海水和淡水养殖凡纳滨对虾呈味物质的比较分析

The comparison of sensory components between maricultured and freshwater cultured shrimp(Litopenaeus vannamei)

对使用同种饲料喂养的海水和淡水养殖凡纳滨对虾(Litopenaeusvannamei)进行了感官评价、一般成分和呈味物质分析。海水养殖对虾感官评价总体得分高于淡水养殖对虾,海水养殖对虾在鲜味、甜味上优于淡水养殖对虾,而淡水养殖对虾带有明显的土腥味(P<0.01)。海水养殖对虾的灰分高于淡水养殖对虾,粗蛋白、水分及有机酸含量两类对虾差异不大。通过分析氨基酸、核苷酸、甜菜碱和有机酸等呈味物质,发现主要是谷氨酸、AMP、IMP、甜菜碱这几种物质对两类对虾的口味差异起着重要作用,其他成分作用不明显。

Sensory analysis between maricultured and freshwater-cultured shrimp Lieopenaeus vannamei was carried out. Sensory scores of maricutured shrimp were significantly higher in umami, sweet and earthy-musty taste than those of freshwater-cultured one by sensory preference tests （P dO. 01）. Results of sensory components analysis showed that maricultured shrimp, compared with freshwater-cultured one, was higher in ash, while moisture, crude protein and lipid were similar. There were higher glutamic acid, AMP, IMP and betaine in maricultured shrimp, which were likely to be responsible for the differences in taste preference shrimp Litopenaeus vannamei.