文献类型：期刊文献

中文题名：CO_2麻醉无水保活过程中罗非鱼主要呈味成分的变化

英文题名：The Variation of Taste Components in the Muscle of Tilapia Anaesthetized by CO_2 during Keeping Alive without Water

作者：周翠平[1];钟赛意[1];秦小明[1];谌素华[1];白洋[2];班大金[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东雨佳水产食品有限公司,广东茂名525100

年份：2017

卷号：17

期号：5

起止页码：247

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD、、北大核心2014、EI(收录号：20173504096501)、Scopus(收录号：2-s2.0-85028352770)、CSCD2017_2018、北大核心、CSCD

基金：广东省科技厅星火计划项目(20120203)

语种：中文

中文关键词：罗非鱼;保活;有机酸;无机离子;核苷酸;游离氨基酸

外文关键词：Tilapia; keeping alive; organic acid; inorganic ion; free amino acid

中文摘要：以罗非鱼为研究对象,分别进行有水保活及CO_2麻醉辅助无水保活,探讨罗非鱼保活过程中呈味成分的变化规律。结果表明:在20℃保活5 h后,CO_2麻醉无水保活组(A组)的NPN含量比有水保活组(B组)高41.3%;A组的ATP降解速度比B组快,A组具有增强风味作用的IMP含量比B组高50.3%,而带有苦味的Hx含量比B组低2.4倍,HxR含量两者差异不显著(<5%);A组和B组的罗非鱼的游离氨基酸总量差异不大,A组中具有甜味、鲜味和苦味氨基酸含量分别高出36.5%,9%和11.11%,而苦略甜味氨基酸含量的差异很小(<1%);A组的琥珀酸含量比B组高出25%;A组的Cl^-含量比B组高26.8%,Mg^(2+)、Ca^(2+)和PO_4^(3-)含量分别高17.6%,19.6%和18.7%;K^+含量高12.8%,Na^+含量高4%,无水保活组无机离子损失量低于有水保活组无机离子损失量。结论:采用CO_2麻醉无水保活处理(A)的罗非鱼其呈味成分明显优于有水保活方式(B)

外文摘要：The variation of the taste components in the muscle of tilapia which anaesthetized by carbon dioxide was kept alive without water（group A） and which was kept alive with water （group B） was studied. The results suggested that tilapia was kept alive for 5 hours at 20℃, the NPN content of group A was 41.3% higher than that of group B. The ATP degradation rate of group A was higher than that of group B, and the content of IMP which can enhance the flavor of group A was 50.3% higher than that of group B,the content of Hx with bitter taste of group A was 2.4 times lower than that of group B. There was no significant difference in HxR content between group A and B （〈5%）. There was no obvious difference in total free amin acid between group A and B, but the content of amino acid with sweet taste,umami tast, bitter taste of group A was respectively 36.5%, 9%, 11.11% higher than that of group B, and no significant dif- ference existed in the content of amino acid which has bitter taste with little sweet between group A and group B（〈l%）. The succinic acid content of group A was 25% higher than that of group B. The Cl-, Mg^2＋, Ca^2＋, PO43-, K＋, Na＋ content of group A was respectively 26.8%, 17.6%, 19.6%, 18.7%, 12.8%, 4% higher than that of group B. The losses of inorganic ions of group A were lower than those of group B. The taste components in the muscle of filapia during keeping alive without water were significantly better than those during keeping alive without water.