摘要
为了研究克氏原螯虾水溶性滋味物质游离氨基酸的含量、组成及其呈味效果,分别对野生和养殖克氏原螯虾的虾肉和虾头中的游离氨基酸进行测定。结果显示:对克氏原螯虾虾肉呈味贡献最大的是精氨酸(Arg),其含量占游离氨基酸总量的43.7%~48.6%,味道强度值(taste active value,TAV)为4.18~6.77,远高于其他游离氨基酸,提高鲜度的同时增加了呈味复杂性,其次是丙氨酸(Ala)和组氨酸(His),其TAV值分别在1~2之间;对克氏原螯虾虾头呈味贡献最大的是赖氨酸(Lys)、Arg和谷氨酸(Glu),其TAV值均在1.68~2.61之间。野生与养殖克氏原螯虾虾肉和虾头中主要游离氨基酸(free amino acid,FAA)的组成成分、含量和对呈味的贡献存在显著差异。
In order to explore the composition and taste contribution of free amino acids(FAAs) as taste-active components in Procambarus clarkii, the meat and heads of wild and cultured crayfish were determined for FAAs. The results showed that arginine(Arg) made the greatest contribution to the flavor of crayfish meat, which represented 43.7%–48.6% of the total FAAs. Arg resulted in a far higher taste activity value(TAV) in the range of 4.18 to 6.77 than other FAAs, followed by alanine(Ala) and histidine(His), varing between 1 and 2. Not only did Arg increase the degree of freshness, but it added to the flavor complexity of crayfish meat. However, lysine(Lys), Arg and glutamate(Glu) made the greater contributions to the flavor of crayfish heads, resulting in TAVs in the range of 1.68–2.61. Significant differences in the composition and taste contribution of main FAAs were observed between crayfish meat and head, as well as between wild and cultured crayfish.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第11期269-273,共5页
Food Science
关键词
克氏原螯虾
游离氨基酸
水溶性滋味物质
Procambarus clarkii
free amino acid
water-soluble flavor substances
