| 不同养殖模式的凡纳滨对虾品质的比较 |
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| 引用本文： | 岑剑伟,王剑河,李来好.不同养殖模式的凡纳滨对虾品质的比较[J].水产学报,2008,32(1):39-44. |
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| 作者姓名： | 岑剑伟 王剑河 李来好 |
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| 作者单位： | 1. 中国水产科学研究院南海水产研究所,广东,广州,510300
2. 广东省海洋与渔业局,广东,广州,510222 |
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| 基金项目： | 农业部农业结构调整技术研究专项基金
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广东省科技攻关项目 |
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| 摘 要： | 仪器分析法(营养成份分析和质构分析)与感官评价法有机结合,以对虾口感为主要考核指标,建立对虾品质鉴定体系,并以此法对无公害海水养殖、传统海水养殖及传统淡水养殖对虾3种不同养殖模式下生产的对虾品质进行比较.结果表明:3种对虾的机体营养成分组成差异不大,只有无公害虾肌苷酸含量明显高于其余两组,达2.76 mg·g-1.氨基酸分析中表明:无公害海水养殖对虾的必需氨基酸、非必需氨基酸、鲜味氨基酸及氨基酸总量等指标优于其余样品;无公害虾的感官指标基本上与海水虾相似,3种虾的色泽和气味指标差异不明显(P＞0.05),无公害虾的滋味及口感均比其它两组对照好;多汁性指标则以淡水虾最佳.在质构分析方面,3种虾硬度指标差异显著(P＜0.05),无公害虾与海水虾在肌肉的弹性及咀嚼性无显著性差异(P＞0.05),与淡水虾差异显著(P＜0.05),其结果与感官评价基本一致.本文全面比较3种对虾品质上差异,揭示对虾口感差异内在因素,为对虾品质评价提供了方法和手段.
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| 关 键 词： | 凡纳滨对虾 营养成分 感官评价 质构分析 品质鉴定 |
| 文章编号： | 1000-0615（2008）01-0039-06 |
| 收稿时间： | 2007-04-23 |
| 修稿时间： | 2008/1/16 0:00:00 |
Comparative study on quality evaluation of Litopenaeus vannamei cultured in different models |
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| CEN Jianwei,Wang Jianhe and LI Laihao.Comparative study on quality evaluation of Litopenaeus vannamei cultured in different models[J].Journal of Fisheries of China,2008,32(1):39-44. |
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| Authors: | CEN Jianwei Wang Jianhe and LI Laihao |
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| Institution: | South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences |
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| Abstract: | The instrumental measurement methods (nutrition components analysis and texture measurement) and sensory evaluation were integrated to set up the shrimp quality determination system by the criteria of palatability.This system was adopted to compare the quality difference in three kinds of shrimp, non pollution shrimps(short for non social effects of pollution shrimps), seawater shrimps and freshwater shrimps. The results showed that there is no significant difference (P>0.05) of the nutritional components
between these shrimps. IMP of the non pollution shrimps is the highest in them,
and it reaches 2.76 mg·g-1.The advantages of non pollution shrimps are sho
wed in the amino acid test of essential amino acid, non essential amino acids flavor amino acid and total amino acid index. The attributes of non pollution shrimps are mostly similar to sea water shrimps in the trained sensory evaluation. No differences(P>0.05) of color and aroma were observed in these sh
rimps, and the flavor and tenderness of non pollution shrimps are better than other two shrimps. The fresh water shrimps have the best juiciness intensity. Significant effect(P<0.05) on hardness of these three kinds of shrimp was detected in the texture measurement. There was no differences(P>0.05) between the non pollution shrimps and sea water shrimps for the springiness and chewiness, but reversed between non pollution shrimps and fresh water shrimps. The results of instrumental texture measurement are quite correlated with those of sensory evaluation. Being adopted to elucidate quality differences of Litopenaeus vannamei, this method might aid the establishment of its quality evaluation. |
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| Keywords: | Litopenaeus vannamei nutrition component sensory evaluation texture measurement quality evaluation |
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