不同温度养殖的雌体三疣梭子蟹性腺和蟹肉风味品质比较

Comparison of Flavor Quality in Gonads and Meat of Female Portunus trituberculatus Cultured at Different Water Temperatures

研究常温养殖与加温养殖对雌体三疣梭子蟹性腺和蟹肉的风味影响,测定2组蟹性腺和肉中的主要滋味物质,并进行电子舌、电子鼻和感官评价的分析。结果表明:电子舌和电子鼻均可对不同水温养殖三疣梭子蟹的性腺以及蟹肉进行有效区分;加温养殖会提高鸟苷酸(guanosine monophosphate,GMP)和腺苷酸(adenosine monophosphate,AMP)对性腺滋味的贡献,使总游离氨基酸含量有所减少,呈味氨基酸和必需氨基酸百分比有所上升。对蟹肉而言,加温组GMP、肌苷酸、AMP相比常温组增加了0.40、0.66倍和3.46倍,呈味氨基酸、必需氨基酸和总游离氨基酸的含量显著升高(P<0.05),味精当量值与常温组相比增加0.59倍。感官评价表明,加温养殖组性腺的肥满度和气味评分有一定的提高,蟹肉的整体感官品质明显高于常温组。

In this study, the effects of different water temperatures（heated water temperature and normal water temperature） on the flavor quality of gonads and meat of cultured female Portunus trituberculatus were investigated. The taste components, flavor nucleotides and free amino acids were determined. Meanwhile flavor profiles of gonads and meat were analyzed by electronic nose, electronic tongue and sensory evaluation. The results showed that the gonads and meat of crabs cultured at different water temperatures were distinguished effectively with electronic nose and electronic tongue. The contributions of GMP and AMP to gonad taste were improved by heated water culture, which simultaneously reduced total free amino acids and increased the percentages of flavor amino acids and essential amino acids. On the other hand, the contents of GMP, IMP and AMP in the meat of crabs cultured in heated water were increased by 1.40, 1.66 and 4.46 times, flavor amino acids, essential amino acids and total free amino acids were enhanced significantly（P〈0.05）, and the equivalent umami concentration（EUC） of crab meat in heated water temperature treatment group was improved by 1.59 times as compared to the meat of crabs cultured in normal temperature water. Moreover, the results of sensory evaluation showed that fatness and smell score of crab gonad in heated water temperature treatment group were obviously improved, and overall sensory quality of crab meat was superior to that of the normal water temperature treatment group.