本文已被：浏览 1435次 下载 0次
投稿时间：2018-03-27
投稿时间：2018-03-27
中文摘要: 以3种养殖盐度（0‰、15‰、25‰，分别用Y1、Y2、Y3表示）下的斑节对虾为研究对象，通过测定其基本营养成分和持水力，采用电子鼻和电子舌分析其风味差异，结合感官品质和质构特性，探究养殖盐度对斑节对虾肌肉品质的影响。结果表明，随着养殖盐度的增大，水分含量逐渐降低，灰分、粗蛋白、总糖和持水力逐渐升高。经感官评价和电子舌分析发现，滋味上的差异主要表现在鲜味和土腥味上，Y1的鲜味最差且土腥味最浓，适当提高盐度，甜味增加，土腥味降低。电子鼻分析显示，气味上的差异可以通过9号传感器区分，甲烷等短链烷烃、无机硫化物、醇醚醛酮类、有机硫化物和芳香成分这几类物质是主要挥发性气味物质。通过感官评价和质构分析发现，随着养殖盐度的增大，硬度、咀嚼度、弹性和紧密性均有升高趋势。从肌肉品质和经济角度考虑，25‰是实际生产中可以推荐的适宜养殖盐度。
Abstract:There were three stocking salinities of Penaeus monodon selected （0‰，15‰，25‰）.In order to study the effect of stocking salinities on muscle quality of Penaeus monodon，the basic nutrients and water holding capacity were determined，and the differences of the flavour was analysed by electronic nose and electronic tongue，combined with sensory quality and texture characteristics.The results showed that with the stocking salinity increased，the content of moisture decreased，the content of ash，crude protein，total sugar and the water holding capacity increased；sensory evaluation and electronic tongue analysis showed the main differences of taste were umami and earthy odor and Y1 had the worst umami and earthy odor；when salinity increased properly，the sweet taste increased and the earthy odor decreased；electronic nose analysis showed that the main difference of flavour could be distinguished by No.9 sensor；sensory evaluation and texture analyser analysis showed that hardness，chewiness，resilience and cohesion all increased.From the point of muscle quality and economy，25‰ should be the recommended stocking salinity in actual production.
keywords: Key words：Penaeus monodon stocking salinity muscle quality electronic nose electronic tongue
文章编号：201822002 中图分类号： 文献标志码：
基金项目:天津市水产产业技术体系创新团队项目（ITTFRS2017020）；天津市科技计划项目（16ZXZYNC00120、17ZYPTNC00100）；天津市农业科技成果转化与推广项目（201502140）
| 作者 | 单位 |
| 周伟，王洋，孙学亮，杨华，梁丽雅，马俪珍 | （1.天津农学院食品科学与生物工程学院，天津300384；2.天津农学院水产学院，水产生态及养殖重点实验室，天津300384；3.天津农学院动物科技学院，天津300384） |
引用文本：
津ICP备20000603号-1