食品工业科技2018，Vol.39Issue(8)：6-12,7.DOI:10.13386/j.issn1002-0306.2018.08.002
池塘养殖与野生三疣梭子蟹滋味的比较研究
Comparison of the taste in Portunus Trituberculatus between cultured in pond and wild-caught
摘要
Abstract
Pond cultured and wild fishing are two major sources of consumption of Portunus trituberculatus.In this study,the taste nucleotide,free amino acid,taste activity and monosodium glutamate equivalence of edible parts(ovary,hepatopancreas,muscle)of pond culture and wild Portunus trituberculatus were compared,and the overall taste of the edible part were evaluated buy electronic tongue.The results showed that the taste activity of the nucleotide in the ovary of pond culture was significantly higher(p ＜ 0.05)than that of the wild crab.The IMP(Inosine Monophosphate),GMP(Guanosine Monophosphate)and AMP (Adenosine Monophosphate) in the ovary of the pond culture were significantly higher(p ＜ 0.05) than those in the wild crab,the GMP and AMP in the hepatopancreas and the IMP in the muscle of the pond was lower than the wild crabs.The content of most free amino acids in the hepatopancreas,ovaries and muscles of the pond culture was lower than that of the wild.And the percentage of the total amino acids and the essential amino acids in the gonads was higher than that of the wild trituberculatus.Among them,bitter amino acids in wild crabs had a greater contribution to the overall taste,and the bitter/sweet amino acids in the pond culture had a greater contribution to the overall taste.The monosodium glutamate equivalence of the ovary(EUC =53.94 g MSG/100 g)was significantly higher than that of wild crab gonads(EUC =15.81 g MSG/100 g),and the EUC of hepatopancreas and muscle pond culture individual.While the ovarian flavor of different organ-izations was significantly better than the liver and pancreas and muscle.The taste of MSG in the ovary of Portunus trituberculatus(EUC =53.94 gMSG/100 g)was significantly higher than that of wild crab gonads(EUC =15.81 gMSG/100 g).EUC of the hepatopancreas and muscle in wild were higher than those in pond culture.In different tissues,the freshness of ovary was significantly better than that of hepatopancreas and muscle.The analysis of the main components of the electronic tongue showed that there was no significant difference in the contours of the hepatopancreas between the pond culture and the wild crabs,but the overall taste profile of the ovary and muscles could be clearly distinguished,and the main differences were on the first principal component axis.The results showed that the taste of the ovary of Portunus trituberculatus was better than that of wild crab,and the taste of wild female muscle and liver and pancreas was better than that of pond culture.The results could provide some theoretical guidance for the quality control of Portunus trituberculatus.关键词
三疣梭子蟹/滋味/呈味核苷酸/游离氨基酸/电子舌Key words
Portunus trituberculatus/taste/taste nucleotide/free amino acid/electronic tongue分类
轻工纺织引用本文复制引用
侯文杰,吴旭干,施文正..池塘养殖与野生三疣梭子蟹滋味的比较研究[J].食品工业科技,2018,39(8):6-12,7.基金项目
上海市科技兴农重点推广项目(农科攻字(2016)第1-1-8号) （农科攻字(2016）
上海高校水产学高峰学科建设项目(2015-62-0908) （2015-62-0908）
上海市市级农口系统青年人才成长计划(沪农青字(2017)第3-3号) （沪农青字(2017）
