Huang Yanqing, Gao Pengcheng, Yu Duanduan, Sun Zhen, Yang Xu, Lai Qifang, Chi Hai
Key Laboratory of Inland Saline-Alkaline Aquaculture, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China.
Foods. 2025 Jun 5;14(11):1997. doi: 10.3390/foods14111997.
To compare the quality and nutritional differences of crayfish under freshwater and saline-alkali water aquaculture conditions, this study systematically analyzed the biochemical composition, physical properties, and nutritional evaluation of crayfish () cultivated in saline-alkali water (PC-SW) and freshwater aquaculture (PC-FW), respectively. The results showed that crayfish from PC-SW had higher crude protein, crude fat, water content, and ash content. At the same time, PC-SW had a higher meat yield (16.18 ± 0.74%) than PC-FW ( < 0.05), with no significant changes in the head weight ratio or hepatopancreas weight ratio, indicating superior crayfish quality. The trace element content of PC-SW differed significantly from that of PC-FW ( < 0.05), with the exception of Cu. To some extent, the amino acid and fatty acid compositions were similar. The no essential amino acids content of crayfish cultivated under freshwater and saline-alkali conditions was higher than the essential amino acids content. The total branched-chain amino acids (BCAAs) content was higher than the total aromatic amino acids (AACs) content in both groups; however, the BCAA to AAC ratio was similar, at approximately 2.14. The essential amino acid index results were 69.01 and 68.02, respectively. Finally, betaine and nucleotide concentrations increased and geosmin content was significantly reduced in PC-SW (3.13 ± 0.09 μg/kg) compared to PC-FW (4.32 ± 0.09 μg/kg) ( < 0.05), implying that PC-SW crayfish had a better flavor. Our findings revealed that cultivating crayfish under saline-alkali conditions can significantly improve the nutritional quality and flavor of muscle.
为比较淡水和盐碱水养殖条件下小龙虾的品质和营养差异，本研究系统分析了分别在盐碱水（PC - SW）和淡水养殖（PC - FW）条件下养殖的小龙虾的生化组成、物理性质和营养评价。结果表明，来自PC - SW的小龙虾粗蛋白、粗脂肪、水分含量和灰分含量更高。同时，PC - SW的肉产量（16.18±0.74%）高于PC - FW（P<0.05），头重比或肝胰腺重比无显著变化，表明小龙虾品质更优。PC - SW的微量元素含量与PC - FW有显著差异（P<0.05），除铜外。在一定程度上，氨基酸和脂肪酸组成相似。淡水和盐碱水条件下养殖的小龙虾非必需氨基酸含量高于必需氨基酸含量。两组中总支链氨基酸（BCAAs）含量均高于总芳香族氨基酸（AACs）含量；然而，BCAA与AAC的比值相似，约为2.14。必需氨基酸指数结果分别为69.01和68.02。最后，与PC - FW（4.32±0.09μg/kg）相比，PC - SW中甜菜碱和核苷酸浓度升高，土腥味素含量显著降低（3.13±0.09μg/kg）（P<0.05），这意味着PC - SW小龙虾的风味更好。我们的研究结果表明，在盐碱条件下养殖小龙虾可显著提高肌肉的营养品质和风味。
