Cui Jie, Meng Can, Liu Bolin, Li Weidong
Anhui Provincial Center for Disease Control and Prevention, Hefei 230601, China.
Wei Sheng Yan Jiu. 2020 Nov;49(6):962-968. doi: 10.19813/j.cnki.weishengyanjiu.2020.06.016.
To analyze and evaluate the nutritional composition of five main products of freshwater shrimp including crawfish, river prawn, macrobrachium, freshwater shrimp, exopalaemon modestus in Anhui Province.
Conventional and biochemical analytical method were used to detect the moisture, ash, crude protein, crude fat, amino acid, fatty acid, minerals and vitamin.
The contents of crude protein, crude fat, ash of the five freshwater shrimp were 13. 9-20. 8 g/100 g edible, 0. 6-2. 2 g/100 g edible, 1. 5-4. 1 g/100 g edible, respectively. A total of 18 amino acids were detected, the content of which were 11600-18600 mg/100 g edible. The amount of nine essential amino acid was measured to be 5336-9342 mg/100 g edible. The main restrictive amino acids in the five kinds of shrimps were methionine and cysteine, threonine and valine. The essential amino acid indexes in five kinds of shrimps(EAAI) were 39. 62 and 31. 81, 28. 65, 44. 85, and 33. 48, respectively. Fourteen types of fatty acid were detected. The total content of fatty acid was 287-1851 mg/100 g edible. The monounsaturated fatty acid(MUFA) and the polyunsaturated fatty acid(PUFA) were 12-234 mg/100 g edible, 164-377 mg/100 g edible, respectively. Nine minerals were detected which including five microelements and four microelements. The content of calcium in river prawn, macrobrachium and exopalaemon modestus was higher than that in crawfish and freshwater shrimp. The content of phosphorus, kalium, sodium, magnesium in five freshwater shrimp were 221-296 mg/100 g edible, 196-278 mg/100 g edible, 120. 7-202. 7 mg/100 g edible, 37-95 mg/100 g edible, respectively. The content of iron, manganese, cuprum in crawfish were higher than the others. The content of zinc in river prawn and exopalaemon modestus was high. Moreover, the vitamin B_2 and E were also detected in five freshwater shrimp. The content of vitamin B_2 and E were 0. 02-0. 07 mg/100 g edible and 1. 61-3. 30 mg/100 g edible.
Five main products of freshwater shrimp in Anhui belong to super nutritional value food which contained high protein, variety of amino acid, low fat, a certain amount of vitamin B_2 and E, rich in minerals.
分析和评价安徽省小龙虾、河虾、沼虾、青虾、秀丽白虾5种主要淡水虾产品的营养成分。
采用常规及生化分析方法检测水分、灰分、粗蛋白、粗脂肪、氨基酸、脂肪酸、矿物质和维生素。
5种淡水虾的粗蛋白、粗脂肪、灰分含量分别为13.9～20.8g/100g可食部、0.6～2.2g/100g可食部、1.5～4.1g/100g可食部。共检测出18种氨基酸，含量为11600～18600mg/100g可食部。9种必需氨基酸含量为5336～9342mg/100g可食部。5种虾的主要限制氨基酸为蛋氨酸+胱氨酸、苏氨酸和缬氨酸。5种虾的必需氨基酸指数（EAAI）分别为39.62、31.81、28.65、44.85、33.48。检测出14种脂肪酸，脂肪酸总量为287～1851mg/100g可食部。单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）分别为12～234mg/100g可食部、164～377mg/100g可食部。检测出9种矿物质，包括5种常量元素和4种微量元素。河虾、沼虾和秀丽白虾的钙含量高于小龙虾和青虾。5种淡水虾的磷、钾、钠、镁含量分别为221～296mg/100g可食部、196～278mg/100g可食部、120.7～202.7mg/100g可食部、37～95mg/100g可食部。小龙虾的铁、锰、铜含量高于其他种类。河虾和秀丽白虾的锌含量较高。此外，5种淡水虾中还检测出维生素B2和维生素E，含量分别为0.02～0.07mg/100g可食部、1.61～3.30mg/100g可食部。
安徽省5种主要淡水虾产品属于高营养价值食品，富含高蛋白、多种氨基酸、低脂肪、一定量的维生素B2和维生素E，矿物质丰富。
