不同月份的潜江小龙虾营养品质比较研究

Comparison of nutrient qualities of Qianjiang crayfish in different months

中文关键词:  小龙虾  营养价值  月份  氨基酸  色度  质构特性  品质评价

英文关键词:crawfish  nutritional value  different month  amino acids  color  texture characteristics  quality evaluation

中文摘要:

      目的 评价不同月份潜江小龙虾的品质。方法 测定3月、5月以及7月份的潜江小龙虾的氨基酸组成与含量、蒸煮损失率、色度、质构特性等品质指标。结果 3个不同月份的小龙虾虾肉中组氨酸、甘氨酸、脯氨酸较为接近, 没有显著差异(P>0.05)。但5月份和7月份的赖氨酸、蛋氨酸等13种氨基酸的含量显著高于3月份的小龙虾(P<0.05)。5月份的小龙虾蒸煮损失率最低, 保水性好。随着月份的增加, 小龙虾虾肉的亮度值和黄度值先增加后降低。5月份和7月份的小龙虾虾肉的硬度和弹性显著高于3月份小龙虾(P<0.05)。结论 不同月份小龙虾的蛋白质含量、保水性、色度以及质构方面存在一定差异, 这可能是由气温以及环境变化的差异造成的, 但这些差异不会对小龙虾的加工和食用有显著影响。

英文摘要:

      Objective To evaluate the quality of Qianjiang crayfish in different months. Methods The quality indexes such as amino acid composition and content, cooking loss, color and texture characteristics of Qianjiang crayfish in March, May and July were determined. Results The histidine, glycine and proline in crayfish meat in three different months were relatively close and there was no significant difference (P>0.05). However, the content of 13 kinds of amino acids, including lysine, and methionine, in May and July were significantly higherthan those in March (P<0.05). The crayfish in May had the lowest cooking loss rate and good water retention. As the months increased, the brightness and yellowness value of crayfish meat first increased and then decreased. The hardness and elasticity of crayfish meat in May and July were significantly higher than those in March (P<0.05). Conclusion There are differences in protein content, water retention, color and texture characteristics among crayfish in different months, which may be caused by differences in temperature and environmental. However, these differences do not have a significant effect on the processing and consumption of crayfish.