摘要
通过对养殖中国对虾(Penaeus orientalis)和海捕中国对虾肌肉煮熟后的失水率,提取物中的甜菜碱和氧化三甲胺含量,以及虾肉脂质中所含脂肪酸组成和含量进行了分析比较,得到下列结果:(1)两类对虾鲜样煮熟后失水率相差6％以上;(2)海捕对虾肌肉中的甜菜碱和氧化三甲胺含量比养殖对虾的高,两者有显著差别;(3)养殖对虾肌肉所含C18:2ω6为17.3±1.5％,海捕对虾为2.0±0.8％。从以上结果本文推荐以脂肪酸C18:2ω6含量来鉴别养殖对虾与海捕对虾。
This paper presents the results of studies on the differences of the ratio of water loss, betaine and trimethylamine oxide contents and fatty acid compositions between cultured and wild prawns. The ratio of water loss of wild prawn muscle after hearing is 34.51 % and that of cultured is 40.56%. The contents of betaine and tnmethylam ine oxide in the extract of wild prawn muscle arc 980m g/100g and 91mg/100g, but those of cultured prawn are 560mg/100g and 32mg/100g. The content of fatty acid C18 : 2ω6 is higher in cultured prawn, which contains 17(?)3 ±1.5 % , while wild prawn contains 2.0±0.8%. A method of identification of cultured and wild prawn by the C18 : 2ω6 concents is recommended.
基金
国家教委博士点基金
关键词
养殖
对虾
海捕对虾
脂肪酸
鉴别
Cultured prawn
wild prawn
fatty acid
identification
