摘要
目的:分析冰藏期间缢蛏存活率及其呈味物质的变化,为缢蛏冰藏保鲜提供理论依据。方法:采用高效液相色谱等方法分析缢蛏冰藏保活期间ATP及其关联物、游离氨基酸组成、糖原和甜菜碱含量,并进行感官评定。结果表明:缢蛏冰藏13d后的存活率达80%;冰藏第8天缢蛏肉ATP含量达最大值1.89μmol/g,AMP含量较高且变化平缓,而IMP含量较低。缢蛏糖原初始含量较高,冰藏1d内迅速降至9.86mg/g,随后变化缓慢;游离氨基酸以Ala、Ser、Glu和Arg为主。结论:冰藏期间糖原、甜菜碱、游离氨基酸、AMP对缢蛏鲜美的风味起重要作用。
During iced storage keeping alive at 0℃, the contents of glycogen, glycine betaine and ATP-related compounds, the composition of free amino acids and sensory assessment of Sinonovacula constricta were determined by HPLC. The results showed that the survival rate of Sinonovacula constricta amounted to 80% after 13 days of iced storage, ATP contents reached a maximum value of 1.89 mmol/g on the 8th day. The content of AMP was in higher level and changed slowly. On the contrary, IMP content was lower during storage. The original contents of glycogen in Sinonovacula constricta was higher and decreased quickly to 9.86 mg/g at the first day of storage, then descended slowly. The free amino acids of Sinonovacula constricta included mainly Ala, Ser and Glu as well as Arg. During iced storage, glycogen, glycine betaine, AMP and free amino acids with sweet-fresh flavor played the important role in the delicious taste of Sinonovacula constricta.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第3期181-186,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市科技局攻关项目(No:2006C100099)
关键词
缢蛏
冰藏
ATP及其关联物
游离氨基酸
Sinonovacula constricta Iced storage ATP and its related compounds Free amino acids
