Comparison of the nutritional qualities of the pond, rice-field and wild crayfish (Procambarus clarkii) meat
Yanling Zhang, Bing Yang, Yang Li, Shaotong Jiang, Jianfeng Lu, Lin Lin
Abstract
The meat yield, and chemical and nutrients composition of the pond, rice-field and wild-caught crayfish meat were investigated. The results showed that the meat yield of pond crayfish (10.52%) was significantly higher than that of rice-field (10.05%) and wild-caught (10.32%) crayfish. The rice-field crayfish meat had the highest moisture contents (81.43%) and the lowest protein content (15.50%). The higher lipid contents were found in the rice-field and pond crayfish meat (1.10% and 1.19%, respectively). While, the pond crayfish meat had the highest essential amino acids (6.09 g/100 g) and total amino acids (16.21 g/100 g) content, and the Σn-3/Σn-6 PUFA ratio (1.78). The essential amino acid index in the pond and rice-field crayfish meat was higher than 70 which indicated that they were high-quality protein. The pond crayfish meat contained more macro-minerals, but less micro-minerals. While, the trace minerals were rich in the rice-field crayfish meat. The heavy metals contents in the crayfish meat were under limit. Overall, the pond, rice-field and wild-caught crayfish meat all exhibited good nutritional quality, and the pond crayfish meat showed better in terms of amino acids and fatty acids composition. For the rice-field crayfish, most of its nutritional quality were similar with the wild-caught crayfish.