Abstract:

The nutritional composition in the muscles of marine cultured and fresh-water cultured Scylla serrata was preliminarily analyzed by routine methods. The contents of water and crude ash, protein and fat in marine cultured Scylla serrata were 70.26%, 4.59%, 15.57% and 1.09%, respectively, and those in fresh-water cultured Scylla serrata were 78.36%, 4.35%, 17.42% and 0.75%. This indicates that the muscles of Scylla serrata cultivated in different environments have a large difference in water content. A total of 17 amino acids were detected in both of them, and the percentages of essential amino acids occupying total amino acids in the muscles of marine cultured and fresh-water cultured Scylla serrata were 34.39% and 31.20%, respectively, reaching the FAO/WHO evaluation standards. The essential amino acid index (EAAI) of the muscle of marine cultured Scylla serrata was 85.20, while freshwater Scylla serrata was 68.35. The first limiting amino acids in the muscles of marine cultured and freshwater cultured Scylla serrata were both valine. The content of saturated fatty acids in marine cultured Scylla serrata was significantly higher than that in fresh-water cultured Scylla serrata (P＜0.05). Their contents of EPA + DHA were 11.18% and 9.27%, having no significant difference (P＞0.05). Considering collectively the above experimental results, it can be concluded that the muscle of marine cultured Scylla serrata has slightly better nutritional value but worse flavor than that of fresh-water cultured Scylla serrata.

Key words: Scylla serrata, marine cultured, fresh-water cultured, muscle, nutritional composition