您好，欢迎访问中国水产科学研究院 机构知识库！
中国水产科学研究院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

A Comparative Analysis on the Biochemical Composition and Nutrition Evaluation of Crayfish (Procambarus clarkii) Cultivated in Saline-Alkali and Fresh Water

文献类型： 外文期刊

作者： Huang, Yanqing 1 ; Gao, Pengcheng 1 ; Yu, Duanduan 2 ; Sun, Zhen 1 ; Yang, Xu 1 ; Lai, Qifang 1 ; Chi, Hai 1 ;

作者机构： 1.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Key Lab Inland Saline Alkaline Aquaculture, Minist Agr & Rural Affairs, Shanghai 200090, Peoples R China

2.Liaoning Ocean & Fisheries Sci Res Inst, Key Lab Protect & Utilizat Aquat Germplasm Resourc, Dalian 116023, Peoples R China

关键词： Procambarus clarkii; quality analysis; nutrition profiles; saline-alkali aquaculture; amino acid composition; flavor compounds

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 11 期

页码：

收录情况： SCI

摘要： To compare the quality and nutritional differences of crayfish under freshwater and saline-alkali water aquaculture conditions, this study systematically analyzed the biochemical composition, physical properties, and nutritional evaluation of crayfish (Procambarus clarkii) cultivated in saline-alkali water (PC-SW) and freshwater aquaculture (PC-FW), respectively. The results showed that crayfish from PC-SW had higher crude protein, crude fat, water content, and ash content. At the same time, PC-SW had a higher meat yield (16.18 +/- 0.74%) than PC-FW (p < 0.05), with no significant changes in the head weight ratio or hepatopancreas weight ratio, indicating superior crayfish quality. The trace element content of PC-SW differed significantly from that of PC-FW (p < 0.05), with the exception of Cu. To some extent, the amino acid and fatty acid compositions were similar. The no essential amino acids content of crayfish cultivated under freshwater and saline-alkali conditions was higher than the essential amino acids content. The total branched-chain amino acids (BCAAs) content was higher than the total aromatic amino acids (AACs) content in both groups; however, the BCAA to AAC ratio was similar, at approximately 2.14. The essential amino acid index results were 69.01 and 68.02, respectively. Finally, betaine and nucleotide concentrations increased and geosmin content was significantly reduced in PC-SW (3.13 +/- 0.09 mu g/kg) compared to PC-FW (4.32 +/- 0.09 mu g/kg) (p < 0.05), implying that PC-SW crayfish had a better flavor. Our findings revealed that cultivating crayfish under saline-alkali conditions can significantly improve the nutritional quality and flavor of muscle.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国水产科学研究院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台