文章摘要
宋黎黎,高建操,邵乃麟,储兰璐,邰小飞,庄红根,胡佳雯,聂志娟,王裕玉,徐跑,徐钢春.越冬暂养对雌性中华绒螯蟹的营养品质及风味的影响[J].上海海洋大学学报,2021,30(5):800-811
越冬暂养对雌性中华绒螯蟹的营养品质及风味的影响
Effects of overwintering cultivation on nutritional quality and flavor of female Eriocheir sinensis
投稿时间:2019-11-23  修订日期:2021-01-11
DOI:10.12024/jsou.20191102867
中文关键词: 中华绒螯蟹  越冬暂养  营养品质  核苷酸  挥发性成分
英文关键词: Eriocheir sinensis  overwintering cultivation  nutritional quality  amino acid  volatile component
基金项目:国家重点研发计划(2019YFC1605803);江苏现代农业产业技术体系建设专项(JATS[2020]459)
作者单位E-mail
宋黎黎 上海海洋大学 水产与生命学院, 上海 201306  
高建操 中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081  
邵乃麟 中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081  
储兰璐 上海海洋大学 水产与生命学院, 上海 201306  
邰小飞 南京农业大学 无锡渔业学院, 江苏 无锡 214081  
庄红根 诺亚方舟农业科技有限公司, 江苏 常州 213147  
胡佳雯 中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081  
聂志娟 中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081  
王裕玉 中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081  
徐跑 上海海洋大学 水产与生命学院, 上海 201306
中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081
南京农业大学 无锡渔业学院, 江苏 无锡 214081 
 
徐钢春 上海海洋大学 水产与生命学院, 上海 201306
中国水产科学研究院淡水渔业研究中心, 江苏 无锡 214081
南京农业大学 无锡渔业学院, 江苏 无锡 214081 
xugc@ffrc.cn 
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中文摘要:
      为探究越冬暂养后雌性中华绒螯蟹(Eriocheir sinensis)是否存在营养流失或风味品质下降现象,利用嵌入在池塘循环水养殖系统中的网箱对雌性中华绒螯蟹进行105 d暂养,分析暂养前后中华绒螯蟹一般生物学指数、营养成分、脂肪酸、游离氨基酸、呈味核苷酸及挥发性风味物质的变化差异。结果显示,中华绒螯蟹在越冬暂养期间处于稳定的生长状态,未出现"掉膏";暂养后的中华绒螯蟹,肌肉中必需氨基酸含量(E)显著上升(P<0.05),必需氨基酸与游离氨基酸总含量比值(E/T)显著上升(P<0.05);可食组织中腺苷酸(AMP)和肌苷酸(IMP)显著增加(P<0.05),次黄嘌呤(Hx)和肌苷(HxR)显著下降(P<0.05);虽然可食组织及卵巢中粗脂肪、C22:1和C22:4含量显著下降,但C20:2、C20:4和C20:5等多不饱和脂肪酸含量显著升高(P<0.05),同时PUFA/SFA显著上升;中华绒螯蟹暂养105 d后,1-辛烯-3-醇,己醛,壬醛和2-戊基呋喃为主要的挥发性物质,这些具有良好气味的物质占主导地位,表明中华绒螯蟹的风味整体优于暂养前。以上结果表明,越冬暂养后中华绒螯蟹的营养有一定的流失,品质和食用风味有所改善。
英文摘要:
      In order to investigate whether there are any losses in nutrition or a decrease in flavor and quality of female E. sinensis after overwintering, female E. sinensis was reared for 105 days in 3 cages embedded in a pond recirculating aquaculture system. By comparing the general nutrition indices, proximate composition, fatty acids, free amino acids, nucleotides and volatile flavors of E. sinensis before and after overwintering cultivation, it is found that there was no weight loss in the total edible tissues and that E. sinensis was in stable growth during the overwintering cultivation. Interestingly, it is found that after 105 days of overwintering cultivation, the total content of free amino acids decreased(P<0.05), while the ratio of essential amino acids to free amino acids increased significantly(P<0.05), and the ratio of non-essential amino acids to free amino acids decreased significantly(P<0.05), the ratio of essential amino acids to non-essential amino acids increased significantly(P<0.05). After overwintering cultivation, moreover, adenosine (AMP) and inosinic acid increased significantly(P<0.05), while hypoxanthine and inosine decreased significantly(P<0.05), Although crude fat, C22:1 and C22:4 contents in edible tissues and ovaries were significantly decreased, polyunsaturated fatty acids, such as C20:2(eicosadienoic acid),C20:4(arachidonic acid)and C20:5(eicosapentaenoic acid), were significantly increased(P<0.05), Meanwhile, the PUFA/SFA ratio increased significantly, which indicated that although the nutrition of E. sinensis has been lost to a certain extent after overwintering cultivation, its quality and edible flavor have been improved to some extent. After overwintering cultivation, main volatile substances in edible tissues were 1-octene-3-ol, furfural, hexanal and 2-pentylfuran, indicating a relatively good volatile flavor. The above results indicated that the nutrition of E. sinensis will be lost to a certain extent after overwintering cultivation, and the quality and edible flavor have been improved. The results provide some references for the overwintering cultivation of E. sinensis.
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