贮藏温度对三疣梭子蟹蟹肉风味的影响

为延缓三疣梭子蟹品质劣变,延长其货架期,本试验研究了冰温贮藏、冷藏、冰藏对蟹肉挥发性风味、腺苷三磷酸(ATP)关联物及游离氨基酸含量的影响,并对其呈味物滋味强度值(TAV)及味精当量(EUC)进行分析。结果表明,冰温组蟹肉挥发性风味在贮藏前6 d 无明显变化,而冷藏和冰藏组蟹肉挥发性风味分别在贮藏第2和第4 天开始出现明显变化。冰温组蟹肉肌苷酸(IMP)和腺苷酸(AMP)的滋味强度值、游离氨基酸总量、鲜味氨基酸、甜味氨基酸和甜苦味氨基酸占总游离氨基酸的百分比、EUC均高于同期冰藏、冷藏。组综上所述,冰温贮藏能有效保持蟹肉良好风味,缓解蟹肉风味劣变。本研究结果为冰温贮藏技术在梭子蟹保鲜中的应用提供了一定的理论依据。

Effects of Storage Temperature on the Flavor of Portunus trituberculatus Meat

To delay the quality deterioration of Portunus trituberculatus and prolong its shelf life, the effects of controlled freezing-point storage, ice storage and cold storage on the volatile flavor, contents of ATP-related compounds and free amino acid in crab meat were studied, and the taste active value (TAV) and equivalent umami concentration (EUC) of the taste substances were determined. The results showed that there was no significant change in the volatile flavor of crab meat during the first six days of controlled freezing-point storage, while obvious changes occurred after two or four days under cold or ice storage, respectively. As with the TAV of AMP and IMP, EUC and total amount of free amino acids, the percentages of umami, sweet and sweet-bitter amino acids in total free amino acids of crab meat with controlled freezing-point storage were higher than those of ice or cold storage group in the same period. Controlled freezing-point storage can effectively preserve the good flavor and alleviate the flavor deterioration of crab meat. The results provide a theoretical basis for the application of controlled freezing-point storage technology in the preservation of crab.