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投稿时间：2024-10-31
投稿时间：2024-10-31
中文摘要: 为准确评价不同产地日本沼虾的滋味品质，采用味觉分析系统，分别对长江野生群体及3个不同养殖群体日本沼虾可食虾肉部分的滋味特征进行测定。结果显示，新鲜日本沼虾虾肉具有非常突出的甜味（13.8～15.6）和鲜味（13.0～14.6），涩味（0.0～0.2）和苦味回味（0.0～0.8）对滋味贡献较低，咸味（-5.2～3.1）、苦味（10.7～14.5）和丰富性（0.0～2.8）相差较大（P＜0.05），同时酸味及涩味回味均低于无味点，在所有日本沼虾样本均未检出。主成分分析及线性判别分析显示，不同产地及不同养殖方式的日本沼虾滋味品质存在一定的差异性，且春秋两季日本沼虾也存在味觉差异，可以被准确鉴别。
Abstract:To accurately evaluate the taste quality of oriental river prawns （Macrobrachium nipponense） from different geographical origins， the taste attributes of edible meats of wild prawns from the Yangtze River and three different pond culture origins were analyzed separately by using a taste sensing system in this study. The results showed that fresh meat samples had very prominent sweetness （13.8-15.6） and umami（13.0-14.6）.Astringency （0.0-0.2） and bitter aftertaste （0.0-0.8） contributed less to the taste， with a large difference （P＜0.05） in taste values of saltiness（-5.2-3.1）， bitterness （10.7-14.5）， and richness （0.0-2.8）. Meanwhile，sourness and astringent aftertaste were lower than the odorless points not detected in all prawn samples. Principal component analysis and linear discriminant analysis showed that there was some variability in the taste quality of oriental river prawns from different geographical origins and culture methods， and there were taste differences between oriental river prawns in spring and autumn， which could be accurately identified.
keywords: oriental river prawn taste sensing system taste quality linear discriminant analysis principal component analysis geographical origin difference
文章编号：202521018 中图分类号： 文献标志码：
基金项目:中国水产科学研究院院级基本科研业务费专项（2023ZX07）
| Author Name | Affiliation |
| XUE Junren | 1. Laboratory of Fishery Microchemistry, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, Jiangsu, China； |
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