不同规格及性别的克氏原螯虾各部位营养分析及评价_黄国威.pdf

第 14 卷 第 11 期 食 品 安 全 质 量 检 测 学 报 Vol.14 No.11 2023 年 6 月 Journal of Food Safety and Quality Jun.,2023 基金项目:国家重点研发计划项目(2019YFD0902000)、湖北省农业科技创新中心重大科技研发专项(2020-620-000-002-03)Fund:Supported by the National Key Research and Development Program of China(2019YFD0902000),and the Major Project of Scientific and Technological Research and Development of Hubei Agricultural Scientific and Technological Innovation Center(2020-620-000-002-03)*通信作者:杨俊松,博士,教授,主要研究方向为食品质量与安全。E-mail: 廖 涛,博士,研究员,主要研究方向为水产品加工与质量安全。E-mail:*Corresponding author:YANG Jun-Song,Ph.D,Professor,Department of Public Foundation,Bengbu Medical College,No.2600 Donghai Avenue,Bengbu 233030,China.E-mail: LIAO Tao,Professor,Ph.D,Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,No.5 Nanhu Avenue,Hongshan District,Wuhan 430064,China.E-mail: 不同规格及性别的克氏原螯虾各部位 营养分析及评价 黄国威1,2,佘 敏1,周际松1,熊光权1,白 婵1,邱 亮1,杨俊松3*,廖 涛1*(1.湖北省农业科学院农产品加工与核农技术研究所/农业农村部农产品冷链物流技术重点实验室,武汉 430064;2.湖北工业大学生物工程与食品学院,武汉 430068;3.蚌埠医学院公共基础学院,蚌埠 233030)摘摘 要要:目的目的 综合分析和评价不同规格及性别的克氏原螯虾各部位的营养成分。方法方法 通过测定不同规格及性别的克氏原螯虾的肝胰腺、肌肉、虾壳、虾钳中基本营养成分、氨基酸、脂肪酸和矿物质指标等,综合评价各部位的营养情况。结果结果 同等规格下雌虾可食用率高于雄虾,中等规格雌虾可食用率最高,为 30.28%;水分含量最高的部位为中等规格雄虾肌肉,含量为 81.72%0.66%;灰分含量最高的部位为中等规格雄虾虾壳,含量为 38.42%0.31%;蛋白质含量最高的部位为大规格雌虾肌肉,含量为 17.37%6.00%;脂肪含量最高的部位为大规格雌虾肝胰腺,含量为 25.00%3.29%;甲壳素含量最高的部位为大规格雌虾虾钳,含量为 14.55%2.55%;虾青素含量最高的部位为大规格雄虾虾壳,含量为 106.93 g/g;虾的肝胰腺和肌肉中 Zn、Se、Fe 含量较高;虾壳和虾钳中 Ca 元素含量较高;虾的尾部肌肉中 P、K、Na 等元素含量较高。结论结论 中等规格雌虾具有更大的食用价值,各类虾的虾头壳、虾钳、肝胰腺等副产物中富含甲壳素、虾青素、氨基酸、不饱和脂肪酸、矿物质等营养成分,具有较高的开发价值。关键词关键词:克氏原螯虾;营养成分;品质评价 Nutritional analysis and evaluation of different parts of Procambarus clarkia with different size and gender HUANG Guo-Wei1,2,SHE Min1,ZHOU Ji-Song1,XIONG Guang-Quan1,BAI Chan1,QIU Liang1,YANG Jun-Song3*,LIAO Tao1*(1.Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences/Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Wuhan 430064,China;2.School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;3.Department of Public Foundation,Bengbu Medical College,Bengbu 233030,China)ABSTRACT:Objective To comprehensively analyze and evaluate the nutritional composition of various parts of Procambarus clarkia of different sizes and genders.Methods The nutrition of each part was evaluated DOI:10.19812/ki.jfsq11-5956/ts.2023.11.00434 食品安全质量检测学报 第 14 卷 comprehensively by measuring the basic nutrients,amino acids,fatty acids and mineral indicators in the hepatopancreas,muscles,shells and pincers of Procambarus clarkia of different sizes and genders.Results The edible rate of female Procambarus clarkia was higher than that of male Procambarus clarkia at the same sizes,with the highest edible rate of 30.28%for medium-sized female Procambarus clarkia;the highest moisture content was in the muscle of medium-sized male Procambarus clarkia,with 81.72%0.66%;the highest ash content was in the shell of medium-sized male Procambarus clarkia,with 38.42%0.31%;the highest protein content was in the muscle of large-sized female Procambarus clarkia,with 17.37%6.00%;the highest fat content was in the hepatopancreas of large-sized female Procambarus clarkia,with 25.00%3.29%;and the highest chitin content was in the hepatopancreas of large-sized female Procambarus clarkia.The highest chitin content was in the pincers of large-sized female Procambarus clarkia with 14.55%2.55%;the highest astaxanthin content was in the shell of large-sized male Procambarus clarkia with 106.93 g/g;the hepatopancreas and muscles of Procambarus clarkia had higher content of Zn,Se and Fe;the shells and pincers of Procambarus clarkia had higher content of Ca;the muscles of Procambarus clarkia had higher content of P,K and Na.Conclusion Medium-sized female Procambarus clarkia have greater edible value,and various types of Procambarus clarkia head shells,pincers,hepatopancreas and other by-products are rich in chitin,astaxanthin,amino acids,unsaturated fatty acids,minerals and other nutrients,which have high development value.KEY WORDS:Procambarus clarkia;nutritional ingredients;quality evaluation 0 引 言 克氏原螯虾,又称龙虾、小龙虾,属甲壳纲十足目水生类动物,因肉质鲜美,深受人们的喜爱。小龙虾分布广泛,原产墨西哥、美国,20 世纪引入我国,现已经成为我国重要经济养殖物种。2020 年,我国的小龙虾总产值高达到3448.46亿元,其中小龙虾养殖业748.38亿元;以加工业为主的第二产业产值占比很低,约为 480.08 亿元1。小龙虾的加工以初级加工为主,即生产虾尾、虾仁等初级加工产品,导致其可食率很低,加工过程中产生的虾头、虾壳及内脏等废弃物含量高达 50%60%2,这些废弃物中也富含甲壳素、虾青素、氨基酸、钙、钠、钾、磷和微量元素硒等3,如果将这些废料中的营养元素充分利用,必将带来巨大的经济效益。例如,朱继国等4利用克氏原鳌虾壳为钙源制备钙质补充;王紫微5利用虾头和虾壳酿造一种功能性调味料。但此类研究还不够全面,目前对于克氏原鳌虾营养价值的研究大多都集中在肌肉品质上,例如程小飞等6研究了不同养殖模式对克氏原鳌虾的肌肉品质影响,彭波等7研究了性别差异对克氏原鳌虾的肌肉及含肉率的影响,毛涛等8分析了不同规格及体色对克氏原鳌虾肌肉品质的影响。近年来,随着我国克氏原螯虾产业的快速发展,克氏原螯虾的营养价值也越来越受人们的关注。目前,对克氏原螯虾虾壳、肝胰腺等废弃物的营养价值研究较少,且没有关于性别和规格对克氏原鳌虾各部位营养价值影响的相关研究。因此,本研究将不同规格的克氏原鳌虾按性别分为 6 个大类,分析对比了不同性别及规格克氏原螯虾可食用部位(虾钳、尾部肌肉)与不可食用部位(虾头壳、肝胰腺)等部分营养成分之间的差异,为确定具体规格及性别克氏原鳌虾在食用方面的精细加工及虾壳、肝胰腺等废弃物的综合利用提供数据理论支持。1 材料与方法 1.1 材料与试剂 3 个规格的雌雄克氏原螯虾,购于湖北省武汉市南湖悦活里超市,活虾清洗干净后,用剪刀、钳子等工具解剖为虾头壳