德清青虾肌肉品质特性及其主成分分析

Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp

本研究对德清青虾肌肉质构参数、常规营养成分、脂肪酸和氨基酸组分进行测定,并采用主成分分析方法对影响肌肉品质的因素进行分析。结果表明:德清青虾肌肉结实有弹性。肌肉内水分、粗蛋白、粗脂肪和粗灰分含量分别为73.238%、15.663%、0.8%和1.39%。德清青虾肌肉富含多不饱和脂肪酸组分,占到肌肉脂肪酸总量的37.79%,其中EPA占23.45%。德清青虾肌肉含有17种氨基酸,必需氨基酸占氨基酸总量的51.50%,必需氨基酸与非必需氨基酸的比值为106.20%,符合FAO/WHO的理想模式。氨基酸评分(AAS)和化学评分(CS)结果显示,第一和第二限制性氨基酸分别为缬氨酸和亮氨酸,其中必需氨基酸指数(EAAI)为75.55,表明德清青虾肌肉中必需氨基酸含量丰富且均衡。相关性分析表明,德清青虾肌肉粗脂肪含量与其硬度和黏性分别呈显著正相关和负相关(P<0.05)。主成分分析结果表明,硬度、黏性、咀嚼性、弹性是影响德清青虾肌肉品质的主要因素。综上所述,德清青虾具有较优的肌肉营养品质和质构特性,是一种优质淡水产品。

Texture characteristics,normal nutritional composition,fatty acids and amino acids of Deqing shrimp muscle were investigated in the present study.Then,factors affecting muscle quality of Deqing shrimp were confirmed using principal component analysis.The results indicated that the muscle of Deqing shrimp was firm-fleshed and flexible.The moisture content,crude protein,crude fat and crude ash of Deqing shrimp muscle were 73.238%,15.663%,0.8%and 1.39%,respectively.Deqing shrimp muscle was rich in poly-unsaturated fatty acid and the ratios of poly-unsaturated fatty acid and EPA to total fatty acid were 37.79%and 23.45%,respectively.Seventeen of common amino acids were detected in Deqing shrimp muscle.The ratios of essential amino acids to total amino acids and total essential amino acids to total nonessential amino acids were 51.5%and 106.20%,respectively,which was conform to FAO/WHO standards.According to the results of amino acid scores(AAS)and chemical score(CS),the first and second limiting amino acids were Val and Leu,respectively.The essential amino acid index was 75.55 which indicated that the essential amino acid of Deqing shrimp muscle was nutritious and well-balanced.Results of correlation analysis showed that crude fat contents was significantly positively and negatively correlated with hardness and gumminess,respectively(P<0.05).Hardness,gumminess,chewiness and springiness were the main influencing factors on muscle quality of Deqing shrimp according to the results of principal component analysis.In summary,Deqing shrimp would be a high-quality freshwater shrimp with better muscle nutrition quality and texture properties.