食品工业科技2017，Vol.38Issue(19)：31-35,5.DOI:10.13386/j.issn1002-0306.2017.19.006
季节对草鱼肉滋味和鲜度的影响
Effect of different seasons on freshness and taste of grass carp meat
摘要
Abstract
Grass carp(dorsal meat,belly meat and red meat)were used as the research object,the effects of spring,summer,autumn and winter on the content of free amino acids and the contents of nucleotides in different parts of grass carp were studied by high performance liquid chromatography (HPLC) and automatic amino acid analysis.The results showed that the percentage of flavor amino acids of the total free amino acids in dorsal grass carp meat the data was 27.79％,13.92％,26.99％,36.82％,respectively.In belly meat the data was 30.68％,13.98％,25.34％,32.85％,respectively.In red meat the data was 34.32％,24.88％,31.45％,39.09％,respectively.The lower temperature caused higher the percentage of amino acid content.K value of dorsal grass carp meat were 6.77％,21.82％,20.11％,1.80％,respectively.In belly meat the data was 7.86％,27.02％,23.81％,2.85 ％,respectively.In red meat the data were 30.57 ％,58.04％,54.08 ％,12.72％,respectively.The lower temperature caused,the better the freshness.At the same season,flavor amino acid content was the lowest and freshness was the worst in red meat.Thus,the best food period of grass carp is winter and spring,the grass carp have a better taste and freshness.关键词
草鱼/季节/游离氨基酸/ATP关联物/鲜度Key words
grass carp/season/free amino acids/ATP related compounds/freshness分类
轻工纺织引用本文复制引用
陈剑岚,方林,施文正,陈舜胜..季节对草鱼肉滋味和鲜度的影响[J].食品工业科技,2017,38(19):31-35,5.基金项目
国家自然科学基金面上项目(31471685) （31471685）
“上海市高校知识服务平台”项目(ZF1206). （ZF1206）
