河北渔业2024,Issue(10) :30-34.DOI:10.3969/j.issn.1004-6755.2024.10.006

天津不同盐度养殖南美白对虾营养分析与品质评价

Effects of different salinities on nutritional composition in muscle of Litopenaeus vannamei in Tianjin

李艳 罗鑫 吴宁 张丹娜
河北渔业2024,Issue(10) :30-34.DOI:10.3969/j.issn.1004-6755.2024.10.006

天津不同盐度养殖南美白对虾营养分析与品质评价

Effects of different salinities on nutritional composition in muscle of Litopenaeus vannamei in Tianjin

李艳 1罗鑫 2吴宁 2张丹娜1
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作者信息

  • 1. 天津市农业生态环境监测与农产品质量检测中心,天津 300193
  • 2. 天津市水产研究所,天津 300221
  • 折叠

摘要

为有助于建立科学的凡纳滨对虾营养质量分级体系,测定和分析了不同盐度(2‰~36‰)养殖条件下,凡纳滨对虾(Litopenaeus vannamei)肌肉中的常规营养成分以及氨基酸的含量与组成.结果表明,随着盐度的升高,凡纳滨对虾肌肉中的水分含量呈现显著的下降趋势,而粗蛋白含量则呈现显著上升趋势,各盐度组中粗脂肪含量的变化无统计学上的显著性差异,盐度2‰组的水分含量显著高于盐度4‰~36‰组,而盐度20‰组的粗蛋白含量则显著高于盐度2‰、4‰、6‰、12‰和36‰组.凡纳滨对虾肌肉中共检测出16种氨基酸,其中盐度20‰组的氨基酸总量、必需氨基酸含量、非必需氨基酸含量以及呈味氨基酸含量均显著高于其他盐度组,盐度20‰条件下的苏氨酸、丝氨酸、谷氨酸、甘氨酸、亮氨酸、络氨酸、赖氨酸均显著高于其他盐度组(P<0.05),而各盐度组间苯丙氨酸含量则无显著差异(P>0.05).综上所述:在盐度20‰的养殖环境下,凡纳滨对虾的肌肉营养价值和风味均表现出显著优势.

Abstract

To help establish a scientific grading system for nutritional quality of Pacific white shrimp(Litopenaeus vannamei),the conventional nutritional components,amino acid content and composi-tion in the muscle of Pacific white shrimp were measured and analyzed under different salinity(2 ‰~36 ‰)aquaculture conditions.The results showed that with the increase of salinity,the water con-tent in the muscles of Pacific white shrimp showed a significant downtrend,while the crude protein content showed a significant uptrend.There was no statistically significant difference in the changes of crude fat content among the salinity groups,The moisture content of the 2 ‰ salinity group was sig-nificantly higher than that of the 4 ‰ to 36 ‰ salinity group,while the crude protein content of the 20 ‰ salinity group was significantly higher than that of the 2 ‰,4 ‰,6 ‰,12 ‰,and 36 ‰ salini-ty groups.16 amino acids were detected in the muscles of Pacific white shrimp,among which the total amino acid content,essential amino acid content,non-essential amino acid content,and flavor amino acid content of the 20 ‰ salinity group were significantly higher than those of other salinity groups,Under a salinity of 20 ‰,the levels of threonine,serine,glutamic acid,glycine,leucine,tyrosine,and lysine were significantly higher than those in other salinity groups(P<0.05),while there was no significant difference in phenylalanine content among the salinity groups(P>0.05).In summary,in a farming environment with a salinity of 20 ‰,the muscle nutritional value and flavor of Pacific w hite shrimp show significant advantages.

关键词

凡纳滨对虾(Litopenaeus/vannamei)/盐度/营养成分/天津

Key words

Litopenaeus vannamei/salinity/nutritional composition/Tianjin

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基金项目

天津市农业发展服务中心种业青年科技创新项目(zxkj202426)

天津市农业发展服务中心青年科技创新项目(zxkj202450)

天津市农业生态环境监测与农产品质量检测中心青年科技创新项目(nyzj202205)

出版年

2024
河北渔业
河北省水产学会 河北省水产技术推广站

河北渔业

影响因子:0.179
ISSN:1004-6755
参考文献量19
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