8‰低盐度海水暂养对中华绒螯蟹雌蟹肌肉滋味品质的影响  

Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture

作　　者：王丹青 张龙 吴旭干[2] 王锡昌 李元阳 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,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

出　　处：《食品工业科技》2018年第5期1-6,12,共7页Science and Technology of Food Industry

基　　金：上海市农委中华绒螯蟹产业技术体系(D-8003-10-0208);国家自然基金(31471608).

摘　　要：为探讨8‰低盐度海水暂养与中华绒螯蟹呈味特性之间的关系,对8‰低盐度海水暂养的中华绒螯蟹雌蟹肌肉滋味品质指标进行分析讨论。样品蟹分组分别在8‰低盐度海水和淡水(盐度为0‰)中饥饿暂养三周,测定了雌性中华绒螯蟹的在暂养过程中的生物学指数,及其肌肉的基本化学组成、游离氨基酸及呈味核苷酸含量,采用味道强度值(TAV)和味精当量(EUC)对这些成分的呈味强度进行评价,并结合感官评价综合分析其滋味品质。结果表明,经3周的暂养后8‰低盐度海水暂养中华绒螯蟹的成活率和采肉率分别高于淡水暂养约5%和2%,与暂养前相比淡水组水分下降,海水组上升。海水组与淡水组蟹肌肉中丙氨酸、甘氨酸、精氨酸、脯氨酸四种游离氨基酸占主要部分,甜味氨基酸占50%以上,鲜味氨基酸比例升随暂养时间延长而增加。EUC值的结果表明,8‰低盐度海水组鲜味在暂养过程中逐步升高,淡水组第二周高于8‰低盐度海水组。经过1~2周的8‰低盐度海水暂养可以提高肌肉鲜味以及甜味,感官评价的结果表明经8‰低盐度海水暂养的雌蟹在第二周后评价最佳。In order to find the contact with the taste characteristics of the Chinese mitten crab, the 8‰ low salinity sea water temporary cultured female Chinese mitten crab muscle＇s quality index was analyzed and discussed.After three weeks starving temporary culture in 8‰ low salinity sea water and fresh water（ salinity = 0‰）separately, the female Chinese mitten crab＇ s biological index,the muscle＇s basic chemical composition, free amino acid and taste nucleotide content were determined.The taste intensity （TAV） and monosodium glutamate equivalent （EUC） were used for evaluate the taste strength of these ingredients, then combined with sensory evaluation to comprehensively analysis the taste quality. The results showed that the survival rate and the digestibility of meat of low salinity seawater temporary cultured crab was higher than that of fresh water about 5% and 2%.In the same period, the muscle＇s water content was the most obvious index and the trend was opposite. Alanine,glycine, arginine, proline were the major free amino acids in muscle.Meanwhile, the sweet amino acids were accounted for more than 50% and the proportion of aromatic amino acids was increased.The results of EUC showed that the Umami taste of the sea water grape was increased gradually during the holding process, and the fresh water group was higher than experimental group in second week.After 8‰ low salinity sea water temporary culturing with 1 to 2 weeks,the muscle＇ s umami and sweetness were improved.The results of sensory evaluation showed that the best temporary culturing time was 2 weeks.

关 键 词：8‰低盐度海水 暂养 中华绒螯蟹 游离氨基酸 呈味核苷酸 感官评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]