Comparative Analysis on Muscle Quality of <i>Procambarus clarkii</i> Under Different Aquaculture Models in Hubei Province

ZHENG Dan; PENG Xitian; ZHANG Xian; ZHANG Juanxian; ZHOU Youxiang; PENG Lijun; XIA Zhenzhen

doi:10.13386/j.issn1002-0306.2022070202

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May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 91-97.

ZHENG Dan, PENG Xitian, ZHANG Xian, et al. Comparative Analysis on Muscle Quality of Procambarus clarkii Under Different Aquaculture Models in Hubei Province[J]. Science and Technology of Food Industry, 2023, 44(10): 91−97. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070202

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ZHENG Dan, PENG Xitian, ZHANG Xian, et al. Comparative Analysis on Muscle Quality of Procambarus clarkii Under Different Aquaculture Models in Hubei Province[J]. Science and Technology of Food Industry, 2023, 44(10): 91−97. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070202

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

doi: 10.13386/j.issn1002-0306.2022070202

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

Received Date: 19 Jul 2022
Issue Publish Date: 15 May 2023

Abstract

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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References(39)

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

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

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