摘要
为评价不同产地中华绒螯蟹在滋味方面的差异,采用电子舌技术分析分别以湖泊围网养殖、野生自然水域或蟹稻共作为环境特征的5个产地蟹肉的滋味组成。结果发现,新鲜蒸制的中华绒螯蟹蟹肉样本都有非常突出的鲜味(15.78~17.78),其次是苦味(7.33~13.53)、咸味(3.83~12.39),差异明显的涩味(0.11~7.68),因所测值均在零附近而对滋味贡献小的丰富性(0~1.89)、苦味回味(0~1.03)和涩味回味(0~0.38),因所测值均在-30以下而没有酸味。线性判别分析的结果显示,初始验证的判别准确率为100%,各产地样本没有重叠现象。结果表明电子舌系统可以较准确地描绘中华绒螯蟹的滋味轮廓,滋味强度值具有区分产地滋味特征差异性的潜力。
A taste sensing system(SA402 B) was applied to evaluate the taste characteristics of the meat samples of Eriocheir sinensis from five geographic origins, purse seined in lakes, wildly grown in natural waters or cultured inrice-crab coculture systems. The electronic tongue data showed that umami was the most predominant taste in steamed meat with a taste-active value(TAV) of 15.78–17.78, followed by bitterness(TAV = 7.33–13.53) and saltiness(TAV = 3.83–12.39). TAV for astringency(0.11–7.68) varied widely among geographic origins. There were no difference in sourness and only slight differences in richness(0–1.89), aftertaste-B(0–1.03) and aftertaste-A(0–0.38) among the samples, as reflected by the TAVs below-30 and around zero, respectively. Linear discriminant analysis revealed that the accuracy of initial verification was as high as 100%. The scatter plot showed that all the five geographical origins could be clearly separated from each other. The results of the present study suggest that the taste sensing system can accurately profile the taste characteristics of E. sinensis from different geographic origins and that the electronic tongue data have the potential to discriminate the taste characteristics.
作者
刘洪波
姜涛
骆仁军
薛竣仁
陈修报
杨健
LIU Hongbo;JIANG Tao;LUO Renjun;XUE Junren;CHEN Xiubao;YANG Jian(Key Laboratory of Fishery Ecological Environment Assessment and Resource Conservation in Middle and Lower Reaches of the Yangtze River,Freshwater Fisheries Research Center,Chinese Academy of Fishery Sciences,Wuxi 214081,China;Wuxi Fisheries College,Nanjing Agricultural University,Wuxi 214081,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第16期132-137,共6页
Food Science
基金
国家自然科学基金面上项目(31772850)
2017年度无锡市留学人员科技活动项目择优资助项目(CZ2018006700)。
关键词
中华绒螯蟹
味觉分析系统
滋味强度值
线性判别分析
产地判别
Eriocheir sinensis
taste sensing system
taste-active values
linear discriminant analysis
geographic origin discrimination
