Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp

Juanyuan HE; Xiang YU; Yanli FENG; Runfeng ZHANG; Lizhong CHEN; Hao HUANG

doi:10.13386/j.issn1002-0306.2020060342

Volume 42 Issue 8

Apr. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(8): 264-270. > DOI: 10.13386/j.issn1002-0306.2020060342

HE Juanyuan, YU Xiang, FENG Yanli, et al. Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp [J]. Science and Technology of Food Industry, 2021, 42(8): 264−270. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060342.

Citation:

PDF (680 KB)

Muscle Quality Characterization and Principal Component Analysis of Deqing Shrimp

Juanyuan HE^{1, 2,},
Xiang YU^{1, 2},
Yanli FENG^{1, 2},
Runfeng ZHANG^{1, 2},
Lizhong CHEN³,
Hao HUANG^{1, 3, ,}

1.
College of Life Science, Hubei Normal University, Huangshi 435002, China
2.
Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, Huangshi 435002, China
3.
Zhejiang Henton Biotechnology Co., Ltd., Huzhou 313200, China

More Information

Received Date: June 28, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

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.
- deqing shrimp,
- muscle quality,
- characterization,
- principal component analysis

FullText(HTML)

References (27)

References

[1]	吴海虹, 金碧茹, 徐为民, 等. 青虾离水后15 ℃贮藏温度下品质的变化[J]. 食品工业科技,2017,38(14):267−271.
[2]	丁春燕. 青虾中硝基呋喃代谢物残留的检测研究[D]. 杭州: 浙江工业大学, 2019.
[3]	陈静, 宋光同, 何吉祥, 等. 安徽省10个日本沼虾群体遗传多样性微卫星分析[J]. 淡水渔业,2018,48(3):7−12. doi: 10.3969/j.issn.1000-6907.2018.03.002
[4]	Li L, Wang W, Yusuf A, et al. Effects of dietary lipid levels on the growth, fatty acid profile and fecundity in the oriental river prawn, Macrobrachium nipponense[J]. Aquaculture Research,2020,51(5):1893−1902. doi: 10.1111/are.14539
[5]	Kong Y, Ding Z, Zhang Y, et al. Types of carbohydrate in feed affect the growth performance, antioxidant capacity, immunity, and activity of digestive and carbohydrate metabolism enzymes in juvenile Macrobrachium nipponense[J]. Aquaculture,2019,512:734282−734282. doi: 10.1016/j.aquaculture.2019.734282
[6]	梁洁, 庞敏, 李林静, 等. 稻田与清水养殖模式下小龙虾肉的理化特性比较[J]. 湖南农业科学,2018(5):79−81.
[7]	刘永涛, 董靖, 夏京津, 等. 不同饲料对稻田养殖克氏原螯虾肌肉质构特性和营养品质的影响[J]. 浙江农业学报,2019,31(12):1996−2004. doi: 10.3969/j.issn.1004-1524.2019.12.07
[8]	徐晨, 葛庆丰, 诸永志, 等. 不同地区小龙虾营养价值和品质的比较研究[J]. 肉类研究,2019,33(8):7−11.
[9]	王伟. 气味、色泽、质构评价虾鲜度的研究[J]. 食品研究与开发,2017,38(22):176−182. doi: 10.3969/j.issn.1005-6521.2017.22.036
[10]	王广军, 孙悦, 郁二蒙, 等. 澳洲淡水龙虾与克氏原螯虾肌肉营养成分分析与品质评价[J]. 动物营养学报,2019,31(9):4339−4348.
[11]	钟鸿干, 马军, 姜芳燕, 等. 2种养殖模式下斑石鲷肌肉营养成分及品质的比较[J]. 江苏农业科学,2017,45(1):155−158.
[12]	万金娟, 陈友明, 邵俊杰, 等. 盱眙地区不同养殖模式下克氏原螯虾肌肉品质的比较分析[J]. 动物营养学报,2020,32(2):965−972. doi: 10.3969/j.issn.1006-267x.2020.02.053
[13]	问思恩, 刘涛, 王丰, 等. 岷县高原鳅肌肉营养成分分析与品质评价[J]. 食品工业科技,2018,39(17):288−293.
[14]	彭永兴, 许祥, 程玉龙, 等. 海水和淡水养殖凡纳滨对虾肌肉营养成分的比较[J]. 水产科学,2013,32(8):435−440. doi: 10.3969/j.issn.1003-1111.2013.08.001
[15]	陈晓明, 成兆友, 赵建民. 盱眙龙虾肌肉营养成分分析与评价[J]. 食品工业科技,2010(7):345−349.
[16]	李晓, 王晓璐, 王颖, 等. 盐度对养殖凡纳滨对虾肌肉营养成分的影响[J]. 中国农业科技导报,2020,22(1):130−137.
[17]	Yang Z H, Emma-Okon B, Remaley A T. Dietary marine-derived long-chain monounsaturated fatty acids and cardiovascular disease risk: A mini review[J]. Lipids in Health and Disease,2016,15(1):201−201. doi: 10.1186/s12944-016-0366-5
[18]	李文博, 罗玉龙, 刘畅, 等. 饲养方式对苏尼特羊肉挥发性风味成分和脂肪酸组成的影响[J]. 食品科学,2019,40(24):207−213. doi: 10.7506/spkx1002-6630-20190107-095
[19]	Siri-Tarino P W, Sun Q, Hu F B, et al. Saturated fatty acids and risk of coronary heart disease: Modulation by replacement nutrients[J]. Current Atherosclerosis Reports,2010,12(6):384−390. doi: 10.1007/s11883-010-0131-6
[20]	Senyilmaz-Tiebe D, Pfaff D H, Virtue S, et al. Dietary stearic acid regulates mitochondria in vivo in humans[J]. Nature communications,2018,9(1):3129−3129. doi: 10.1038/s41467-018-05614-6
[21]	Harika R K, Eilander A, et al. Intake of fatty acids in general populations worldwide does not meet dietary recommendations to prevent coronary heart disease: A systematic review of data from 40 countries[J]. Annals of Nutrition and Metabolism,2013,63(3):229−238. doi: 10.1159/000355437
[22]	Association A H. Monounsaturated fat[EB/OL]. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/monounsaturated-fats, 2015-06-01.
[23]	World Health Organization. Fats and oils in human nutrition: report of a joint expert consultation. Food and Agriculture Organization of the United Nations and the World Health Organization[J]. FAO Food and Nutrition Paper,1995,57:1−147.
[24]	易瑞恺, 胡火庚, 王尚洪. 鄱阳湖克氏原螯虾肌肉营养成分分析与评价[J]. 南昌大学学报(理科版),2013,37(3):255−258.
[25]	杨敏, 魏冰, 孟橘, 等. ω-3多不饱和脂肪酸的来源及生理功能研究进展[J]. 中国油脂,2019,44(10):110−115.
[26]	Gilani, G S. Background on international activities on protein quality assessment of foods[J]. British Journal of Nutrition,2012,108 Suppl 2:S168−182.
[27]	胡芬, 李小定, 熊善柏, 等. 5种淡水鱼肉的质构特性及与营养成分的相关性分析[J]. 食品科学,2011,32(11):69−73.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	黄冬兰，胡心蕊，胡毅青，林炜棋. 色氨酸荧光猝灭法测定食品中碘离子含量. 广东化工. 2025(01): 148-150 .
2.	王艳，包士雷，孙立瑞，窦博鑫，辛嘉英，张娜. 电化学技术在食品检测中的应用研究进展. 食品科学. 2024(03): 295-306 .
3.	黎之贤，肖培龙，任雯婧，马永志，吾热力森·阔马力别克，宋延艳，张玉，陈兆慧，如仙古丽·加玛力. PEDOT类导电聚合物/碳纳米管/Pt复合材料的制备及其电催化. 广东化工. 2024(12): 21-24 .
4.	谢桂芳，赖飞，王艺蓉，周雪丽，王晓鹭，蔡滔. 胶体金免疫层析法在食品快速检测中的应用研究进展. 食品安全导刊. 2023(32): 181-185 .