肉类研究2025，Vol.39Issue(2)：18-24,7.DOI:10.7506/rlyj1001-8123-20240826-220
克氏原螯虾壳粉添加量对发酵克氏原螯虾酱滋味特性的影响
Effect of Addition of Different Amounts of Crayfish Shell Powder on the Flavor of Fermented Crayfish Paste
摘要
Abstract
In order to fully utilize crayfish shell,fermented crayfish paste added with different amounts of crayfish shell powder(0%,20%,and 40% )was evaluated at different fermentation times for free amino acids,taste nucleotides,organic acids and sensory quality.The relative taste activity value(RTAV)was calculated to determine major taste contributors.The results showed that fermentation time had little effect on the total free amino acids(TFAAs)content of fermented crayfish paste with 0 and 20% crayfish shell powder.Fermented crayfish paste with 20% crayfish shell powder had a more obvious umami taste.The TFAAs content of fermented crayfish paste with 20% crayfish shell powder changed mainly in the early period of fermentation,decreasing significantly,and addition of 20% crayfish shell powder inhibited the bitterness of crayfish paste more significantly.Based on RTAV and variable importance in projection(VIP)scores,potential differential compounds affecting the taste were selected,and the taste substances Ile,GMP,Ala,Val,Leu,IMP,Glu,Asp,Cys,and His played a dominant role in the formation of the taste of crayfish paste.By combining the above results with sensory analysis,we concluded that addition of crayfish shell powder had a significant effect on the flavor of fermented crayfish paste.This study provides a theoretical basis for understanding the effect of addition of crayfish shell powder on the flavor of fermented crayfish paste.关键词
克氏原螯虾/虾壳粉/虾酱/滋味特性/游离氨基酸/呈味核苷酸Key words
Procambarus clarkii/crayfish shell powder/fermented crayfish paste/taste characteristics/free amino acids/taste nucleotides分类
轻工纺织引用本文复制引用
陈戈辉,汪超,黄琪,胡传峰,谌玲薇,吴文锦,熊光权,于巍,乔宇,涂子仪..克氏原螯虾壳粉添加量对发酵克氏原螯虾酱滋味特性的影响[J].肉类研究,2025,39(2):18-24,7.基金项目
湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100) （2023DJC100）
潜江市公益性行业科研计划项目(2023GYX030) （2023GYX030）
