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投稿时间：2018-10-20
投稿时间：2018-10-20
中文摘要: 通过对性早熟的中华绒螯蟹可食部分营养价值和滋味研究比较不同部位营养价值。结果表明：雄蟹腿部、腹部肌肉和性腺中蛋白质含量分别为15.84%、14.95%、9.15%，粗脂肪含量为0.73%、1.02%、20.68%；雌蟹腿部和腹部肌肉和性腺蛋白质含量为15.10%、15.03%、8.18%，粗脂肪含量为0.93%、1.57%、34.62%，蟹肉中蛋白质含量高，粗脂肪含量低是良好的白肉。蟹肉中矿物质含量较高，雄蟹腿部肌肉的∑ω3：∑ω6 值为0.72 低于雌蟹1.39，但腹部肌肉∑ω3：∑ω6 比值为1.56 远高于雌蟹0.59，蟹黄∑ω3：∑ω6 值为0.45 高于蟹膏0.37。蟹黄、蟹膏中的二十二碳六烯酸（docosahexaenoic acid，DHA）、二十碳五烯酸（eicosapentaenoic acid，EPA）含量之和分别为 681.42、549.47 mg/100 g高于蟹肉部分。早熟蟹含有大量人体所需的必需氨基酸，氨基酸评分高。雄蟹腿部、腹部肌肉和蟹膏中的呈味氨基酸含量分别为76.99%、77.87%、47.24%，都高于雌蟹。早熟蟹基本成分、矿物质含量和总氨基酸与成熟蟹相差较小，但脂肪酸、游离氨基酸含量低于成熟蟹，可能是由于其发育程度还未完全。
Abstract:Through the research on the nutritional value and taste of precocious Eriocheir sinensis compared the nutritionad value of different parts.The results showed that the protein content in the legs，belly muscles and gonad of male crabs was 15.84%，14.95%and 9.15%，and the crude fat content was 0.73%，1.02%and 20.68%.The protein content in the legs，belly muscles and gonad of male crabs was 15.10%，15.03%and 8.18%，crude fat content was 0.93%，1.57%and 34.62%，crab meat had a high protein content and low fat content.They were good white meats.The mineral content of crab meat was higher.The ratio of ∑ω3：∑ω6 was 0.72 lower than that of female crab 1.39，but the ratio of abdominal muscle was 1.56，which was much higher than female crab 0.59，and the ratio of female crab ∑ω3：∑ω6 was 0.45 higher than crab paste 0.37.The sum of the contents of docosahexaenoic acid（DHA）and eicosapentaenoic acid（EPA）in female crab and male crab was 681.42 mg/100 g and 549.47 mg/100 g.Precocious crab contains a large number of essential amino acids required by the human body and had a high amino acid score.The taste amino acid contents of male crab leg，abdominal muscles and male crab were 76.99 %，77.87 % and 47.24 %，which were higher than female crabs.Compared with mature crabs，the basic composition，mineral content and taste of precocious Eriocheir sinensis were similar to those of mature crabs，but the fatty acid content was slightly lower than that of mature crabs.The development level was not yet complete.
文章编号：201916020 中图分类号： 文献标志码：
基金项目:项目基金：水产动物遗传育种中心上海市协同创新中心（ZF1206）；上海市科委工程中心建设（11DZ2280300）
| 作者 | 单位 |
| 徐志善，孙钦军，王锡念，包建强 | 1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海 201306；3.农业部水产品贮藏保鲜质量安全风险评估实验室上海，上海 201306 |
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