Comparison Of Muscle Composition, Gustaion And Texture Between Maricultured And Freshwater-cultured Shrimp Litopenaeus Vannamei

The paper presents a study of the difference of muscle composition, gustaion and texture between maricultured and freshwater-cultured shrimp Lieopenaeus vannamei. Comparisons of flavor profiles, texture,taste compounds, lipids, protein and muscle histology are made.A trained panel assesses the quantitative descriptive analysis and acceptability of both maricultured and freshwater-cultured shrimp. The first one is more harder,firmer and cohesiver. When they are boiled,sensory scores of maricutured shrimp are significantly higher in umami , sweetness and chewiness than those of freshwater-cultured one by sensory preference tests. The first one gained much higher scores in the hardness,springiness,chewiness and cohesiveness by the high quality equipment. Results of muscle composition analysis show that maricultured shrimp, compared with freshwater-cultured one,is higher in ash and crude lipid,while moisture and crude protein were similar. There are higher Glu,AMP,IMP,etaine,Na+,K+ and Cl- in maricultured shrimp,which are likely to be responsible for the differences in taste preference,compared with freshwater-cultured one. The composition of lipids in maricultured and freshwater-cultured shrimp differ from each other. The contents of C18:1ω9 and C18:2ω6 are much higher in the lipids of maricultured shrimp muscle than that in the freshwater-cultured shrimp muscle.Compared with freshwater-cultured shrimp,both of soluble collagen and insoluble collagen are higher in maricultured shrimp. In addition,the Ratio of water loss was lower than freshwater-cultured shrimp. The results of protein solubility and Ca2+-ATPase indicated that the actomyosin of maricultured shrimp is more stable than...