摘要
研究太湖蟹在加工储藏过程中呈味核苷酸的变化规律,以期为太湖蟹加工企业提供科学有效的加工方式。结果表明,太湖蟹中呈味核苷酸受储藏温度、蒸煮、腌制等加工方式的影响,随着降解和生成的速率不同,其含量发生显著的变化。最佳储藏条件为-18℃,蒸煮时间为10 min^12 min,腌制过程中呈味核苷酸快速降解,ATP及其关联物的降解产生的各种滋味氨基酸、肽及有机酸的协同作用,使得腌制蟹具有特有的风味。
The changing regularity of flavor nucleotides during processing and storage of Taihu crab was stud-ied, so as to provide a scientific and effective processing method for the Taihu crab processing enterprise. The results showed that the content of flavor nucleotides of Taihu crab changed significantly with the degradation and formation rate, affected by the storage temperature, different processing methods like cooking and salting. The best storage conditions was selected when the temperature was -18 and the cooking time was 10 min~ 12 min. Amino acids, peptides and organic acids produced by the degradation of ATP and its related substances reacted synergistically and contributed to a richer taste of Taihu pickled crab.
出处
《食品研究与开发》
CAS
北大核心
2017年第22期102-104,171,共4页
Food Research and Development
基金
基金项目:湖州市公益性技术应用研究(一般)(2015GY05)
关键词
太湖蟹
呈味核苷酸
I+G
储藏加工
Taihu crab
flavor nucleotide
I＋G
processing and storage
