摘要
比较渔光一体养殖模式(PM)与普通池塘养殖模式(CM)中华绒螯蟹(Eriocheir sinensis)在基本营养成分、感官评价和滋味品质等方面的差异。测定了体肉中的游离氨基酸和呈味核苷酸,计算滋味活度值TAV及味精当量EUC,并与人工感官、智能感官的评测结果关联,对滋味品质进行综合评价。结果表明,PM组雌蟹体肉中粗蛋白、粗脂肪显著高于CM组(P<0.05),雄蟹则无差异;PM组雌蟹体肉具有较强的鲜味、甜味强度,CM组雄蟹体肉具有较强的咸味、鲜味强度;PM组的总游离氨基酸、甜味游离氨基酸含量显著高于CM组(P<0.05);PM组中华绒螯蟹体肉中味精当量均大于CM组。渔光一体养殖模式能使中华绒螯蟹体肉具有更好的营养及鲜甜滋味。
The photovoltaic fishery breeding mode is a new environmental protection mode that combines pond aquaculture and photovoltaic power generation.The differences in basic nutrition composition,sensory evaluation,and taste quality in the meat of Chinese mitten crab(Eriocheir sinensis)between the common pond breeding mode and photovoltaic fishery breeding mode were compared in this study.The free amino acids and taste nucleotides in meat were determined,and the taste activity value was calculated.Taste activity value(TAV)and equivalent umami concentration(EUC)were associated with artificial and electronic senses to comprehensively analyze the taste quality.The results showed that the crude protein and crude lipid contents in meat of female crabs in group PM were significantly higher than those in group CM(P<0.05),but there were no differences in male crabs.The meat of female crab in group PM had strong umami and sweet taste intensity,while the meat of male crab in group CM had strong saltiness and umami taste intensity.The contents of total free amino acids and sweet free amino acids in group PM were significantly higher than those in group CM(P<0.05).The EUC in the meat of Chinese mitten crab in group PM was higher than that in group CM.The photovoltaic fishery breeding mode can make the enable of Chinese mitten crab to have better nutrition and umami and sweet taste.
作者
冼才凝
范立成
郭学骞
尹明雨
王锡昌
XIAN Caining;FAN Licheng;GUO Xueqian;YIN Mingyu;WANG Xichang(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture and Rural Affairs,Shanghai 201306,China)
出处
《上海海洋大学学报》
CAS
CSCD
北大核心
2022年第5期1272-1282,共11页
Journal of Shanghai Ocean University
基金
上海市现代农业产业技术体系(沪农科产字﹝2021﹞第4号)。
关键词
中华绒螯蟹
养殖模式
滋味物质
感官评价
Chinese mitten crab(Eriocheir sinensis)
breeding mode
umami substances
sensory evaluation
