上海海洋大学学报2024，Vol.33Issue(3)：581-589,9.DOI:10.12024/jsou.20230304129
池塘混养和专养条件下罗氏沼虾营养品质的比较
Comparative study on nutritional quality of Macrobrachium rosenbergii under mixed culture and exclusive culture conditions
摘要
Abstract
To compare and analyze the nutritional value and quality changes of the meat of M.rosenbergii produced by the Eriocheir sinensis and M.rosenbergii mixed culture mode and the traditional M.rosenbergii exclusive culture mode,the body mass,length and meat yield were measured to compare the the differences in body size of M.rosenbergii under two culture modes;moisture,protein,ash,fat,minerals,fatty acids and amino acids were measured to compare the nutritional value;and texture feature and tasty nucleotides were measured to compare the changes of shrimp meat quality.Compared with the exclusively cultured M.rosenbergii,the specification of M.rosenbergii in the mixed culture mode increased significantly,but its meat yield decreased.The fat content of shrimp meat in mixed culture decreased from(0.91±0.07)％to(0.59±0.05)％,with a significant difference;The contents of calcium,magnesium phosphorous and cuprum in shrimp meat increased;the EPA content in fatty acids decreased from(15.59±0.66)％to(13.64±0.71)％;the EAAI score of amino acids increased slightly;the nutritional value of M.rosenbergii changed slightly;the hardness of shrimp meat in mixed culture increased significantly;and the content of AMP and IMP in tasty nucleotides increased from(78.15±1.23)g/100 g and(162.90±2.67)g/100 g to(86.96±1.87)g/100 g and(175.12±3.01)g/100 g.The quality of shrimp meat in mixed culture was significantly improved.The specification of M.rosenbergii produced by the Eriocheir sinensis and M.rosenbergii mixed culture mode significantly increased,with little change in nutritional composition,and the quality of shrimp meat significantly improved,which is in line with consumer taste and has excellent market prospects.关键词
河蟹-罗氏沼虾池塘混养模式/罗氏沼虾池塘专养模式/罗氏沼虾/营养品质/呈味核苷酸Key words
Eriocheir sinensis and M.rosenbergii mixed culture mode/M.rosenbergii exclusive culture/Macrobrachium rosenbergii/nutritional quality/flavor nucleotides分类
农业科技引用本文复制引用
周聃,刘梅,房伟平,倪蒙,邹松保,原居林..池塘混养和专养条件下罗氏沼虾营养品质的比较[J].上海海洋大学学报,2024,33(3):581-589,9.基金项目
湖州市公益性应用研究项目(2023GZ39) （2023GZ39）
浙江省科技计划项目(2022C02027) （2022C02027）
