Comparative Analysis of Delicious Substance Contents in Spawns of Acipenser gueldenstaedti and Acipenser baerii

doi:10.7506/spkx1002-6630-201224048

Abstract

Abstract: In this study, spawns of Acipenser gueldenstaedti and Acipenser baerii were comparatively analyzed for the contents of delicious amino acids, ATP and its related compounds, and betaine, and nutritional and palatable characteristics. The amino acid composition was analyzed using an amino acid analyzer and the contents of ATP and its related compounds as well as betaine were determined by HPLC. Total amino acid content was significantly higher in Acipenser gueldenstaedti spawns than Acipenser baerii spawns (P ＜ 0.05), and the contents of essential and non-essential amino acids were both slightly higher in the former. The total delicious amino acid contents in spawns of Acipenser gueldenstaedti and Acipenser baerii was 83.84 mg/L and 80.53 mg/L, respectively. IMP greatly contributed to the delicious flavor of sturgeon and revealed a content of 4.33 mg/100 g and 3.83 mg/100 g in spawns of Acipenser gueldenstaedti and Acipenser baerii, respectively. Betaine content was much higher in A. gueldenstaedti spawns than Acipenser baerii spawns. This study indicates that both sturgeon species contain abundant delicious substances in their spawns, and A. gueldenstaedti spawns are richer in delicious amino acids, IMP and betaine than A. baerii spawns.

Key words: Acipenser gueldenstaedti, Acipenser baerii, spawn, delicious amino acids, ATP and its related compounds, betaine

CLC Number:

Q956

GAO Lu-jiao1，XIA Yong-tao2,3，HUANG Yan-qing1，SONG Chao1，ZHUANG Ping1，ZHANG Tao1，SHI Wei3. Comparative Analysis of Delicious Substance Contents in Spawns of Acipenser gueldenstaedti and Acipenser baerii[J]. FOOD SCIENCE, 2012, 33(24): 230-233.

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