白质含量（%）	粗灰分（%）
稻虾共作	78.55±0.21^a	3.10±0.11^a	83.86±3.95^a	6.51±0.26^a
池塘养殖	77.95±0.27^a	2.84±0.19^a	83.84±2.88^a	6.46±0.30^a
莲虾共作	78.28±0.25^a	2.72±0.12^a	82.92±3.10^a	6.62±0.25^a
河流野捕	78.14±0.27^a	1.77±0.10^b	82.84±3.15^a	6.99±0.20^a

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表 5 不同养殖模式下克氏原螯虾肌肉中氨基酸组成与含量（%）

Table 5. Composition and contents of amino acids in muscle of crayfish under different aquaculture models (%)

指标	滋味	稻虾共作	莲虾共作	池塘养殖	河流野捕
必需氨基酸（EAA）
苏氨酸（Thr）	甜味	3.02±0.15^b	3.06±0.11^b	3.02±0.08^b	3.99±0.07^a
缬氨酸（Val）	苦味	3.82±0.11^a	3.86±0.13^a	3.97±0.15^a	3.91±0.09^a
甲硫氨酸（Met）	苦味	1.38±0.08^a	1.30±0.09^a	1.34±0.07^a	1.25±0.08^a
异亮氨酸（Ile）	苦味	3.86±0.11^a	3.72±0.07^a	3.68±0.12^a	3.69±0.07^a
亮氨酸（Leu）	苦味	6.10±0.35^a	6.25±0.23^a	6.21±0.39^a	5.02±0.45^a
苯丙氨酸（Phe）	苦味	2.54±0.05^a	2.68±0.06^a	2.50±0.02^a	2.52±0.03^a
赖氨酸（Lys）	苦味	5.80±0.04^a	5.45±0.17^a	5.34±0.10^a	5.58±0.15^a
色氨酸（Trp）	甜味	0.40±0.01^a	0.35±0.02^a	0.34±0.01^a	0.38±0.01^a
半必需氨基酸（SEAA）
组氨酸（His）	苦味	1.85±0.06^a	1.29±0.01^b	1.31±0.02^b	1.02±0.03^b
精氨酸（Arg）	鲜味	9.12±0.15^a	9.04±0.14^a	8.98±0.12^a	8.83±0.14^a
非必需氨基酸（NEAA）
天冬氨酸（Asp）	鲜味	9.15±0.21^a	8.03±0.22^b	7.95±0.18^b	8.02±0.15^b
丝氨酸（Ser）	甜味	3.02±0.12^c	4.00±0.20^b	4.08±0.15^b	4.68±0.16^a
谷氨酸（Glu）	鲜味	15.58±0.32^a	14.42±0.28^b	14.50±0.35^b	14.67±0.36^b
甘氨酸（Gly）	鲜味	4.25±0.08^a	3.54±0.09^b	3.62±0.08^b	3.60±0.05^b
丙氨酸（Ala）	鲜味	6.58±0.12^a	5.35±0.05^b	5.42±0.11^b	5.12±0.07^b
酪氨酸（Tyr）	苦味	2.80±0.01^a	2.81±0.02^a	2.92±0.01^a	2.80±0.01^a
脯氨酸（Pro）	甜味	2.88±0.08^a	2.73±0.06^a	2.66±0.05^a	2.67±0.04^a
胱氨酸（Cys）		0.15±0.03^a	0.14±0.02^a	0.15±0.03^a	0.14±0.02^a
总氨基酸（TAA）		82.30±0.81^a	78.02±0.77^b	77.99±0.65^b	77.89±0.58^b
总必需氨基酸（TEAA）		26.92±0.42^a	26.67±0.38^a	26.40±0.34^a	26.34±0.25^a
总鲜味氨基酸（TDAA）		33.56±0.12^a	31.34±0.15^b	31.49±0.13^b	31.41±0.14^b
EAA/NEAA （%）		60.62^c	65.02^a	63.92^b	63.17^b
TEAA/TAA （%）		32.71^b	34.18^a	33.85^a	33.82^a
TDAA/TAA （%）		43.21^a	40.17^b	40.38^b	40.33^b
注：同行数值不同上标英文字母表示差异显著（P<0.05）。

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表 6 不同养殖模式下克氏原螯虾EAAI、AAS 及 CS比较

Table 6. Comparison of EAAI, AAS and CS of Procambarus clarkii under different aquaculture models

氨基酸	氨基酸评分AAS				化学评分CS
氨基酸	稻虾共作	池塘养殖	莲虾共作	河流野捕	稻虾共作	池塘养殖	莲虾共作	河流野捕
异亮氨酸（Ile）	0.97	1.18	1.17	0.92	0.73	0.89	0.88	0.70
亮氨酸（Leu）	0.87	1.03	1.02	0.86	0.71	0.85	0.84	0.70
赖氨酸（Lys）	1.25	1.19	1.17	1.21	0.96	0.91	0.90	0.93
苏氨酸（Thr）	0.76	0.77	0.76	1.00	0.65	0.65	0.65	0.85
缬氨酸（Val）	0.77	0.78	0.80	0.79	0.58	0.59	0.60	0.59
甲硫氨酸（Met）+胱氨酸（Cys）	0.43	0.41	0.42	0.39	0.25	0.23	0.24	0.23
苯丙氨酸（Phe）+酪氨酸（Tyr）	0.88	0.90	0.89	0.88	0.59	0.61	0.60	0.59
EAAI	81.16	84.86	84.92	82.46

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