Page 239 - 《水产学报》2023年第1期

曾莉婷，等 水产学报, 2023, 47(1): 019618

Nutritional components and texture profiles of
different abalone species and their hybrids

ZENG Liting 1,2,3 , LUO Xuan 1,2,3 , KE Caihuan 1,2,3 , YOU Weiwei 1,2,3*
(1. Collage of Ocean and Earth Sciences, Xiamen University, Xiamen 361102, China;
2. Fujian Key Laboratory of Genetics and Breeding of Marine Organisms, Xiamen University, Xiamen 361102, China;
3. Fujian Provincial Platform for Germplasm Utilization & Sharing of Characteristic Aquaculture Species, Xiamen 361102, China)

Abstract: The abalone hybrids Haliotis gigantea ♀ ×H. discus hannai ♂ (GD) and H. discus hannai ♀ ×H. ful-
gens ♂ (DF) have been approved as national new aquacultural varieties by the Ministry of Agriculture based on
their excellent high temperature resistance and growth rate. But the research on nutritional quality of these two
hybrids was still limited. In this study, H. discus hannai (DD), H. fulgens (FF), H. hannai ♀ x H. fulgens ♂ (DF),
H. gigantean (GG), and H. gigantean ♀ x H. hannai ♂ (GD) were chosen for a comparison of their nutritional
components and textural profiles. The tested indexes include moisture, cholesterol, ash, protein, lipid, glycogen,
collagen, mineral elements, delicious amino acids, taurine, fatty acid and texture profile. The results showed that
DF and GD had certain advantages over their parents species in fullness, crude protein and taurine content. In deli-
cious amino acids profile, DF and FF were rich in delicious amino acids, while GG had the highest proportion of
bitter amino acids. In fatty acid profile, the order of the fatty acid nutritional values of the five varieties from high
to low was DD, DF, GD, FF and GG. GG had the highest springiness and fracturability, while FF had the lowest
fracturability. GD had no advantage over its parents in texture profile. According to an analysis based on entropy
weight method, the texture score was highest in DD and lowest in DF. The flavor score was highest in FF and low-
est in GG. The comprehensive scores from high to low were DD, FF, DF, GG and GD. Overall, DD had the best
nutritional quality, FF and DF were inferior to GG and GD in texture, but better in flavor than GG and GD. There-
fore, the nutritional quality analysis here will lay a technical foundation for the subsequent breeding focusing on
meat quality traits and development of processed products.
Key words: abalone; hybrid; nutritional components; texture properties; entropy weight method

Corresponding author: YOU Weiwei. E-mail: wwyou@xmu.edu.cn
Funding projects: National Key Research and Development Program of China (2018YFD0901400); Xiamen
Ocean and Fisheries Special Fund (21CZY018HJ01); China Agriculture Research System (CARS-49)

https://www.china-fishery.cn 中国水产学会主办 sponsored by China Society of Fisheries
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