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| Comparative Study on Nutritional Quality of Rice-field Male Crayfishes from Different Areas |
| YANG Bing, ZHANG Yanling, JIANG Shaotong, LU Jianfeng, LIN Lin |
| 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230601, China; 3. Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, China |
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Abstract The nutritional value of rice-field male crayfishes from Jiangsu, Anhui and Hubei was evaluated comparatively in terms of their flesh yield, basic composition, mineral composition, amino acid composition and fatty acid composition. The results showed that the highest flesh yield (11.65%) and crude protein content (19.04%) were found in Hubei crayfishes, and the highest crude fat content in Jiangsu crayfishes (1.10%). Seventeen amino acids were detected in crayfish meat from each area, and the ratio of essential to total amino acids ranged from 38% to 39%, indicating good protein quality; the content of total amino acids in crayfish meat from Anhui was the highest. Among the crayfishes from the different areas, the total mineral content of crayfish meat from Anhui was the highest (850.92 mg/100 g), and the contents of Na, K, Ca, P, Fe and Cu were significantly higher than those in crayfish meat from the other two regions (P < 0.05). The fatty acid analysis showed that Jiangsu crayfish meat contained the largest number of fatty acids. The main fatty acids of crayfish meat from Anhui and Jiangsu were polyunsaturated fatty acids (accounting for 43.15% and 41.31% of the total fatty acids, respectively), while those in crayfish meat from Hubei were monounsaturated fatty acids (45.70%). The relative contents of unsaturated fatty acids in crayfish meat from the three areas were all more than 70%.
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2021, Vol. 35 
