食品与发酵工业 >

2021 , Vol. 47 >Issue 6: 114 - 120

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025575

研究报告

不同产地雌性中华绒螯蟹感官品质与滋味品质的差异性

  • 谢辉 ,
  • 尹明雨 ,
  • 张玉非 ,
  • 王锡昌
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室,上海,201306)
硕士研究生(王锡昌教授为通讯作者,E-mail:xcwang@shou.edu.cn)

收稿日期: 2020-09-04

  修回日期: 2020-09-30

  网络出版日期: 2021-04-15

基金资助

上海市现代农业产业技术体系项目(沪农科产字[2019]第 4 号)

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The effect of different culturing region on the sensory and taste quality of Chinese mitten crab(Eriocheir sinensis)

  • XIE Hui ,
  • YIN Mingyu ,
  • ZHANG Yufei ,
  • WANG Xichang
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  • 1(College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China)

Received date: 2020-09-04

  Revised date: 2020-09-30

  Online published: 2021-04-15

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摘要

该文以上海市松江区的鱼跃养殖产地及崇明区的崇东养殖产地的中华绒螯蟹为研究对象,测定其3个可食部位游离氨基酸和呈味核苷酸的含量,通过计算味道强度值(taste activity value,TAV)及味精当量(equivalent umami concentration,EUC)对这些成分的呈味强度进行评价,结合人工感官和电子感官(电子舌)对其滋味品质进行综合分析,探究不同产地雌性中华绒螯蟹可食部位感官品质与滋味品质的差异。人工与电子感官结果显示,不同产地的中华绒螯蟹滋味轮廓有所差异。从游离氨基酸分析结果可知,崇东组性腺肝胰腺的游离氨基酸总量均显著高于鱼跃组(P<0.05),体肉的总量低于鱼跃组(P<0.05),崇东组TAV>1的游离氨基酸种类比鱼跃组多,且苦味氨基酸His含量较高。呈味核苷酸的结果显示,鱼跃组性腺的EUC值高于崇东组,但无显著性差异(P>0.05),肝胰腺和体肉中崇东组EUC值更高,尤其是肝胰腺,其EUC值约为鱼跃组的4倍。从感官与滋味品质的角度均反映出不同产地雌性中华绒螯蟹之间的差异,崇东产地的中华绒螯蟹整体感官及滋味品质优于鱼跃产地,同时由于崇东产地养殖池塘中苦草的存在,其可食部位的苦味较为明显。研究为淡水蟹养殖技术及其肉品资源的有效利用提供了参考及依据。

关键词： 中华绒螯蟹; 养殖产地; 呈味物质

本文引用格式

谢辉 , 尹明雨 , 张玉非 , 王锡昌 . 不同产地雌性中华绒螯蟹感官品质与滋味品质的差异性[J]. 食品与发酵工业, 2021 , 47(6) : 114 -120 . DOI: 10.13995/j.cnki.11-1802/ts.025575

Abstract

In this study, Chongdong breeding base in Chongming district and Yuyue breeding base in Songjiang district female Eriocheir sinensis were used as raw materials to reveal the impact of different culturing region on the taste and sensory quality of Chinese mitten crabs (Eriocheir sinensis). The contents of free amino acids and flavor nucleotides of three edible parts, the taste activity value (TAV), equivalent umami concentration (EUC), intelligent sensory (electronic tongue) and artificial sensory analysis were used as indicators to evaluate taste quality synthetically. The results showed that there were an obvious difference of two reigion Eriocheir sinensis according to the results of the sensory and principal component analysis detected by the electronic tongue. Moreover, the results showed that the total amount of amino acids in the hepatopancreas and gonads of Chongdong were significantly higher than Yuyue (P<0.05). However, the net weight was significantly lower than Yuyue (P<0.05). Chongdong group has more amino acid species with TAV>1 and higher content of histidine(His), one of bitter amino acid. According to the results of nucleotide, the EUC values of gonads from Yuyue were higher but it was not significant (P>0.05). On the contrary, the meat was and the EUC values of hepatopancreas of Chongdong group were more than three times from Yuyue. Moreover, the sensory and taste quality of Eriocheir sinensis in Chongdong were better than Yuyue, however, the edible parts of crabs cultured in Chongdong were bitter than Yuyue because of the wild celery in the pond of Chongdong. This study provides reference and basis of breeding technology for freshwater crabs and effective application of the meat.

Key words： Eriocheir sinensis; culturing origin; taste compounds

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