中国食品学报2017，Vol.17Issue(4)：219-227,9.DOI:10.16429/j.1009-7848.2017.04.027
中华绒螯蟹六月黄营养及风味品质研究
Nutritional and Flavor Quality Analysis of Liu Yuehuang (Eriocheir sinesis)
摘要
Abstract
Nutritional and flavor quality of Liu Yuehuang (LY),an out-of-season commercial Chinese mitten crab (one physiological stage of Chinese mitten crab),were researched in this paper.The results showed that:proximate composition,lipid contents,minerals and essential amino acid index (EAAI,meat for 82,hepatopancreas for 92) of LY were similar to mature crabs (MB),while protein and triglyceride contents (about 11％ and 90％) were a little higher;fatty acid (FA),free amino acid (FAA),5'-inosine monophosphate and umami intensity (EUC) were 5.5 mg/g,14 mg/g,0.2 mg/(100 g) and 1.3 g MSG/(100 g) in meat,and 120 mg/g,7 mg/g,0.1 mg/(100 g) and 1.1g MSG/(100 g) in hepatopancreas,which were all lower than MB;protein and total amino acid contents (TAA) in meat were lower than MB,whereas polyunsaturated FA and them were quite higher in hepatopancreas.In addition,contents of TAA and EAAI had no significant difference between male and female crab,and the other test index were quite different;minerals and FAA of male LY were higher than female,and FA,nucleotide and EUC in female meat were significantly higher than male,whereas completely opposite in hepatopancreas.Generally speaking,LY already had a high nutritional value and good taste,and most of the quality indexes were obviously different in gender.However,the quality of LY has not yet reached the high level of MB.关键词
六月黄/中华绒螯蟹/营养品质/风味品质Key words
Liu Yuehuang/Chinese mitten crab/nutritional quality/flavor quality引用本文复制引用
王帅,吴旭干,陶宁萍,王锡昌,郑杨..中华绒螯蟹六月黄营养及风味品质研究[J].中国食品学报,2017,17(4):219-227,9.基金项目
上海市中华绒螯蟹产业技术体系建设项目(D8003100208) （D8003100208）
上海市科委科研计划项目(13320502100) （13320502100）
