Position: Home > Articles > Intrinsic quality comparison of cultured crab(Eriocheir sinensis)
Chinese Agricultural Science Bulletin
2008,24
(3)
463-468
养殖中华绒鳌蟹风味品质比较研究
作 者：
朱清顺;柏如发
单 位：
江苏省淡水水产研究所
关键词：
养殖品牌;中华绒鳌蟹;可食部分;氨基酸组成
摘 要：
通过对江苏太湖、阳澄湖、滆湖、长荡湖、固城湖、洪泽湖、高宝湖、大纵湖八大养殖品牌河蟹测试分析,结果表明:平均体重120-200g的商品蟹,可食部分总指数>30%,最高的太湖蟹达35.71%,最低的滆湖蟹为30.01%,各品牌河蟹之间差异不显著(p>0.05)。肥满度以滆湖蟹最高,阳澄湖蟹最低,各品牌河蟹之间差异不显著(p>0.05)。固城湖蟹的粗蛋白含量显著高于阳澄湖蟹(p<0.05),虽高于其它品牌河蟹,但差异不显著(p>0.05)。可食部分17种氨基酸总量依次为:17.48、15.90、17.31、18.21、19.42、16.62、17.85、17.25;固城湖蟹与阳澄湖蟹的差异达极显著水平(p<0.01),与洪泽湖蟹的差异达显著水平(p<0.05),长荡湖蟹与阳澄湖蟹的差异达显著水平(p<0.05),其它品牌河蟹之间的差异不显著(p>0.05)。固城湖蟹鲜味氨基酸含量显著高于阳澄湖蟹(p<0.05),其它品牌河蟹差异不显著(p>0.05)。必需氨基酸指数依次为:77.29,75.80,83.12,78.73,77.33,70.55,75.91,73.93。必需氨基酸含量分别占总氨基酸的47.99%、47.80%、48.01%、43.95%、47.35%、48.23%、47.81%、49.47%,低于全鸡蛋白质模式,但均明显高于FAO/WHO模式。
译 名：
Intrinsic quality comparison of cultured crab(Eriocheir sinensis)
作 者：
Zhu Qingshun, Bai Rufa (Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017)
关键词：
Eriocheir sinensis ; Brand crabs; Edible part; Amino acid composition
摘 要：
The eight brand crabs produced in Taihu lake, Yangchenghu lake, Gehu lake, Changdonghu lake, Guchenghu lake, Hongzhehu lake, Gaobaohu lake, Dazhonghu lake of Jiangsu Province , were analysed. The results showed that the average weight: 120-200 g crab products ,the edible part of the overall average, made up 30% of body weight, the highest in Taihu crabs reached 35.71%, the lowest Gehu crabs 30.01%. no significant difference between various brands of crabs (p>0.05). Fatness high in Gehu crabs highest minimum Yangcheng lake crabs, crab brand difference between not significant (p>0.05). the crude protein content of Guchenghu crabs , was significantly (p<0.05) greater than that of Yangcheng,crabs, though higher than other brands crab, but the difference was not significant (p>0.05).Total quality of 17 kinds of amino acids and essential amino acids indices (EAAI) were in turn 17.48, 15.90, 17.31, 18.21, 19.42, 16.62, 17.85, 17.25 and 77.29, 75.80, 83.12, 78.73, 77.33, 70.55, 75.91, 73.93, respectively, Guchenghu crab was significantly (p<0.01) greater than that of Yangchenghu crabs,significant difference with the level of Hongzhehu crab(p<0.05), Changdanghu crab was significantly (p<0.05) greater than that of Yangcheng crabs ,no significant difference with other brands(p>0.05). Flavor amino acids of Guchenghu crab was significantly (p<0.05) greater than that of Yangcheng crabs, no significant difference with other brands(p>0.05). The quality of essential amino acids were 47.99% , 47.80%, 48.01%, 43.95%, 47.35%, 48.23%, 47.81%, 49.47%, lower than chicken or protein patterns, but were significantly higher than international model.
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