波纹巴非蛤在低温保活过程中呈味成分变化研究(Ⅱ)——非含氮成分的变化  

Changes of the taste components for living Paphia Undulata storage at low temperature(Ⅱ)——changes of the non-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7期117-120,共4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：探讨净化波纹巴非蛤在低温保活过程呈味成分中的非含氮成分有机酸、无机离子和糖原的变化规律。结果表明,非含氮成分在保活过程中的变化趋势与保活温度和方式有关。15℃有水保活和10℃无水保活组的非含氮成分变化如下:15℃有水保活组3d后琥珀酸、糖原分别下降74.7%和54.6%;10℃无水保活组琥珀酸、糖原分别下降37.5%和50.2%。波纹巴非蛤在保活过程中无机离子的损失较大,2种保活方式对阳离子的影响不大,而对阴离子却有较大的影响。The variation of non-nitrogenous components of the main taste composition such as organic acids, inorganic ions, and glycogen were investigated during Paphia Undulata after depurating keeping alive at low temperature. The results suggested that the change tend of the non-nitrogenous components were related to the temperature and the way of keeping alive. The changes of 2 grunps of keeping alive in water at 15 ℃ and keeping alive without water at 10 ℃ as follows： After keeping alive in water at 15 ℃ for 3 days, the content of succinic acid and glycogen was 74.7% and 54.6% declined separately, keeping alive without water at 10 ℃, the succinic acid and glycogen was 37.5% and 50.2% declined separately. In addition, the contents of inorganic ions related to the taste were also declined a lot. The two ways of keeping alive were showed no significant influence to maintain cations, but significant to anions.

关 键 词：波纹巴非蛤 低温保活 琥珀酸 无机离子 糖原 

分 类 号：S984.3[农业科学—捕捞与储运]