Comparative Analysis of Nutritional Value and Quality of Crayfish from Different Areas of China
XU Chen, GE Qingfeng, ZHU Yongzhi, WANG Daoying, YAN Zheng, XU Weimin
1.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Abstract：Crayfish from Nanjing’s Pukou, Suzhou’s Taihu Lake and Suqian’s Sihong were used for comparative analysis of macronutrients and quality. The results showed that better chewiness and elasticity for Sihong crayfish and better tenderness for Taihu Lake crayfish were found among the growing regions. Crayfish from all three regions had high nutritional value. The crude protein content of Sihong crayfish was (15.86 ± 0.36)%, significantly higher than that of crayfish from the other regions (P < 0.05). The crude fat content of Pukou crayfish was (1.46 ± 0.10)%, significantly higher than that of crayfish from the other regions (P < 0.05). The unsaturated fatty acid contents of crayfish from the three regions were all higher than 60%, with the highest value being observed in Sihong crayfish (61.98%). All crayfish contained a variety of amino acids, and the highest proportion of essential amino acids (35.85%) was noticed in Sihong crayfish. Based on the taste intensity (taste activity value, TAV) calculated for the taste-active amino acids from the taste threshold, Pukou crayfish had a strong umami taste. Besides, sweet and bitter amino acids contributed to the taste of crayfish.
徐 晨，葛庆丰，诸永志，王道营，闫 征，徐为民. 不同地区小龙虾营养价值和品质的比较研究[J]. 肉类研究, 2019, 33(8): 7-11.
XU Chen, GE Qingfeng, ZHU Yongzhi, WANG Daoying, YAN Zheng, XU Weimin. Comparative Analysis of Nutritional Value and Quality of Crayfish from Different Areas of China. Meat Research, 2019, 33(8): 7-11.
2019, Vol. 33 
