Effects of dietary on taste of different parts of female Juvenile Swimming Crab(Portunus trituberculatus)
-
摘要: 本文选取配合饲料、杂鱼和混合饲料三种饲料,研究了不同饲料养殖对雌体三疣梭子蟹不同部位呈味核苷酸和游离氨基酸含量的影响,并用电子舌对其整体滋味轮廓进行分析,以期寻找合适的人工饲料来代替杂鱼。结果表明:混合饲料组和配合饲料组性腺中GMP(5’-鸟苷酸)、IMP(5’-肌苷酸)和AMP(5’-腺苷酸)含量均已达到杂鱼投喂水平,配合饲料组体肉中AMP含量和肝胰腺中IMP含量显著低于杂鱼投喂组(p<0.05),混合饲料中仅肝胰腺的AMP含量低于杂鱼投喂组;混合饲料组性腺和体肉中游离氨基酸总含量均与杂鱼投喂组无显著差异(p>0.05),且显著高于配合饲料组,混合饲料组肝胰腺中游离氨基酸总量显著高于其他两组,分别是配合饲料组和杂鱼投喂组的1.44倍和1.21倍。综合分析表明,混合饲料组更为接近杂鱼喂养水平。电子舌数据同样显示人工饲料养殖雌体三疣梭子蟹会使其各部位滋味轮廓与杂鱼喂养有较小差异。Abstract: In order to find the appropriate artificial diet to replace the trash fish,effects of replacement of trash fish with formulated diets and mixed diets on free amino acids,tasty nucleotides and taste profiles in different parts of female Portunus trituberculatus were investigated in this study. The result indicated that the content of GMP,IMP and AMP in the gonads of mixed diets treatment and formulated diets treatment were reached the level of trash fish treatment,nevertheless,the content of AMP in the abdominal meat and the content of IMP in the hepatopancreas of formulated diets treatment was significantly lower than that of trash fish treatment(p < 0.05). In the mixed diets treatment,which decreased was the content of AMP in the hepatopancreas. There was no significant difference between the total amount of free amino acids in the gonad and abdominal meat of mixed diets treatment and trash fish treatment(p > 0.05),and significantly higher than that of the formulated diets treatment,furthermore,the total free amino acid content of the mixed diets treatment of the hepatopancreas was 1.44 and 1.21 times that of formulated diets treatment and trash fish treatment.Comprehensive analysis showed that the mixed diets treatment was more close to the trash fish treatment. As well as,the electronic tongue data showed that artificial feed were different slightly from trash fish treatment.
-
Keywords:
- Portunus trituberculatus /
- dietary /
- free amino acids /
- tasty nucleotides /
- taste
-
[1] 杨印蹼.饲料中添加花生四烯酸对三疣梭子蟹卵巢发育及成蟹品质的影响[D].上海:上海海洋大学,2013:1-5. [2] 张稳,谢奉军,金敏,等.饲料中n-3高不饱和脂肪酸含量对三疣梭子蟹幼蟹生长性能及脂肪酸组成的影响[J].动物营养学报,2014,26(5):1254-1257. [3] Huo Y W,Jin M,Zhou P P,et al.Effects of dietary protein and lipid levels on growth,feed utilization and body composition of juvenile swimming crab,Portunus trituberculatus[J].Aquaculture,2014,434:151-158.
[4] 丁雪燕,何中央,邱晓力,等.三疣梭子蟹不同生长阶段消化酶活性及配合饲料对其影响的研究[J].动物营养学报,2010,22(2):493-496. [5] 丁雪燕,何中央,徐国辉,等.三疣梭子蟹配合饲料的初步研究[J].海洋渔业,2003,25(1):24-26. [6] 徐善良,张薇,严小军,等.野生与养殖三疣梭子蟹营养品质分析及比较[J].动物营养学报,2009,21(5):695-697. [7] 石婧,王帅,龚骏,等.不同育肥方式对中华绒螯蟹雄蟹肌肉呈味物质的影响[J].食品工业科技,2015,36(15):347-351. [8] Chen D W,Zhang M,Sundar S.Compositional characteristics and nutritional quality of Chinese mitten crab(Eriocheirsinensis)[J].Food Chemistry,2007,103(4):1343-1349.
[9] 王亚会,王锡昌,王帅,等.中华绒螯蟹鲜活及死后品质变化规律初探[J].食品工业科技,2015,36(18):133-136. [10] 付娜,王锡昌,陶宁萍,等.蒸制和煮制中华绒螯蟹4个部位中游离氨基酸含量差异性分析[J].食品科学,2013,34(24):178-181. [11] Chen D W,Zhang M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheirsinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[12] 付娜,王锡昌.滋味物质间相互作用的研究进展[J].食品科学,2014,35(3):270-273. [13] 马海建,施文正,付强,等.漂洗过程中白鲢鱼糜风味物质变化的分析[J].现代食品科技,2015,31(7):356-358. [14] Spindler M,Stadler R,Tanner H.Amino acid analysis of feedstuffs:Determination of methionine and cystine after oxidation with performin acid and hydrolysis[J].J Agric Food Chem,1984,32(6):1369-1371.
[15] 汪倩,吴旭干,楼宝,等.三疣梭子蟹不同部位肌肉主要营养成分分析[J].营养学报,2013,35(3):310-312. [16] 赵巧灵,吴佳佳,李春萍,等.3种鱿鱼的特征滋味成分分析与比较[J].中国食品学报,2014(6):246-247. [17] 卜俊芝.三种海蟹营养和风味成分的研究[D].杭州:浙江工商大学,2012:3-6. [18] Hsieh T C Y,Vejaphan W,Williams S S,et al.Volatile flavor components in thermally processed Louisiana red swamp crayfish and blue crab.In Thermal Generation of Aromas,eds[M].Washington:American Chemical Society,1989:56-58.
[19] 吴薇,顾赛麒,陶宁萍.熟制刀鱼肉挥发性风味轮廓研究[J].食品工业科技,2013,34(6):163-166. [20] 金燕.蟹肉风味的研究[D].杭州:浙江工商大学食品科学与工程,2011:5-8. [21] 张晶晶,顾赛麒,丁玉庭,等.电子舌在中华绒螯蟹产地鉴别及等级评定的应用[J].食品科学,2015,36(4):143-145. [22] 邵路畅.配合饲料和野杂鱼育肥对中华绒螯蟹品质及感官评价的影响[D].上海:上海海洋大学,2012:1-4.
计量
- 文章访问数: 199
- HTML全文浏览量: 31
- PDF下载量: 117