高盐养殖对凡纳滨对虾肌肉品质的影响

Effects of high-salinity on muscle flavor and texture in Litopenaeus vannamei

为探讨高盐养殖对凡纳滨对虾(Litopenaeus vannamei)肌肉品质的影响,本研究以高盐(58‰)与低盐(22‰)水体养殖的凡纳滨对虾为实验材料,检测生鲜样品和煮熟样品肌肉的质构物性、氨基酸组成及含量、胶原蛋白和虾青素含量等指标。结果表明,两种盐度养殖的虾生样相比较:高盐虾的硬度、咀嚼性及内聚性均显著高于低盐虾(P<0.05),而二者在胶着性、黏性方面未产生显著差异(P>0.05);两种盐度养殖的虾熟样相比较:高盐虾的咀嚼性、胶着性及内聚性3个指标显著高于低盐虾(P<0.05),其他指标未产生显著差异(P>0.05)。游离氨基酸总量(TFAA)结果显示,无论生样还是熟样,高盐虾与低盐虾的游离氨基酸总量均未产生显著差异(P>0.05)。两种盐度养殖的虾的生、熟虾肉中含量较高的为丙氨酸、甘氨酸、精氨酸和脯氨酸,且含量规律为高盐养殖凡纳滨对虾高于低盐虾;无论是生样还是熟样,高盐养殖虾均较低盐养殖虾的胶原蛋白含量和虾青素含量高。本研究通过分析质构物性、氨基酸、胶原蛋白和虾青素等指标,发现无论是生样还是熟样,高盐虾的品质均优于低盐虾。研究结果有助于探究不同盐度水体养殖的凡纳滨对虾的肌肉品质差异,为该虾的养殖和加工提供理论数据参考。

In order to analyze the effects of high salinity on muscle flavor and texture quality of Litopenaeus vannamei.Shrimp cultured in high-salinity(58‰)and low-salinty(22‰)water were used as experimental materials.The texture,physical properties,amino acid composition and content,collagen and astaxanthin content of raw and cooked samples were measured.The results showed that the hardness,masticability and cohesion of the high-salt shrimp were significantly higher than that of the low-salt shrimp(P<0.05),but there was no significant difference in stickiness and viscosity(P>0.05).Comparison of cooked samples of shrimp cultured in two salinities:the three indexes of chewability,agglutination and cohesion of high salt shrimp were significantly higher than those of low salt shrimp(P<0.05),while the other indexes did not show significant difference(P<0.05).For total free amino acids(TFAA),there was no significant difference in total free amino acids between high-salt shrimp and low-salt shrimp in both raw and cooked samples(P>0.05).The raw and cooked shrimp of the two salinized shrimp have higher content of alanine,glycine,arginine and proline.And the content of these free amino acids in the high-salt cultured shrimp is higher than that in the low-salt shrimp.Furthermore,both raw and cooked shrimp with high salt culture have higher collagen and astaxanthin content than shrimp with low salt culture.In general,the quality of high-salt shrimp is better than that of low-salt shrimp,whether raw or cooked,according to the analysis of texture properties,amino acids,collagen and astaxanthin.This study will help the industry to understand the muscle quality of Litopenaeus vannamei cultured in different salinity waters,and provide theoretical data reference for its culture and processing.