不同地区小龙虾营养价值和品质的比较研究

以南京浦口、苏州太湖和宿迁泗洪地区的小龙虾作为研究对象，对其主要营养成分与品质进行比较分析。结果表明：宿迁泗洪地区小龙虾咀嚼性和弹性较好，苏州太湖地区小龙虾的嫩度较高；三地小龙虾皆有较高的营养价值，粗蛋白含量以宿迁泗洪地区小龙虾相对较高，为（15.86±0.36）%，且与其他2 个地区差异显著（P＜0.05）；粗脂肪含量以南京浦口地区小龙虾相对较高，为（1.46±0.10）%，与苏州太湖地区小龙虾差异显著（P＜0.05）；三地小龙虾不饱和脂肪酸含量皆能达到60%以上，其中以宿迁泗洪地区小龙虾最高，为61.98%；三地小龙虾均检测出多种氨基酸成分，宿迁泗洪地区小龙虾的必需氨基酸占比最高，达到35.85%；通过对测定出的呈味氨基酸进行分析，根据其滋味阈值计算味道强度值，南京浦口地区小龙虾的鲜味较为明显，同时，甜味氨基酸和苦味氨基酸对小龙虾的滋味也有一定的贡献。

Comparative Analysis of Nutritional Value and Quality of Crayfish from Different Areas of China

Crayfish from Nanjing’s Pukou, Suzhou’s Taihu Lake and Suqian’s Sihong were used for comparative analysis of macronutrients and quality. The results showed that better chewiness and elasticity for Sihong crayfish and better tenderness for Taihu Lake crayfish were found among the growing regions. Crayfish from all three regions had high nutritional value. The crude protein content of Sihong crayfish was (15.86 ± 0.36)%, significantly higher than that of crayfish from the other regions (P < 0.05). The crude fat content of Pukou crayfish was (1.46 ± 0.10)%, significantly higher than that of crayfish from the other regions (P < 0.05). The unsaturated fatty acid contents of crayfish from the three regions were all higher than 60%, with the highest value being observed in Sihong crayfish (61.98%). All crayfish contained a variety of amino acids, and the highest proportion of essential amino acids (35.85%) was noticed in Sihong crayfish. Based on the taste intensity (taste activity value, TAV) calculated for the taste-active amino acids from the taste threshold, Pukou crayfish had a strong umami taste. Besides, sweet and bitter amino acids contributed to the taste of crayfish.