不同规格克氏原螯虾肌肉营养成分和品质特性的比较研究

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Comparative Study onMuscle Nutritional Componentsand Quality Characteristics of Diferent Sizes of Procambarusclarkii

SHAO Junjie'，XU ，LI Jiajia'，ZHAO Ping2，XU Zhiqiangl，HUANGHongbingl

（1.KeyLaboratorfGeneticBredingandCultivationforreshwaterCrustacean，MinistryofAgricultureandRuralAfairsreshwterFisheriesResearchIstuteofJiagsuProvince，Nanjing，Jangsu07hina；2.JiangsuXuyiCrafishIdusryDevelot Company Limited，Huaian，Jiangsu 2117oo，China）

Abstract：ToevaluatethemusclequalityofdferentsizesofProcambarusclarkii（redswampcrayfish）andprovideascientificbasis foraquaculturemanagement，thonditionfactor，abdominaleatield，muscleutritionalomposition，pH，wateroldingpacity andtexturepropertiesofsalsized（S），medium-sized（M），andlargesized（L）redswamprafishwere measuredandaalyzd. Theresultsshowedthatasthesizeincreasd，theconditionfactorandabdomialmeatyieldofterafishehibitedadecligtrend， withtheLgroupbeing significantlylower than the Sgroup.The muscle moisture content inthe Sgroup was the highest （ P <0.05）. The protein and fatcontents inthe muscle of the S group were the lowest，with no significant diffrencebetween the M and L groups. The totalaminoacidcontentandthecontentofflavoraminoacidsintheSgroupweresignificantlylowerthanthoseinthe MandL groups.Thetotalstialnocidontnt，tepeageofelaminocidsteotalincidsdtel acidindex intheSandLgroupswerelowerthanthoseintheMgroup.Thecentrifugallssrateandcooinglossrateofthemusclein the S group were significantly higher than those in the M andL groups，with no significant diference observed between the M and L groups.There snosgnificantdifrence inrdes，chewiness，springiessandgummiessetwenheMandLgoup，dtse parameters weresignfcantlyhigherthanthoseintheSgroup.Therefore，smallsizedredswampcrayfishhaveahigherabdominal meat yield，but medium-sized and large-sized crayfish have higher nutritional value and better meat texture. Keywords：Procambarus clarki； different sizes； nutritional component；amino acid；muscle characteristic

克氏原虾（Procambarusclarkii），俗称小龙虾，是目前市场上比较畅销的水产品之一。（剩余12471字）