摘要
以细点圆趾蟹加工过程中产生的副产物水煮液为研究对象,测定其基本营养成分、矿物元素、氨基酸组成、非挥发性呈味物质和挥发性风味物质,分析水煮液的营养及风味特性。结果表明:水煮液固形物中粗蛋白质(74.36%)和灰分含量(23.92%)较高,脂肪含量(0.42%)较低。氨基酸总量为75.08 g/100 g蛋白质,其中谷氨酸含量最高(12.68 g/100 g蛋白质)。矿物质含量比例均衡。甜味氨基酸(占游离氨基酸的69%)、甘氨酸甜菜碱和氯离子是水煮液滋味的主要贡献者。挥发性风味成分中含量最高的是芳香类物质(29.61%),醛类和酮类化合物是水煮液风味的主要贡献者。
General composition, minerals, amino acids, non-volatile taste compounds and volatile components of boiled liquid that made from by-products of Ovalipes punctatus were detected and also evaluated for characteristics of nutritional and flavor. The results showed as follows： boiled liquid contained high amount of crude protein and minerals, low amount of crude fat in soluble solids. The protein contained high amount of amino acids （75.08 g/100 g protein） and the amino acids found at highest concentration was glutamic acid（12.68 g/100 g protein）. The boiled liquid was well-bal- anced in mineral composition. Sweety amino acids （69% of total free amino acids）, glycine betaine and C1- were main contributors to the taste of boiled liquid. Aromatic compounds （42.05%） took the largest percentage in all volatiles, while aldehydes and ketones compounds contributed the flavor characteristics of crab boiled liquid.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第9期207-216,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江重大科技专项重大农业项目(2009C02002)
关键词
细点圆趾蟹
水煮液
营养成分
呈味物质
挥发性风味物质
Ovalipes punctatus
crab boiled liquid
nutritional compounds
tasty composition
flavor compounds
