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

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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.

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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

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

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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

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References (27)

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