| 虾蟹海产品香味的前体物质的加热变化 |
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| 引用本文： | 薛长湖,汪贻生,林洪,楼伟凤.虾蟹海产品香味的前体物质的加热变化[J].中国海洋大学学报(自然科学版),1994(4). |
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| 作者姓名： | 薛长湖 汪贻生 林洪 楼伟凤 |
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| 摘 要： | 本文研究了虾蟹海产品香味的前体物质在加热前后的变化。实验结果表明：对虾和蟹肌肉中的糖原和不饱和脂肪酸在加热前后含量下降，糖原是Ｍａｉｌｌａｒｄ反应的基础物质．不饱和脂肪酸是虾蟹肌肉香味中羰基化合物的前体物质。虾蟹肌肉中主要积累的核苷酸成分ＡＭＰ在加热后减少，而肌肉提取物中的游离氨基酸和结合氨基酸，特别是疏水氨基酸含量均增加。
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| 关 键 词： | 虾 蟹 香味 前体物质 加热变化 |
CHANGES IN PRECUSORS OF AROMATIC COMPOUNDS OF PRAWN AND CRAB DURING HEATING |
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| Xue Changhu, Wang Yisheng, Lin Hong, Lou Weifeng.CHANGES IN PRECUSORS OF AROMATIC COMPOUNDS OF PRAWN AND CRAB DURING HEATING[J].Periodical of Ocean University of China,1994(4). |
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| Authors: | Xue Changhu Wang Yisheng Lin Hong Lou Weifeng |
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| Institution: | School of Fisheries |
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| Abstract: | This paper presents the results of changes in precusors of volatile compounds of prawn and crab during heating. The results show that the glycogen and the unsaturated fatty acid in the muscles of prawn and crab decrease after heating. Glycogen is the basic component of the Maillard reaction and lipids in marine animals are the important precusors of carbonyl compounds. The main nucleotides accumulated in the muscles of prawn and crab also decrease after heating. However, it is discovered that the free amino acids and combined amino acids in the extracts of the muscles increase after heating. |
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| Keywords: | Crab aromatic compounds precusor changes during heating |
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