| 烹饪方式对野生与养殖青虾营养价值的影响 |
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| 引用本文： | 王欣宇,钱佳敏,张进杰,杨文鸽,楼乔明,徐大伦.烹饪方式对野生与养殖青虾营养价值的影响[J].核农学报,2020,34(6):1257-1265. |
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| 作者姓名： | 王欣宇 钱佳敏 张进杰 杨文鸽 楼乔明 徐大伦 |
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| 作者单位： | 宁波大学食品与药学学院,浙江 宁波 315211 |
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| 基金项目： | 浙江省公益性项目;浙江省食品药品监管系统科技计划项目;浙江省湖州市公益性应用研究项目 |
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| 摘 要： | 为提高青虾的食用营养价值,以不同处理(生鲜、蒸制、煮制)后的野生和养殖青虾为原料,以尾部肌肉和虾黄的基本营养成分、脂肪酸和矿物质含量为评价指标,采用相关国家标准进行检测与分析。结果表明,野生青虾中碳水化合物含量显著高于养殖虾(P<0.05),虾黄中粗脂肪含量(96 mg·g^-1)低于养殖虾(135 mg·g^-1)。脂肪酸主要贮存在虾黄中,尤其是单不饱和脂肪酸(MUFA)。青虾中富含钙、锶等多种矿物质;有害元素汞和镉主要在虾黄中富集,但含量均低于国家安全标准。蒸制或煮制后肌肉中粗灰分和碳水化合物含量上升,水分含量下降。相较于蒸制,煮制流失更多脂肪酸和矿物质。综合比较,养殖青虾肌肉中蛋白质和脂肪酸与野生青虾相比差异不显著,但虾黄中脂肪酸含量更加丰富、重金属富集量低,食用安全更高。烹饪方法中,与煮制相比蒸制能保留更多的营养成分。本研究为青虾的合理食用以及食用安全提供了一定的理论依据。
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| 关 键 词： | 青虾 营养成分 脂肪酸 矿物质元素 烹饪方式 |
| 收稿时间： | 2018-11-19 |
Effects of Cooking Methods on Nutritional Value of Wild and Cultured Freshwater Shrimp |
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| WANG Xinyu,QIAN Jiamin,ZHANG Jinjie,YANG Wenge,LOU Qiaoming,XU Dalun.Effects of Cooking Methods on Nutritional Value of Wild and Cultured Freshwater Shrimp[J].Acta Agriculturae Nucleatae Sinica,2020,34(6):1257-1265. |
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| Authors: | WANG Xinyu QIAN Jiamin ZHANG Jinjie YANG Wenge LOU Qiaoming XU Dalun |
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| Institution: | College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315211 |
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| Abstract: | In order to improve the edible nutritional value of freshwater shrimps, the nutrient composition, fatty acids and mineral composition of muscles and shrimp yolk fetched from the wild and cultured freshwater shrimps under different process (fresh, steaming, boiling) were quantified by national standards. The results showed that the carbohydrate content of wild shrimps was significantly higher than that of farmed shrimps (P<0.05), while the crude fat content in wild shrimps’ yolk (96±4 mg·g-1) was lower than that of cultured shrimps significantly (135±3 mg·g-1). Fatty acids were mainly stored in shrimp yolk, especially monounsaturated fatty acids (MUFA). Shrimp muscle and yolk were rich in calcium (Ca), strontium (Sr) and other mineral elements. Harmful mercury (Hg) and cadmium (Cd) were stored in shrimp yolk, but they were all below the national standard limit. The content of crude ash and carbohydrate in the muscles increased significantly after steaming and boiling, but the water content decreased significantly. Compared with steaming, boiling process resulted in more significant decrease in fatty acids and minerals. The comprehensive comparison showed that the content of protein and fatty acids in the muscles of cultured shrimps were not different significantly with wild shrimps. But the fat content of shrimp yolk in farmed freshwater shrimps was more abundant, and shrimp yolk’s ability to enrich heavy metal was weaker, so the cultured shrimps were safer than the wild. In the cooking methods, steaming remained more nutrients than boiling. This study provided a theoretical basis for the reasonable consumption and food safety of freshwater shrimp. |
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| Keywords: | freshwater shrimp nutrient composition fatty acid mineral element cooking method |
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