洞庭湖克氏原螯虾肌肉成分分析及品质特性分析

通过对洞庭湖克氏原螯虾肌肉成分进行分析, 并与其他产地克氏原螯虾进行比较, 进而较为科学的评定其品质特性。结果表明: 克氏原螯虾含肉率为20.21%, 水分和灰分含量分别为79.46%和1.17%, 粗蛋白和粗脂肪含量分别16.67%和0.77%; 对肌肉的质构特性分析表明克氏原螯虾肌肉硬度小, 易咀嚼; 肌肉中含18种氨基酸, 其中包括8种必需氨基酸, 必需氨基酸指数为80.02%, 氨基酸总含量为16.06%, 鲜味氨基酸含量为5.98%; 依据氨基酸化学评分, 克氏原螯虾的第一限制性氨基酸是含硫氨基酸(甲硫氨基酸和胱氨酸), 第二限制性氨基酸是缬氨酸。测定了克氏原螯虾肌肉中15种脂肪酸占肌肉鲜质量的含量, 其总脂肪酸含量为6.66‰, 其中不饱和脂肪酸含量为4.94‰, n-3与n-6多不饱和脂肪酸比值为1.73。综上所述, 洞庭湖克氏原螯虾具有较高的食用价值和养殖价值。

THE MUSCLE COMPOSITION ANALYSIS AND FLESH QUALITY OF PROCAMBARUS CLARKIA IN THE DONGTING LAKE

To evaluate the quality characteristics of red swamp crayfish,Procambarus clarkia, fifty crayfish from the Dongting Lake were used to analyze muscle composition and flesh quality that were compared with those from other origins. The results showed that the meat rate was 20.21%, and that the contents of moisture, ash, crude protein and li-pid were 79.46%, 1.17%, 16.67% and 0.77%, respectively. According to texture properties, the muscle of crayfish was lower hardness and easily chewed. Eighteen amino acids including 8 essential amino acids were detected in muscle, and its essential amino acid index (EAAI) was 80.02%, and total amino acid was 16.06%, and flavor amino acid content was 5.98%. According to chemistry score, the first limiting amino acid was sulfur containing amino acid (methionine and cysteine amino acid), and the second limiting amino acid was valine. There were 15 fatty acids in muscle, and the content of unsaturated fatty acid content was 4.94‰ by weight of total wet muscle, and the ratio of n-3 and n-6 polyun-saturated fatty acid was 1.73. These results suggest that crayfish has high edible and economic value.