僧帽牡蛎保鲜过程中游离氨基酸、牛磺酸的变化

CHANGES OF FREE AMINO AND TAURINE OF OSTREA PLICATULA DURING FRESH REPESERVATION

探讨了僧帽牡蛎在低温贮藏保鲜过程中鲜度指标及游离氨基酸、牛磺酸等的变化。实验表明，在０～２℃及３～５℃的贮藏中挥发性盐基氮呈平缓上升趋势，贮藏１５天分别为１５．２ｍｇ／１００ｇ和２０．６ｍｇ／１００ｇ；而在６～８℃下贮藏，挥发性盐基氮变化相对较快，１５天后高达２６．８ｍｇ／１００ｇ。在萃取液中，牛磺酸的含量最高，其在贮藏中略有下降，但基本上在３５７ｍｇ／１００ｇ～３８７ｍｇ／１００ｇ范围内波动；游离氨基酸的含量较高的为丙氨酸、甘氨酸和谷氨酸等，丝氨酸、精氨酸、赖氨酸次之，其余氨基酸初始含量相对较低，其含量的变化在不同的贮藏温度下快慢不一样，但各自呈现出一定的规律性。

Changes of freshness index, free amino acids and taurine during storage and fresh preservation of Ostrea Plicatula in low temperature were studied in this experiment. The experimental results show that when stored in 0～2℃ and 3～5℃, VBN increased gentlely with 15.2mg/100g and 20.6mg/100g respectively after 15days storage. Their freshness almost maintained in better quality. However, when stored in 6～8℃, VBN changed faster than the above, and the quality of oyster entered an initial decomposition stage after 15 days storage. In oyster extracts solution the maximum content of taurine was reduced slightly and kept the fluctuation in the range of 357mg/100g～387mg/100g during storage. The amounts of free amino acids in Ala, Gly, and Glu were higher than those of Ser, Arg, Lys, whereas the initial amounts of other amino acids were relativly low. Changes of amount in free amins acids were different when stored in various temperatures, but they showed their own change patterm.