| 不同生长阶段下中华绒螯蟹滋味成分差异研究 |
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| 引用本文： | 赵樑,吴娜,王锡昌,吴旭干,王亚会.不同生长阶段下中华绒螯蟹滋味成分差异研究[J].现代食品科技,2016,32(7):261-269. |
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| 作者姓名： | 赵樑 吴娜 王锡昌 吴旭干 王亚会 |
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| 作者单位： | （1.上海海洋大学食品学院，上海 201306）,（1.上海海洋大学食品学院，上海 201306）,（1.上海海洋大学食品学院，上海 201306）,（2.上海海洋大学水产种质资源发掘与利用教育部重点实验室，上海 201306),（1.上海海洋大学食品学院，上海 201306） |
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| 基金项目： | 国家自然科学基金(31471608)；上海市中华绒螯蟹产业技术体系建设项目（D-8003-10-0208）；上海市科委项目（13320502100）；科技部港澳台科技合作专项项目（2015DFT30270）；崇明县科技攻关项目（CKZ2015-02） |
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| 摘 要： | 本文比较了8月份到12月份下中华绒螯蟹雄蟹滋味物质间的差异。通过用电子舌区分不同月份下中华绒螯蟹三个可食部位(体肉、性腺、肝胰腺)的滋味轮廓,并测定其游离氨基酸和呈味核苷酸含量,计算TAV值、EUC值,结果表明电子舌能较好区分不同月份下各可食部位滋味轮廓间的差异,11月份、12月份的滋味轮廓与8月份、9月份相比差异较大;三个可食部位中呈甜味氨基酸含量与性腺中呈鲜味氨基酸含量均在11月份达到最高;蟹肉中呈味核苷酸总量最高,且波动较大,11月份以后呈鲜味核苷酸和呈甜味核苷酸含量显著增高,而性腺和肝胰腺中呈味核苷酸含量波动较小;不同阶段下中华绒螯蟹各可食部位的Glu、Ala、Arg和Lys的TAV值均大于1,对蟹的整体滋味贡献较大;性腺中的EUC值显著高于其他部位,并且在9月份、12月份达到最高。综上,雄蟹在11月份滋味最佳。
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| 关 键 词： | 中华绒螯蟹 游离氨基酸 呈味核苷酸 电子舌 |
| 收稿时间： | 2015/9/19 0:00:00 |
Comparison of the Flavor Components of Chinese Mitten Crab at Different Growth Stages |
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| ZHAO Liang,WU N,WANG Xi-chang,WU Xu-gan and WANG Ya-hui.Comparison of the Flavor Components of Chinese Mitten Crab at Different Growth Stages[J].Modern Food Science & Technology,2016,32(7):261-269. |
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| Authors: | ZHAO Liang WU N WANG Xi-chang WU Xu-gan and WANG Ya-hui |
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| Affiliation: | (1.Shanghai Ocean University, ShangHai 201306, China),(1.Shanghai Ocean University, ShangHai 201306, China),(1.Shanghai Ocean University, ShangHai 201306, China),(2.Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education,Shanghai Ocean University, Shanghai 201306, China) and (1.Shanghai Ocean University, ShangHai 201306, China) |
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| Abstract: | The differences in the flavor components of Chinese mitten crab between August and December were studied. The taste profiles of three edible parts (meats, gonads, and hepatopancreas) of Chinese mitten crab, in different months, were distinguished by an electronic tongue. The contents of free amino acids and flavor nucleotides were measured, and the taste activity value (TAV) and equivalent umami concentration (EUC) were calculated. The results showed that differences in the taste profile of each edible part in different months could be effectively distinguished. The taste profiles in November and December were significantly different from those in August and September. The content of sweet tasting amino acids in the three edible parts and the content of umami amino acids in hepatopancreas reached their peak values in November. The total content of flavor nucleotides in meat was the highest and showed a large fluctuation. After November, the contents of sweet tasting nucleotides and umami nucleotides in meat were increased significantly, but the change in the flavor content nucleotides in gonads and hepatopancreas was less significant. The TAV values of glutamate (Glu), alanine (Ala), arginine (Arg), and lysine (Lys) in all edible parts of Chinese mitten crab at different growth stages were higher than 1, and these amino acids contributed the most to the overall taste of the crab. In gonads, the EUC value was significantly higher than that in other parts and reached the peak value in September and December. Therefore, it was confirmed that the male crab has best taste in November. |
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| Keywords: | Chinese mitten crab free amino acids flavor nucleotides electronic tongue |
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