不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较

doi:10.7506/spkx1002-6630-201618014

食品科学

不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较

王慧1，施文正1,*，吴旭干2，王锡昌1，潘桂平3，侯文杰3

1.上海海洋大学食品学院，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；
3.上海市水产研究所，上海市水产技术推广站，上海 200433

出版日期:2016-09-25 发布日期:2016-09-26
通讯作者: 施文正
基金资助:
国家自然科学基金面上项目（31471685；40806068）；上海市科技兴农重点推广项目（沪科农推（2016）第1-1-8号）；
上海市科技兴农重点攻关项目（农科攻字（2013）第6-3号）；宁波大学东海海水养殖协同创新中心项目

Comparison of Flavor Quality in Gonads and Meat of FemaleP ortunus trituberculatus Cultured at Different Water Temperatures

WANG Hui1, SHI Wenzheng1,*, WU Xugan2, WANG Xichang1, PAN Guiping3, HOU Wenjie3

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Key Laboratory of Exploration
and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China;
3. Shanghai Fisheries Research Institute, Shanghai Fisheries Technical Extension Station, Shanghai 200433, China

Online:2016-09-25 Published:2016-09-26
Contact: SHI Wenzheng

摘要/Abstract

摘要：

研究常温养殖与加温养殖对雌体三疣梭子蟹性腺和蟹肉的风味影响，测定2 组蟹性腺和肉中的主要滋味物质，并进行电子舌、电子鼻和感官评价的分析。结果表明：电子舌和电子鼻均可对不同水温养殖三疣梭子蟹的性腺以及蟹肉进行有效区分；加温养殖会提高鸟苷酸（guanosine monophosphate，GMP）和腺苷酸（adenosinemonophosphate，AMP）对性腺滋味的贡献，使总游离氨基酸含量有所减少，呈味氨基酸和必需氨基酸百分比有所上升。对蟹肉而言，加温组GMP、肌苷酸、AMP相比常温组增加了0.40、0.66 倍和3.46 倍，呈味氨基酸、必需氨基酸和总游离氨基酸的含量显著升高（P＜0.05），味精当量值与常温组相比增加0.59 倍。感官评价表明，加温养殖组性腺的肥满度和气味评分有一定的提高，蟹肉的整体感官品质明显高于常温组。

关键词: 雌体三疣梭子蟹, 性腺, 蟹肉, 风味

Abstract:

In this study, the effects of different water temperatures (heated water temperature and normal water temperature) on
the flavor quality of gonads and meat of cultured female Portunus trituberculatus were investigated. The taste components,
flavor nucleotides and free amino acids were determined. Meanwhile flavor profiles of gonads and meat were analyzed by
electronic nose, electronic tongue and sensory evaluation. The results showed that the gonads and meat of crabs cultured at
different water temperatures were distinguished effectively with electronic nose and electronic tongue. The contributions
of GMP and AMP to gonad taste were improved by heated water culture, which simultaneously reduced total free amino
acids and increased the percentages of flavor amino acids and essential amino acids. On the other hand, the contents of
GMP, IMP and AMP in the meat of crabs cultured in heated water were increased by 1.40, 1.66 and 4.46 times, flavor amino
acids, essential amino acids and total free amino acids were enhanced significantly (P < 0.05), and the equivalent umami
concentration (EUC) of crab meat in heated water temperature treatment group was improved by 1.59 times as compared to
the meat of crabs cultured in normal temperature water. Moreover, the results of sensory evaluation showed that fatness and
smell score of crab gonad in heated water temperature treatment group were obviously improved, and overall sensory quality
of crab meat was superior to that of the normal water temperature treatment group.

Key words: female Portunus trituberculatus, gonad, crab meat, flavor

中图分类号:

TS254.4

王慧，施文正，吴旭干，王锡昌，潘桂平，侯文杰. 不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201618014.

WANG Hui, SHI Wenzheng, WU Xugan, WANG Xichang, PAN Guiping, HOU Wenjie. Comparison of Flavor Quality in Gonads and Meat of FemaleP ortunus trituberculatus Cultured at Different Water Temperatures[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618014.

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不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较

Comparison of Flavor Quality in Gonads and Meat of FemaleP ortunus trituberculatus Cultured at Different Water Temperatures

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