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

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。

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

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 mus?cle 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 cray?fish 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 cul?tured under 5 aquaculture modes(P>0.05).Muscle moisture content of crayfish cultured under Crab?c and Lo?tus?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 cul?tured under 5 aquaculture modes were not significant(P>0.05).Additionally,seventeen amino acids were de?tected in muscle of crayfish cultured under 5 aquaculture modes,and the contents of each amino acid,total a?mino acid,flavor amino acid and essential amino acid among 5 aquaculture modes had no significant differ?ences(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.