Complete quality assessment dataset of Pontastacus leptodactylus compared with four commercial shrimp species

Description

This comprehensive dataset includes morphological measurements, texture analysis, color parameters, astaxanthin content, fatty acid profiles (27 compounds), and amino acid compositions (24 compounds) of the narrow-clawed crayfish (Pontastacus leptodactylus) and four commercial shrimp species. Data were collected from 30 individuals per species for morphological/textural traits and 6 replicates for nutritional analyses.

Steps to reproduce

Steps to reproduce: Sample Collection & Preparation: Commercially sourced Pontastacus leptodactylus and four commercial crustacean species (Jasus edwardsii, Metanephrops challengeri, Procambarus clarkii, Cherax quadricarinatus) were purchased from Urumqi Beiyuanchun Seafood Market (n=30 per species). Samples were humanely euthanized by ice chilling. Meat Quality Analysis: Meat Yield: Calculated as (meat weight/total weight) × 100%. Color: Measured using a colorimeter (DS-700E, CAPPRO) on abdominal muscle. Texture: Analyzed via texture analyzer (TAXT-Plus) for hardness, springiness, cohesiveness, chewiness. Tenderness: Shear force measured with a digital tenderness meter (C-LM3B). Nutritional & Functional Analysis: Astaxanthin: Extracted with anhydrous ethanol and quantified by UV spectrophotometry at 474 nm. Fatty Acids: Extracted with isopropanol/n-hexane, derivatized, and analyzed by GC-MS. Amino Acids: Extracted with acetonitrile/methanol/water and analyzed by UHPLC-MS/MS. Data Processing: Data expressed as mean ± SD. Statistical analyses (ANOVA, PCA, correlation) performed using SPSS and Origin 2024 software.

Institutions

• Xinjiang Agricultural University

  Xinjiang, Ürümqi

Categories

Funders

• Science and Technology Department of Xinjiang Uyghur Autonomous Region

  Xinjiang, Ürümqi

  Grant ID: 20261152896

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