Open AccessChemical and quality evaluation of Pacific white shrimp Litopenaeus vannamei : Influence of strains on flesh nutrition
Author(s) -
Li Xiao,
Wang Ying,
Li Hongyan,
Jiang Xiaodong,
Ji Lei,
Liu Tianhong,
Sun Yuanqin
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2457
Subject(s) - litopenaeus , shrimp , food science , flesh , strain (injury) , polyunsaturated fatty acid , biology , fatty acid , amino acid , biochemistry , chemistry , fishery , anatomy
The Pacific white shrimp, Litopenaeus vannamei , is an important fisheries resource in China. To investigate the differences in nutritional quality among strains, we analyzed and compared the basic muscle nutritional components, amino acid (hydrolyzed and free) compositions, and fatty acid compositions among four L. vannamei strains (Universal, KH‐1, Syaqua, and common). The result showed that under an efficiency aquaculture model, all four strains had high protein (21.1%‐22.3%) and low fat (0.8%‐1.1%). The Universal strain was highest in protein and fat as well as essential amino acid score (147.97). The Syaqua strain had the highest levels of polyunsaturated fatty acids (44.88%). The KH‐1 strain had the highest free amino acid content (2.68%), which contributes to the taste. Our findings revealed that strain‐specific variability exists in chemical composition of the shrimp L. vannamei under controlled condition, which may provide buying reference for consumers.