小龙虾虾黄营养与风味成分分析

Analysis of Nutrient Composition and Flavor Compounds in Crayfish Roe

为促进小龙虾副产物加工产业发展,提高小龙虾利用率及经济价值,为后续相关研究奠定基础。文章以熟制小龙虾虾黄为分析研究对象,测定分析了其中脂肪酸、氨基酸等营养成分,游离氨基酸、呈味核苷酸等风味成分,以及重金属含量。结果表明,其含有水分(79.58±4.05)%、灰分(0.38±0.20)%、粗脂肪(5.39±0.03)%、粗蛋白(7.85±0.15)%、总糖(1.52±0.15)%;小龙虾虾黄干基中,约有30%饱和脂肪酸和70%不饱和脂肪酸,总氨基酸含量为(373.67±14.12)mg/g,其中必需氨基酸约占25%。风味成分中,游离氨基酸含量约为(2.34±0.18)mg/g,其中有45%呈甜、鲜味氨基酸;呈味核苷酸总量达(272.98±12.56)mg/100 g,鲜味强度为3.7456 g MSG/100 g;挥发性风味物质有38种,其中酯类含量(9.580μg/g)最高。此外,小龙虾虾黄中的重金属含量低于GB 2762—2017《食品安全国家标准食品中污染物限量》中的限量标准。小龙虾虾黄营养与风味成分丰富,可与虾肉共同食用,味道更加鲜美,也可加以开发利用,充分发挥小龙虾副产物的潜能。

In order to promote the development of crayfish by-products processing industry,improve the utilization rate and economic value of crayfish,and lay the foundation for subsequent related research,the crayfish roe was taken as the analysis object,and the nutritional properties such as fatty acids and amino acids,the flavors such as free amino acids and flavor nucleotides,and the heavy metal content were determined and analyzed in this paper.The results showed that its moisture content was(79.58±4.05)%,ash was(0.38±0.20)%,crude fat was(5.39±0.03)%,crude protein was(7.85±0.15)%,and total sugar was(1.52±0.15)%.In the dry basis of crayfish roe,there were 30%saturated fatty acids and 70%unsaturated fatty acids,and the total amino acid content was(373.67±14.12)mg/g,of which essential amino acids account for 25%.Among the flavor components,the content of free amino acids was(2.34±0.18)mg/g,and the sweetness and umami amino acids accounted for 45%.The taste nucleotides were(272.98±12.56)mg/100 g,and the equivalent umami concentration was 3.7456 g MSG/100 g.There were 38 kinds of volatile flavor substances in the crayfish roe,and the esters(9.580μg/g)was the highest.In addition,the heavy metal content in the crayfish roe was lower than the safety standard of GB 2762-2017 National Food safety standard Limits of contaminants in food.Crayfish roe is rich in nutrients and flavor components,which can be eaten together with crayfish meat to enjoy the delicious taste,and developed and utilized to unleash full potential of crayfish by-products as well.