凡纳滨对虾营养、滋味及质构特性分析与评价

Analysis and evaluation of nutrition, flavor and texture characteristics of Penaeus vannamei cultured in salt fields

中文关键词:  盐田虾，营养成分，滋味物质，质构特性，营养评价

英文关键词:Penaeus vannamei  nutritional composition  taste compounds  texture characteristics  nutrition evaluation

中文摘要:

      目的 分析和评价生长在海水盐度30‰以上的盐田蒸发池或泥沙质大水面内的生态型盐田虾(凡纳滨对虾)的营养、滋味、质构特性等品质。方法 以淡水养殖的凡纳滨对虾(D0)为对照, 对滨州市两种不同盐度下生产的盐田虾(凡纳滨对虾, Y45和Y30)的常规营养成分、氨基酸、脂肪酸、主要矿质元素、活性物质、游离氨基酸、核苷酸、季胺化合物、有机酸、质构和熟制后的色度进行分析, 并进行营养品质评价。结果 与淡水虾相比, 盐田虾的蛋白质和灰分含量更高, 脂肪含量更低。盐田虾和淡水虾中均检出18种氨基酸, 谷氨酸含量最高, 其次为天门冬氨酸, 色氨酸含量最低, 必需氨基酸占氨基酸总量的比例均高于35.38%, 必需氨基酸指数远高于100, 氨基酸平衡效果好, 营养价值高; 3组对虾中脂肪酸的不饱和程度高; 盐田虾中钙、钠、氯、镁等矿质元素显著高于淡水虾, 牛磺酸和虾青素等活性物质含量远高于淡水虾, 但其熟制后的体色偏淡; 盐田虾蛋白质、磷、钠、氯、镁的营养质量指数远高于1, 提供这些营养素的能力远大于提供热能的能力。滋味物质中, 盐田虾中游离氨基酸含量高达3119.88 mg/100 g (Y45), 无机离子中的Na+、Cl-, 甜菜碱, 酒石酸含量显著高于淡水虾, 游离氨基酸中的精氨酸、甘氨酸、丙氨酸、谷氨酸, 无机离子、甜菜碱、酒石酸、乳酸和琥珀酸是其滋味的主要贡献者, 其他有机酸、呈味核苷酸、还原糖等也为其提供了更丰富的滋味。从质构结果看, 盐田虾的肌肉硬度和剪切力低, 弹性高, 肉质更细嫩。结论 盐田虾(凡纳滨对虾)是一种高蛋白、低脂肪、氨基酸组成均衡、滋味鲜甜、膳食营养价值较高的食品。

英文摘要:

      Objective To systematically analyze the nutrition, taste and texture characteristics of salt field shrimp, an ecological shrimp (Penaeus vannamei) that grows in salt field evaporation ponds or muddy and sandy water surfaces with a salinity of over 30‰. Methods Taking freshwater cultured Penaeus vannamei (D0) as control, the conventional nutritional components, amino acids, fatty acids, major mineral elements, active substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, texture, and color after cooking of two kinds of salt field shrimps cultured in different salinity fields (Penaeus vannamei, recorded as Y45 and Y30 separately) in Binzhou City were analyzed, and their nutritional quality was evaluated. Results Compared with freshwater shrimp, salt field shrimp had higher protein and ash content, and lower fat content. The 18 kinds of amino acids were detected in both salt field shrimp and freshwater shrimp, with glutamic acid being found the highest level, followed by aspartic acid, and tryptophan the lowest content. The proportion of essential amino acids to the total amino acid content in shrimp of all 3 groups were higher than 35.38%, and the essential amino acid index was much higher than 100, indicating balanced amino acids and high nutritional value. The unsaturation degree of fatty acids in all three groups of shrimp was high and the mineral elements such as calcium, sodium, chlorine, and magnesium in salt field shrimp were significantly higher than those in freshwater shrimp. The content of active substances such as taurine and astaxanthin was much higher than that in freshwater shrimp, but their body color tended to be lighter after cooking. The nutritional quality index of protein, phosphorus, sodium, chlorine, and magnesium in salt field shrimp was much higher than 1, indicating that salt field shrimp had greater ability to provide these nutrients than to provide thermal energy. In terms of flavor substances, the content of free amino acids in salt field shrimp was as high as 3119.88 mg/100 g (Y45), and the content of Na+, Cl–, betaine, and tartaric acid was significantly higher than that in freshwater shrimp. Free amino acids Arg, Gly, Ala, Glu, inorganic ions, betaine, tartaric acid, lactic acid, and succinic acid were the main contributors to its taste, while other organic acids, flavor nucleotides, reducing sugars, etc. also provided it with richer taste. From the texture results, it could be seen that the muscle hardness and shear force of salt field shrimp were low and the elasticity was high, which means the meat of salt field shrimp was more tender than that of freshwater shrimp. Conclusion In summary, salt field shrimp (Penaeus vannameii) is a food with high protein, low fat, balanced amino acid composition, fresh and sweet taste, and high dietary nutritional value.