为更好地综合利用养殖暹罗鳄资源，本文从营养质量、食用质量和技术质量三方面评价了养殖暹罗鳄不同部位的肌肉品质，以期为养殖产业的可持续发展提供理论支撑。结果表明：尾肉蛋白质含量（20.25%）高于腿肉（18.70%）和体肉（18.36%），但其总氨基酸含量为70.47%，低于腿肉（72.17%）和体肉（72.58%）；尾肉的粗脂肪含量（0.98%）高于腿肉（0.70%）而低于体肉（1.12%），不饱和脂肪酸比例（68.22%）显著高于体肉（66.66%）和腿肉（64.91%），EPA与DHA总比例高于体肉而略低于腿肉；各部位肌肉富含Ca、Fe元素，其中腿肉的微量元素最为丰富。通过系水力、蒸煮损失、pH、羟脯氨酸含量、肌原纤维断裂指数（MFI）几项品质指标检测，发现呈现白色的尾肉嫩度最佳，红色肉的腿肉次之，粉红色的体肉肉质较差；质构分析发现硬度、胶粘性、咀嚼性及回复性呈现腿肉>尾肉>体肉的规律。以上结果表明养殖暹罗鳄肉是一种营养价值和食用价值很高的优质新型肉类，具有广阔的开发前景。

Nutritional quality, eating quality and technological quality of different edible parts of farmed Crocodylus siamensiswere evaluated to provide theoretical directions for its further comprehensive utilization and sustainable development of aquaculture industry. The results showed that the protein content in tail (20.25%) was higher than that of leg (18.70%) and torso (18.36%), but the total amino acid (TAA) in tail (70.47%) was lower than that of leg (72.17%) and torso (72.58%). The fat content in tail (0.98%) was higher than in leg (0.70%) but lower than in torso (1.12%). The unsaturated fatty acid (UFA) ratio in tail (68.22%) was significantly higher than that of body (66.66%) and leg (64.91%). Total proportions of EPA and DHA were richer in leg muscle than that of tail and body. Farmed Crocodylus siamensis muscle, especially in leg, was rich in Ca, Zn, Fe elements. According to the detection of several indicators, WHC, cooking loss, pH, hydroxyproline content and myofibril fragmentation index (MFI), the muscle quality was evaluated. It was found that the tenderness of white tail muscle was the best, followed by red leg muscle; and torso muscle had the poorest tanderness. Texture profile analysis showed that hardness, adhesiveness, chewiness and resilience presented a rule as leg muscle > tail muscle > body muscle. These results indicated that farmed Crocodylus siamensis muscle had high nutritional, edible value and development prospect.

上海市科委工程中心建设(11DZ2280300)；上海市教委重点学科建设项目(J50704)；上海高校知识服务平台上海海洋大学水产动物遗传育种中心（ZF1206）