摘要
以凡纳滨对虾为原料,通过仪器分析法对微波加热与水煮处理的对虾的游离氨基酸、呈味核苷酸、有机酸、甜菜碱和无机离子这些主要滋味成分进行了分析。结果表明:凡纳滨对虾经微波加热与水煮处理后,游离氨基酸总量均有减少,分别下降了15.81%,20.19%;呈味核苷酸总量也均有减少,分别降低了25.07%,25.89%,其中含量最高的腺苷酸(AMP)有所提高,分别增加了4.01%,5.95%;乳酸含量大幅降低,分别减少了53.64%,77.24%;甜菜碱的含量也有明显的差异,分别减少了7.26%,8.83%;呈味无机离子含量差异明显,且微波虾的要高于水煮虾。通过研究分析发现,微波虾中除AMP含量略低于水煮虾外,游离氨基酸、有机酸、甜菜碱和无机离子的含量均高于水煮虾,表明微波虾的滋味优于水煮虾。
The main taste-active components in the microwave-treated/boiled Litopenaeus vannamei, including the free amino acid, nucleotide, organic acid, betaine and inorganic ions, were quantified with instrumental analysis methods. The free amino acids contents in the microwave-cooked shrimp and boiled shrimp were decreased by 15.81% and 20.19%, respectively. After microwave and water-boiled treatments, the contents of nucleotides were decreased by 25.07% and 25.89%, respectively, while adenosine monophosphate （AMP）were increased by 4.01% and 5.95%. The contents of lactic acid and betaine were significant difference, lactic acid were decreased by 53.64% and 77.24%, respectively, while betaine were 7.26% and 8.83%, respectively. Moreover, the contents of inorganic ions in the microwave-cooked shrimp were higher than those of the boiled one. Expect the AMP, higher free amino acid, organic acid, betaine and inorganic ions contents were found in the microwave-cooked shrimp than in the boiled shrimp,,showeing that the taste of the microwave cooking shrimp was better than the boiled shrimp.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第7期776-779,748,共5页
Modern Food Science and Technology
基金
国家虾产业技术体系建设(CARS-48)
科技部农业成果转化项目(2010GB2E000345)
广东省海洋渔业科技攻关重大项目(A201008102)
广东省科技团队项目(2011A020102005)
关键词
凡纳滨对虾
微波虾
水煮虾
滋味成分
Litopenaeus vannamei
microwave cooking shrimp
boiled shrimp
taste-active components
