波纹巴非蛤在低温保活过程中呈味成分变化研究(Ⅰ)——含氮成分的变化  

Changes of the taste components for living Paphia undulata storage at low temperature(Ⅰ)——Changes of the nitrogenous components

作　　者：费星[1] 秦小明[1] 林华娟[1] 刘允婷[1] 章超桦[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2009年第6期117-121,共5页Food Science and Technology

基　　金：农业部"948"项目(2006-G42);湛江市科技招标项目(2005-1)

摘　　要：探讨了净化波纹巴非蛤在低温保活过程呈味成分中的主要含氮成分的变化规律。结果表明,15℃有水保活或10℃无水保活为波纹巴非蛤低温保活的最佳条件,第3天存活率分别可达96.0%和92.0%;呈味成分中的含氮成分变化趋势与保活温度和方式有关。15℃有水保活3 d后,呈甘味的游离氨基酸Gly和Ala含量分别下降了27.6%和10.3%,呈鲜味的Glu含量上升了18.9%,IMP下降了35.2%;10℃无水保活过程中鲜味氨基酸Glu的下降了74.5%,IMP下降了65.3%。结论:15℃有水保活呈味成分中含氮成分的变化最小。The variation of nitrogenous components of the main taste components were investigated during Paphia undulata after depurating keeping alive at low temperature. The results suggested that the optimum conditions of keeping Paphia undulata alive were 15 ℃ with water or 10 ℃ without water, the survival rate respectively were 96.0% and 92.0% in the third day. The change tend of the main nitrogenous components of taste composition were related to the temperature and the way of keeping alive. After keeping alive in water at 15 ℃, the sweet tasted free amino acids Gly and Ala were major reduced, respectively, a decrease of 27.6% and 10.3%, but the umami Glu content was increased by 18.9%. The content of IMP was 35.2% declined. Keeping alive without water at 10 ℃, the free amino acid was mainly the Glu loss, a decrease of 74.5%, in addition the content of IMP was 65.3% declined. Conclusion： Keeping Paphia undulata alive at 15 ℃ with water were better for maintain of the nitrogenous components.

关 键 词：波纹巴非蛤 低温保活 存活率 游离氨基酸 ATP及关联化合物 

分 类 号：S984.3[农业科学—捕捞与储运]