动物营养学报 >

2020 , Vol. 32 >Issue 2: 965 - 972

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.02.053

研究简报 SHORT COMMUNICATION

盱眙地区不同养殖模式下克氏原螯虾肌肉品质的比较分析

  • 万金娟 ,
  • 陈友明 ,
  • 邵俊杰 ,
  • 唐建清 ,
  • 沈美芳 ,
  • 孙梦玲 ,
  • 张美琴 ,
  • 孙敏
展开
  • 江苏省淡水水产研究所, 南京 210017
万金娟(1989-),女,安徽宣城人,助理研究员,硕士,研究方向为水产动物饲料与营养学。E-mail:wanjinjuan.a@163.com

收稿日期: 2019-08-13

  网络出版日期: 2020-02-21

基金资助

江苏省现代农业产业技术体系建设项目（克氏原螯虾产业技术体系）；现代农业产业技术体系专项（CARS-48）；江苏省重点研发计划（现代农业）"稻田综合种养系统中虾、鱼等高质量丰产生态健康养殖技术集成创新与示范"（BE2018355-1）

收起

Comparative Analysis on Muscle Quality of Red Swamp Crayfish (Procambarus clarkia) Cultured under Different Aquaculture Modes in Xuyi Region

  • WAN Jinjuan ,
  • CHEN Youming ,
  • SHAO Junjie ,
  • TANG Jianqing ,
  • SHEN Meifang ,
  • SUN Mengling ,
  • ZHANG Meiqin ,
  • SUN Min
Expand
  • Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China

Received date: 2019-08-13

  Online published: 2020-02-21

Fold

摘要

为探究盱眙地区不同养殖模式下克氏原螯虾的肌肉品质差异，随机选取江苏省盱眙县稻虾共作、池塘主养、蟹塘混养、莲田套养和野生（洪泽湖）5种养殖模式下的健康鲜活克氏原螯（体重在30 g左右）各50尾，对其含肉率、失水率以及肌肉质构特性、常规营养成分含量、氨基酸组成和含量等进行测定和分析。结果显示：5种养殖模式克氏原螯虾的体长、体重以及体重/体长均无显著差异（P>0.05）。池塘主养虾的含肉率显著高于蟹塘混养和莲田套养虾（P<0.05），蟹塘混养和莲田套养虾的失水率显著高于其他3种养殖模式虾（P<0.05）。稻虾共作和莲田套养虾肌肉的硬度显著高于其他3种养殖模式虾（P<0.05），野生虾肌肉的内聚力显著高于稻虾共作和池塘主养虾（P<0.05），稻虾共作、莲田套养和野生虾肌肉的咀嚼性显著高于池塘主养虾（P<0.05），各养殖模式虾肌肉的弹性和回复性无显著差异（P>0.05）。蟹塘混养和莲田套养虾的肌肉水分含量显著高于其他3种养殖模式虾（P<0.05），野生虾的肌肉粗脂肪含量显著低于池塘主养和蟹塘混养虾（P<0.05），5种养殖模式虾肌肉中粗蛋白质及粗灰分含量无显著差异（P>0.05）。5种养殖模式虾肌肉中均含有17种氨基酸，且各种氨基酸含量以及氨基酸总量、鲜味氨基酸总量、必需氨基酸总量等均无显著差异（P>0.05）。由此可见，在本试验条件下，5种养殖模式下克氏原螯虾的肌肉常规营养成分含量相差不大，但蟹塘混养和莲田套养模式下克氏原螯虾的肌肉持水力相对较差。

关键词： 克氏原螯虾; 养殖模式; 质构特性; 营养价值

本文引用格式

万金娟 , 陈友明 , 邵俊杰 , 唐建清 , 沈美芳 , 孙梦玲 , 张美琴 , 孙敏 . 盱眙地区不同养殖模式下克氏原螯虾肌肉品质的比较分析[J]. 动物营养学报, 2020 , 32(2) : 965 -972 . DOI: 10.3969/j.issn.1006-267x.2020.02.053

Abstract

In order to compare the differences of muscle quality of red swamp crayfish (Procambarus clarkia, P. clarkii) cultured under different aquaculture modes, the P. clarkii cultured under the integrated rice-crayfish culture mode (Rice-c), pond culture mode (Pond-c), eco-pond of Chinese mitten crab culture mode (Crab-c), integrated lotus-crayfish culture mode (Lotus-c) and wild mode (collected from Hongze lake) (Wild-c) in the same area-Xuyi county in Jiangsu province were randomly selected, and the meat rate, water loss rate and texture properties, common nutritional component contents, amino acid composition and contents of muscle from healthy and alive P. clarkii (50 crayfish per mode) were analyzed and compared. The results showed that there were no significant differences in body length, body weight and body weight/body length among 5 aquaculture modes (P>0.05); however, the meat rate of crayfish cultured under Pond-c was significantly higher than that cultured under Crab-c and Lotus-c (P<0.05), the water loss rate of crayfish cultured under Crab-c and Lotus-c were significantly higher than those cultured under other 3 aquaculture modes (P<0.05). The muscle hardness of crayfish cultured under Rice-c and Lotus-c were significantly higher than those cultured under other 3 aquaculture modes (P<0.05), the muscle cohesiveness of crayfish cultured under Wild-c was significantly higher than those cultured under Rice-c and Pond-c (P<0.05), and the muscle chewiness of crayfish cultured under Rice-c, Lotus-c and Wild-c were significantly higher than those cultured under Pond-c (P<0.05); no significant differences in the springiness and resilience of muscle were observed among crayfish cultured under 5 aquaculture modes (P>0.05). Muscle moisture content of crayfish cultured under Crab-c and Lotus-c were significantly higher than those cultured under other 3 aquaculture modes (P<0.05), and muscle crude fat content crayfish cultured under Wild-c was significantly lower than that cultured under Pond-c and Crab-c (P<0.05); meanwhile, the differences of muscle crude protein and ash contents among crayfish cultured under 5 aquaculture modes were not significant (P>0.05). Additionally, seventeen amino acids were detected in muscle of crayfish cultured under 5 aquaculture modes, and the contents of each amino acid, total amino acid, flavor amino acid and essential amino acid among 5 aquaculture modes had no significant differences (P>0.05). In conclusion, the muscle from crayfish cultured under 5 aquaculture modes exhibits similar muscle common nutritional component contents, but the P. clarkii muscles from crayfish cultured under Crab-c and Lotus-c have relatively lower water-holding ability.

Key words： Procambarus clarkia; aquaculture mode; textural properties; nutrient value

参考文献

[1] 田娟,许巧情,田罗,等.洞庭湖克氏原螯虾肌肉成分分析及品质特性分析[J].水生生物学报,2017,41(4):870-877.
[2] 农业农村部渔业渔政管理局,全国水产技术推广总站中国水产学会.中国小龙虾产业发展报告(2018)[J].中国水产,2018(7):20-27.
[3] PERIAGO M J,AYALA M D,LÓPEZ-ALBORS O,et al.Muscle cellularity and flesh quality of wild and farmed sea bass,Dicentrarchus labrax L.[J].Aquaculture,2005,249(1/2/3/4):175-188.
[4] IKONOMOU M G,HIGGS D A,GIBBS M,et al.Flesh quality of market-size farmed and wild British Columbia salmon[J].Environmental Science & Technology,2007,41(2):437-443.  
[5] 王志铮,付英杰,杨磊,等.三种养殖模式下日本鳗鲡(Anguilla japonica)养成品体色和肌肉品质的差异[J].海洋与湖沼,2013,44(4):1042-1049.
[6] 唐黎,杨家军,林艳红,等.贵州稻田养殖克氏原螯虾肌肉营养成分分析[J].河北渔业,2018(9):15-19,45.
[7] 丁建英,康琎,徐建荣.克氏原螯虾肌肉营养成分分析与评价[J].水产科技情报,2010,37(6):298-301.
[8] 于宁,华雪铭,赵朝阳,等.野生克氏原螯虾的肌肉生化成分、组织消化酶和免疫酶活性分析[J].海洋渔业,2011,33(1):46-52.
[9] 梁洁,庞敏,李林静,等.稻田与清水养殖模式下小龙虾肉的理化特性比较[J].湖南农业科学,2018(5):79-81.
[10] 邵俊杰,张世勇,朱昱璇,等.不同养殖模式对斑点叉尾生长和肌肉品质特性的影响[J].水产学报,2017,41(8):1256-1263.
[11] 中华人民共和国卫生部.GB 5009.3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010.
[12] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.5-2016食品安全国家标准,食品中蛋白质的测定[S].北京:中国标准出版社,2017.
[13] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB/T 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2017.
[14] 中华人民共和国国家卫生和计划生育委员会.GB 5009.4-2016食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2017.
[15] 中华人民共和国卫生部,中国国家标准化管理委员会.GB 5009.124-2003食品中氨基酸的测定[S].北京:中国标准出版社,2004.
[16] 唐建清,宋胜磊,吕佳,等.克氏原螯虾种群生长模型及生态参数的研究[J].南京师大学报(自然科学版),2003,26(1):96-100.
[17] SHAO J J,ZOU Y F,XU X L,et al.Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation[J].CyTA-Journal of Food,2016,14(1):145-153.  
[18] 周伟,王洋,孙学亮,等.养殖密度对斑节对虾肌肉品质的影响[J].食品工业科技,2018,39(23):69-75.
[19] 毛东东,张凯,欧红霞,等.2种饲料投喂下草鱼肌肉品质的比较分析[J].动物营养学报,2018,30(6):2226-2234.
[20] CHENG J H,SUN D W,HAN Z,et al.Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality:a review[J].Comprehensive Reviews in Food Science and Food Safety,2014,13(1):52-61.  
[21] TASKAYA L,CHEN Y C,BEAMER S,et al.Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation[J].Journal of the Science of Food and Agriculture,2009,89(2):349-358.  
[22] 高露姣,黄艳青,夏连军,等.不同养殖模式下红鳍东方鲀的品质比较[J].水产学报,2011,35(11):1668-1676.
[23] 耿子蔚,张鑫宇,郑汉宇,等.池塘工业化养殖与传统池塘养殖模式对大口黑鲈肌肉品质特性的比较研究[J].食品工业科技,2018,39(23):95-98,122.
[24] 钟鸿干,马军,姜芳燕,等.2种养殖模式下斑石鲷肌肉营养成分及品质的比较[J].江苏农业科学,2017,45(1):155-158.
[25] ROBB D H F,KESTIN S C,WARRISS P D,et al.Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar)[J].Aquaculture,2002,205(3/4):345-358..
[26] 胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[27] SHEARER K D.Factors affecting the proximate composition of cultured fishes with emphasis on salmonids[J].Aquaculture,1994,119(1):63-88.  
[28] 王继隆,刘伟,李培伦,等.野生和养殖大麻哈鱼肌肉营养成分与品质评价[J].广东海洋大学学报,2019,39(2):126-132.
[29] 赵何勇,陈诏,徐鸿飞,等.海水和淡水养殖关岛红罗非鱼肌肉营养成分及品质特性分析[J].南方农业学报,2018,49(7):1396-1402.
[30] 胡园,周朝生,胡利华,等.海、淡水养殖日本鳗鲡肌肉和鱼皮营养分析比较[J].水生生物学报,2015,39(4):730-739.
[31] 程亚美,赵金良,唐首杰,等.盐碱水和淡水养殖模式下尼罗罗非鱼肌肉品质比较[J].河南农业科学,2019,48(4):125-134.
[32] 邴旭文,蔡宝玉,王利平.中华倒刺鲃肌肉营养成分与品质的评价[J].中国水产科学,2005,12(2):211-215.
Options
文章导航

/

〈 〉

    联系我们

  • 地址：北京市海淀区圆明园西路2号
    　　　中国农业大学动科动医大楼153室
  • 邮编：100193
  • 电话：010－62817823
  • 网址：http://www.chinajan.com
  • E-mail：cjan@chinajan.com
京公网安备 11010802041926号    京ICP备17050989号-2