不同育肥方式对中华绒螯蟹雄蟹肌肉呈味物质的影响

Effect of different fatting models on non- volatile taste active compounds of Chinese mitten crab( Eriocheir sinensis) meat

本文采用高效液相色谱仪、氨基酸自动分析仪、石墨炉原子吸收光谱仪等测定了配合饲料和野杂鱼育肥的中华绒螯蟹雄蟹肌肉中非挥发性呈味物质,包括游离氨基酸,呈味核苷酸和呈味无机离子,并且采用味道强度值和味精当量对这些成分的呈味强度进行评价。FD蟹肉中游离氨基酸总量稍高于TF蟹肉(二者分别为2270、2016 mg/100 g),两种蟹肉中呈味氨基酸含量均占总量的68%,对FD和TF蟹肉滋味均有贡献。FD和TF蟹肉中的呈味核苷酸含量较低,TAV值小于1,对蟹肉滋味没有直接贡献,但可与其他成分产生协同作用,增强蟹肉滋味。无机离子中K+、PO3+4和Ca2+对TF蟹肉有直接贡献,而对FD蟹肉有直接贡献的是K+和PO3+4。结果表明TF蟹肌肉EUC值是1.61 g MSG/100 g,FD蟹肌肉EUC值是是2.50 g MSG/100 g,味精当量的TAV值是53.7和83.3,鲜味强烈,并且FD蟹肉鲜味显著(p=0.01)优于TF蟹肌肉。

The non-volatile taste active compounds, including free amino acids, flavour 5,- nucleotides and inorganic ions in the meat of Chinese mitten crab（ Eriocheir sinensis）were analyzed by high performance liquid chromatograph（ HPLC）, amino acid auto-analyzer and flame atomic absorption instrument, and their taste impacts were evaluated by taste active values （TAVs） and equivalent umami concentration （EUC） methods.The total FAA contents of muscle in the crab fatted by FD and TF were 2270 mg/100 g and 2016 mg/100 g,respectively,which indicated that the total FAA contents of FD crab muscle was significantly higher than TF crab.Flavor amino acids accounted for 68% of the total FAA both in the muscle fatted by FD and TF.The TAVs of AMP, IMP and GMP both in the muscle of FD and TF crab were lower than 1 ,which showed that they had no direct contribution to FD and TF crab muscle.K＋ and PO43- had direct contribution to taste of TF and FD crab muscle,and contribution of K＋ on FD crab muscle was more significant, however contribution of pO34＋ on TF crab muscle was more obvious.The EUC of TF and FD crab was 1.61 g MSG/100 g crab meat and 2.50 g MSG/100 g crab meat,TAVs of all EUC were 53.7 and 83.3,which meant that the umami taste of both the crab meat was very intense.Also umami taste of FD crab meat was significantly better than TF crab meat.