不同捕捞月份和规格克氏原螯虾品质比较

对2020年4~6月和3种规格（S:10~20 g、M:20~30 g、L:30~40 g）的克氏原螯虾虾肉营养成分、得率、持水性、质地和微观结构进行分析比较。结果表明:在4~6月，虾肉水分含量随着捕捞月份推移呈下降趋势，5月三种规格的克氏原螯虾虾肉灰分含量最高，6月S组蛋白质含量最高，4月L组粗脂肪含量最低。虾仁得率随着规格和月份的推移而下降。虾肉pH主要呈中性（7.09~7.22）。L组的持水性随采样月份的增加而下降，S与M组呈先下降后上升的趋势。随样品规格的增大，虾肉表面硬度逐渐减小，内部硬度显著上升（P<0.05），S组虾肉弹性随月份先显著上升（P<0.05）后变化不显著，M与L组的弹性变化不大。肌纤维间隙大小与持水性相对应，6月L组的肝小体之间间隙最小。相关性分析结果表明，克氏原螯虾虾仁得率越低，肌纤维之间间隙越小，虾肉越Q弹，营养越丰富。本研究为不同采样月份与规格的克氏原螯虾商业化研究提供数据支持。

Comparison of the Quality of Crayfish (Procambarus clarkii) in Different Sampling Months and Sizes

The nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed that the moisture content of crayfish meat tended to decrease with the month of harvesting from April to June, the ash content of crayfish meat was highest in the three sizes of crayfish in May, the 6-S protein content was highest in the S group in June, and the 4-L crude fat content was lowest in the L group in April. The crayfish meat yield decreased with size and month. The pH of crayfish meat was mainly neutral (7.09~7.22). The water-holding capacity of L decreased with increasing sampling month, and the crayfish of S and M showed a trend of decreasing and then increasing. The surface hardness of crayfish flesh gradually decreased and internal hardness increased significantly (P<0.05) with increasing sample size, and the elasticity of crayfish flesh first increased significantly (P<0.05) and then did not change significantly in the S group, while the elasticity of M and L group did not change much. The muscle fiber gap size corresponded to the water-holding capacity, and the gap between liver vesicles was the smallest in the L group in June. The correlation analysis showed that the lower the flesh yield of crayfish, the smaller the gap between muscle fibers, and the more Q-textured and nutritious the crayfish meat. This study provides data to support the commercialization of crayfish in different sampling months and sizes.