文章摘要
不同养殖水域中华绒螯蟹滋味差异分析
Analysis on taste compounds of Chinese mitten crab (Eriocheir sinensis) from different regions
投稿时间:2021-01-08  修订日期:2021-02-07
DOI:
中文关键词: 中华绒螯蟹  不同养殖水域  可食率  整体滋味轮廓  游离氨基酸  呈味核苷酸  游离脂肪酸
英文关键词: Chinese mitten crab  different regions  edible yield  taste profile  free amino acids  flavor nucleotides  free fatty acids
基金项目:江苏省三新工程项目(Y2018-25)
作者单位E-mail
郭宏慧 江南大学食品学院 无锡 ghh0426@126.com 
杨方 江南大学食品学院 无锡 yangfang_8_9@126.com 
高沛 江南大学食品学院 无锡  
余达威 江南大学食品学院 无锡  
许艳顺 江南大学食品学院 无锡  
姜启兴 江南大学食品学院 无锡  
夏文水 江南大学食品学院 无锡  
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中文摘要:
      本研究分析不同水域中华绒螯蟹(又名大闸蟹,Eriocheir sinensis)可食率和滋味差异,以期为挖掘消费者不同偏好性的内在原因提供参考。选取阳澄湖、固城湖、太湖、兴化大闸蟹为研究对象,测定可食率、整体滋味轮廓、滋味相关指标。结果表明,太湖蟹可食率最高,雄蟹中为33.08±0.31%,雌蟹中为37.65±1.09%;整体滋味轮廓上,阳澄湖、固城湖蟹相似,甜味强度较高,而太湖、兴化蟹相似,鲜味强度更高,但苦涩味强度也较高;在游离氨基酸组成和含量上,阳澄湖蟹可食部位、雄蟹蟹肉、雌蟹蟹肉、蟹黄中的甜味氨基酸含量最高,分别为676.65±1.30 mg/100 g 、899.00±2.88 mg/100 g、950.34±4.78 mg/100 g、309.86±0.73 mg/100 g,太湖蟹可食部位、雄蟹蟹肉的鲜味氨基酸含量最高,分别为98.06±4.07 mg/100 g、123.76±6.72 mg/100 g,且太湖蟹可食部位、雄蟹蟹肉味精当量值(EUC)也最高(11.62±0.66 g MSG/100 g、15.29±2.58 g MSG/100 g);总游离脂肪酸中,湖泊养殖阳澄湖蟹、固城湖蟹、太湖蟹要高于池塘养殖兴化蟹。综上,不同养殖水域的大闸蟹可食率和滋味存在一定差异,太湖蟹可食率最高;阳澄湖蟹整体甜味属性最强,而太湖蟹整体上更加鲜美却伴有一定的苦涩味;鲜味特征在阳澄湖和固城湖雌蟹的蟹肉和蟹黄、太湖蟹和兴化蟹雄蟹的蟹肉、蟹膏中强度也较大。
英文摘要:
      This study was aimed to compare the edible yield and taste characteristics in edible parts of Chinese mitten crab (Eriocheir sinensis) from different regions and provide theoretical basis and guidance for consumers’ preference. Representative authentic Chinese mitten crabs in four regions of Yangcheng Lake, Gucheng Lake, Tai Lake, and Xinghua from Jiangsu Province were used. The edible yield, taste profiles, free amino acids, flavor nucleotides and free fatty acids were measured, and the degree of taste was evaluated by the taste activity value (TAV) and equivalent umami concentration (EUC). The results showed that Tai Lake crab had the highest edible rate (33.08±0.31% in male crab and 37.65±1.09% in female crab); Yangcheng Lake crab and Gucheng Lake crab, Tai Lake crab and Xinghua crab had similar taste profiles, and the taste characteristics of Yangcheng Lake crab and Gucheng Lake crab were sweeter, while Tai Lake crab and Xinghua crab had better umami taste, but the content of bitterness and astringency were also high; Yangcheng Lake crab had the highest content of sweet amino acid in whole edible parts, male crab meat, female crab meat and crab yolk, which were 676.65±1.30 mg/100 g, 899.00±2.88 mg/100 g, 950.34±4.78 mg/100 g and 309.86±0.73 mg/100g, respectively; and Tai Lake crab in whole edible parts and male crab meat had the highest content of umami amino acid (98.06±4.07 mg/100 g and 123.76±6.72 mg/100 g, respectively) and the EUC value (11.62±0.66 g MSG/100 g and 15.29±2.58 g MSG/100 g, respectively); Yangcheng Lake crab, Gucheng Lake crab and Tai Lake crab in total free fatty acids were greater than Xinghua crab. In conclusion, the results showed that there were some differences in the edible yield and taste of Chinese mitten crab from different regions, among which Tai Lake crab had the highest edible rate, Yangcheng Lake crab had the most prominent sweet taste attribute, Tai Lake crab had significant degree of umami attribute but with a bitter taste and the taste of umami in female crab meat and crab yolk of Yangcheng Lake and Gucheng Lake and male crab meat and crab paste of Tai Lake and Xinghua were also richer.
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