池塘养殖和湖泊网围养殖河蟹风味品质比较研究  

The Comparative Study of the Flavor of Eriocheir sinensis between Pond Cultivation and Lake Fence Breeding

作　　者：夏秀华[1,2] 李晶[1] 成玉梁 严为留 

机构地区：[1]无锡商业职业技术学院,无锡214153 [2]江南大学,无锡214122

出　　处：《食品工业》2015年第9期172-175,共4页The Food Industry

摘　　要：比较研究了苏州相城区现代农业产业园(池塘)和阳澄湖(湖泊网围)养殖模式下河蟹肌肉和内脏中主要呈味物质(游离氨基酸、脂肪酸和肌苷酸)的差异,结果显示以游离氨基酸、脂肪酸作为中华绒螯蟹风味的评价指标,能够较好地比较出不同养殖模式下中华绒螯蟹风味的区别,肌苷酸是不是风味差异的特征指标还需要更多的研究来验证。The main flavor substances （free amino acids, fatty acids and IMP） in the muscle and viscera ofEriocheir sinensisbetween pond cultivation and lake fence breeding are compared. The results reveal that with the flee amino acid and fatty acid as the evaluation index of Eriocheir sinensis flavor, the flavor of Eriocheir sinensisin the different cultivation mode can be compared better. Whether the inosine acid is the characteristic index or not, more researches are needed to test and verify.

关 键 词：中华绒螯蟹 游离氨基酸 脂肪酸 肌苷酸 池 湖泊 

分 类 号：S966.16[农业科学—水产养殖]