摘要
为探讨低温(5~6℃)循环水暂养时间对克氏原螯虾肌肉品质、健康状况的影响,各处理组随机选取20尾初始体重为(25.28±1.56) g的克氏原螯虾进行低温暂养,对试验起始阶段(对照)与低温暂养15 d、30 d的克氏原螯虾的肌肉营养成分、肌肉氨基酸组成和含量、肌肉离心损失率和蒸煮损失率、肌肉质构特性及肝胰腺抗氧化指标进行分析。结果显示,与试验起始阶段相比,随着低温暂养时间延长至30 d,克氏原螯虾肌肉脂肪含量显著下降(P<0.05);随着暂养时间延长至15 d、30 d,克氏原螯虾肌肉的蛋白质含量显著下降(P<0.05)。与试验起始阶段相比,低温暂养15 d、30 d的克氏原螯虾肌肉中甲硫氨酸含量、精氨酸含量、谷氨酸含量、天冬氨酸含量、丙氨酸含量、甘氨酸含量、酪氨酸含量均无显著变化,而组氨酸含量呈下降趋势,其余氨基酸含量从低温暂养15 d或30 d开始显著上升(P<0.05);必需氨基酸含量、鲜味氨基酸含量和总氨基酸含量整体较为稳定(P>0.05)。与试验起始阶段相比,低温暂养15 d、30 d的克氏原螯虾肌肉的离心损失率、蒸煮损失率的变化不显著(P>0.05),肌肉的硬度从低温暂养15 d开始显著下降,肌肉的恢复性在低温暂养30 d时显著下降(P<0.05),肌肉的咀嚼性、弹性无显著变化(P>0.05)。与试验起始阶段相比,低温暂养15 d、30 d的克氏原螯虾肝胰腺中谷胱甘肽过氧化物酶活性呈显著下降趋势(P<0.05),并在低温暂养30 d时降至最低值,显著低于试验初始阶段。研究结果显示,在低温下暂养30 d不会显著影响克氏原螯虾的肌肉品质和健康状况,后期可调整暂养参数以完善养殖技术。
In order to investigate the effects of low-temperature(5-6℃)circulating water culture durations on the muscle quality and health status of crayfish,20 crayfish with an initial body weight of(25.28±1.56)g were randomly selected from each treatment group for low-temperature culture,and the muscle nutrient composition,muscle amino acid composition and content,muscle centrifugal loss rate and cooking loss rate,muscle texture characteristics and hepatopancreas antioxidant indexes of Procambarus clarkii at the initial stage of the experiment(control)and low temperature culture for 15 d and 30 d were analyzed.The results showed that compared with the initial stage of the experiment,the muscle fat content of Procambarus clarkii cultured at low temperature for 30 days decreased significantly(P<0.05).The muscle protein content of Procambarus clarkii cultured at low temperature for 15 days and 30 days decreased significantly(P<0.05).Compared with the initial stage of the experiment,there were no significant changes in methionine content,arginine content,glutamic acid content,aspartic acid content,alanine content,glycine content and tyrosine content in the muscle of Procambarus clarkii cultured at low temperature for 15 days and 30 days,while the content of histidine decreased,and the content of other amino acids began to increase significantly at 15 days or 30 days of low temperature culture(P<0.05).The contents of essential amino acids,umami amino acids and total amino acids were relatively stable(P>0.05).Compared with the initial stage of the experiment,there were no significant changes in the centrifugal loss rate and cooking loss rate of the muscle of Procambarus clarkii cultured at low temperature for 15 days and 30 days(P>0.05).The hardness of the muscle began to decrease significantly from 15 days of low temperature culture,and the recovery of the muscle decreased significantly at 30 days of low temperature culture(P<0.05).Moreover,there were no significant changes in muscle chewiness and elasticity(P>0.05).Compared with the initial stage of the experiment,the activity of glutathione peroxidase in the hepatopancreas of Procambarus clarkii cultured at low temperature for 15 days and 30 days showed a significant downward trend(P<0.05),and decreased to the lowest value at 30 days of low temperature culture.The results of this study showed that culture at low temperature for 30 days did not significantly affect the muscle quality and health status of Procambarus clarkii,and the culture parameters could be adjusted at the later stage to improve the culture technology.
作者
章梦丹
张俊杰
黄鸿兵
许志强
徐宇
袁孝春
张美琴
邵俊杰
ZHANG Mengdan;ZHANG Junjie;HUANG Hongbing;XU Zhiqiang;XU Yu;YUAN Xiaochun;ZHANG Meiqin;SHAO Junjie(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222000,China;Freshwater Fisheries Research Institute of Jiangsu Porvince,Nanjing 210000,China;Jiangsu Xuyi Lobster Industry Development Co.,Ltd.,Huai’an 211700,China)
出处
《江苏农业学报》
CSCD
北大核心
2024年第5期905-912,共8页
Jiangsu Journal of Agricultural Sciences
基金
江苏现代农业(克氏原螯虾)产业技术体系种质创新与苗种繁育创新团队项目[JATS(2023)372]
江苏省种业振兴“揭榜挂帅”项目[JBGS(2021)119]
关键词
克氏原螯虾
低温循环水暂养
营养成分
氨基酸含量
抗氧化指标
Procambarus clarkii
low temperature circulating water culture
nutrient composition
amino acid content
antioxidant index
