Li Xiao, Wang Ying, Li Hongyan, Jiang Xiaodong, Ji Lei, Liu Tianhong, Sun Yuanqin
Marine Science Research Institute of Shandong Province Qingdao China.
Qingdao Quality Evaluation and Utilization Engineering Research Center for Aquatic Organism Qingdao China.
Food Sci Nutr. 2021 Aug 10;9(10):5352-5360. doi: 10.1002/fsn3.2457. eCollection 2021 Oct.
The Pacific white shrimp, , is an important fisheries resource in China. To investigate the differences in nutritional quality among strains, we analyzed and compared the basic muscle nutritional components, amino acid (hydrolyzed and free) compositions, and fatty acid compositions among four strains (Universal, KH-1, Syaqua, and common). The result showed that under an efficiency aquaculture model, all four strains had high protein (21.1%-22.3%) and low fat (0.8%-1.1%). The Universal strain was highest in protein and fat as well as essential amino acid score (147.97). The Syaqua strain had the highest levels of polyunsaturated fatty acids (44.88%). The KH-1 strain had the highest free amino acid content (2.68%), which contributes to the taste. Our findings revealed that strain-specific variability exists in chemical composition of the shrimp under controlled condition, which may provide buying reference for consumers.
凡纳滨对虾是中国重要的渔业资源。为研究不同品系凡纳滨对虾营养品质的差异，我们分析比较了四个品系（广泰、KH-1、正大、普通）凡纳滨对虾的肌肉基本营养成分、氨基酸（水解氨基酸和游离氨基酸）组成以及脂肪酸组成。结果表明，在高效养殖模式下，四个品系凡纳滨对虾的蛋白质含量均较高（21.1%-22.3%），脂肪含量较低（0.8%-1.1%）。广泰品系的蛋白质、脂肪含量以及必需氨基酸评分最高（147.97）。正大品系的多不饱和脂肪酸含量最高（44.88%）。KH-1品系的游离氨基酸含量最高（2.68%），这有助于提升风味。我们的研究结果表明，在可控条件下，凡纳滨对虾的化学成分存在品系特异性差异，这可为消费者提供购买参考。
