| 暗纹东方鲀与红鳍东方鳍滋味成分差异研究 |
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| 引用本文： | 邓捷春,王锡昌,刘源.暗纹东方鲀与红鳍东方鳍滋味成分差异研究[J].食品工业科技,2010(3). |
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| 作者姓名： | 邓捷春 王锡昌 刘源 |
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| 作者单位： | 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市科委部分地方院校计划项目(08390513900); “十一五”国家科技支撑计划课题(2008BAD94B09); 2007年度高等学校博士学科点专项科研基金(20070264003) |
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| 摘 要： | 比较分析了淡水和海水两种养殖环境下河豚鱼肉滋味成分差异。结果表明,游离氨基酸中的天冬氨酸、组氨酸、甘氨酸、丙氨酸和无机离子中Na+对暗纹东方鲀的滋味成分贡献较大,谷氨酸、精氨酸和K+、PO43-、Cl-对红鳍东方鲀的滋味成分贡献较大,而风味核苷酸IMP对两种鱼肉的滋味贡献均较显著。呈味游离氨基酸和无机离子含量的差异是这两种河豚鱼肉滋味差异的主要原因。
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| 关 键 词： | 暗纹东方鲀 红鳍东方鲀 滋味成分 |
Study on difference of taste compounds between Fugu obscurus and Fugu rubripes |
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| DENG Jie-chun,WANG Xi-chang,LIU Yuan.Study on difference of taste compounds between Fugu obscurus and Fugu rubripes[J].Science and Technology of Food Industry,2010(3). |
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| Authors: | DENG Jie-chun WANG Xi-chang LIU Yuan |
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| Affiliation: | DENG Jie-chun,WANG Xi-chang,LIU Yuan (College of Food,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | Difference of taste compounds of fresh water globefish and seawater globefish were analyzed and compared.Results indicated that flavor amino acids Asp,His,Gly,Ala and inorganic ion Na+ well contributed to the taste of Fugu obscurus,while Glu,Arg and K+,PO3-4,Cl- well contributed to the taste of Fugu rubripes.Flavor nucleotides IMP contributed to the taste of both of them.The different contents of flavor amino acids and inorganic ion were the main reason of the differences of taste compounds between the two ... |
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| Keywords: | Fugu obscurus Fugu rubripes taste compounds |
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