加热方式对凡纳滨对虾滋味成分的影响

Effects of Different Heating Treatments on Taste-active Components of Litopenaeus vannamei

摘要:

以凡纳滨对虾为原料，通过仪器分析法对微波加热与水煮处理的对虾的游离氨基酸、呈味核苷酸、有机酸、甜菜碱和无机离子这些主要滋味成分进行了分析。结果表明：凡纳滨对虾经微波加热与水煮处理后，游离氨基酸总量均有减少，分别下降了15.81%，20.19%；呈味核苷酸总量也均有减少，分别降低了25.07%，25.89%，其中含量最高的腺苷酸（AMP）有所提高，分别增加了4.01%，5.95%；乳酸含量大幅降低，分别减少了53.64%，77.24%；甜菜碱的含量也有明显的差异，分别减少了7.26%，8.83%；呈味无机离子含量差异明显，且微波虾的要高于水煮虾。通过研究分析发现，微波虾中除AMP含量略低于水煮虾外，游离氨基酸、有机酸、甜菜碱和无机离子的含量均高于水煮虾，表明微波虾的滋味优于水煮虾。

Abstract:

The main taste-active components in the microwave-treated/boiled Litopenaeus vannamei, including the free amino acid,nucleotide, organic acid, betaine and inorganic ions, were quantified with instrumental analysis methods. The free amino acids contents in the microwave-cooked shrimp and boiled shrimp were decreased by 15.81% and 20.19%, respectively. After microwave and water-boiled treatments, the contents of nucleotides were decreased by 25.07% and 25.89%, respectively, while adenosine monophosphate (AMP) were increased by 4.01% and 5.95%. The contents of lactic acid and betaine were significant difference, lactic acid were decreased by 53.64% and 77.24%, respectively, while betaine were 7.26% and 8.83%, respectively. Moreover, the contents of inorganic ions in the microwave-cooked shrimp were higher than those of the boiled one. Expect the AMP, higher free amino acid,organic acid, betaine and inorganic ions contents were found in the microwave-cooked shrimp than in the boiled shrimp,,showeing that the taste of the microwave cooking shrimp was better than the boiled shrimp.