Full
Outline
To clarify the influence of the culture environment on the quality of Litopenaeus vannamei, and systematically compare the quality differences between seawater and freshwater (greenhouse, open-air) culture modes.
In this study, analyses were performed using sensory evaluation, conventional nutritional composition detection, amino acid and nucleotide analysis, fatty acid determination and texture profile analysis (TPA).
The total sensory score of seawater-cultured shrimp was 8.35, which was significantly higher than that of the freshwater groups (5.83 and 5.94), with an extremely weak earthy flavor and more prominent umami and sweetness. The crude protein content (22.5 g/100 g) was found to be significantly higher than that of freshwater shrimp under the two modes (21.0 g/100 g and 21.4 g/100 g), while no significant difference was observed in fat content. The total umami amino acid content (7.11 g/100 g) and inosine monophosphate content (75.52 mg/100 g) of seawater-cultured shrimp were measured as the highest, and the proportion of monounsaturated fatty acids was determined to be significantly higher, whereas the total amount of n-3 polyunsaturated fatty acids in freshwater-cultured shrimp was observed to be higher. In terms of texture, superior hardness (16.85 N), springiness (0.89) and chewiness (2.69 mJ) were recorded in seawater shrimp compared to freshwater shrimp, while higher cohesiveness was exhibited by freshwater-cultured shrimp.
Superior comprehensive performance in sensory properties, nutrition and texture is demonstrated by seawater-cultured shrimp, whereas advantages in specific fatty acids are held by freshwater shrimp. This study provides a theoretical and practical basis for the selection of shrimp culture modes, feed optimization and quality improvement in the industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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