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

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

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

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

SHORT COMMUNICATION

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

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

Cite this article

WAN Jinjuan , CHEN Youming , SHAO Junjie , TANG Jianqing , SHEN Meifang , SUN Mengling , ZHANG Meiqin , SUN Min . Comparative Analysis on Muscle Quality of Red Swamp Crayfish (Procambarus clarkia) Cultured under Different Aquaculture Modes in Xuyi Region[J]. Chinese Journal of Animal Nutrition, 2020 , 32(2) : 965 -972 . DOI: 10.3969/j.issn.1006-267x.2020.02.053

References

[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

Outlines

模态框（Modal）标题

Abstract

Cite this article

References