摘要
Abstract
[Objective] To study the changes of flavor substances in red meat of grass carp before and after heating.[Method] The content changes of nucleotides and free amino acids in red meat of grass carp were analyzed by using high-performance liquid chromatograph and automatic amino acid analyzer.[Result] The total content of nucleotides in red meat of fresh grass carp was 1 088.809 μg/g.ATP content in red meat of fresh grass carp was 358.640μg/g and it reduced to zero after heating.The contents of ADP,AMP,IMP,HxR and Hx after heating increased 15.502,4.232,7.689,44.917 and 74.688 μg/g,respectively.The total content of free amino acids in red meat of grass carp was 3 129.106 μg/g,and it decreased 852.161 μg/g after heating.Among the free amino acids,the contents of aspartic acid,glutamic acid,valine,methionine,leucine and tyrosine increased,and the contents of threonine,serine,glycine,alanine,lysine,histidine decreased.[Conclusion] The research can lay the theoretical foundation for further study on the flavor of heated products of grass carp.关键词
草鱼/红肉/ATP及其关联物/游离氨基酸Key words
Grass carp/Red meat/ATP and ATP-related substances/Free amino acids分类
农业科技
