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在各种热处理方法下,Eriocheir sinensis的腹肌中的关键非挥发性味道成分和特征

Yuyao Shi1, Zehui Qiu1, Mingyu Yin1

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.

Food chemistry
|November 8, 2024
PubMed
概括

这项研究确定了通过煮沸,蒸汽和盐加工的中国手套肌肉中的关键味道成分. 盐显著增加了特定的氨基酸和味道化合物,提供了对风味发展的见解.

关键词:
5′-ADP (PubChem CID 6022) 的使用情况5′-AMP (PubChem CID 6083) 的使用情况5′-ATP (PubChem CID 5957) 是一种具有5′-ATP的化合物.5′-GMP (PubChem CID 135398631) 是一个具有5′-GMP的化合物.5′-IMP (PubChem CID 135398640) 是一个具有5′-IMP的化学物质.6 - 山丁 (PubChem CID 78847) 的使用情况腹部肌肉 腹部肌肉 腹部肌肉氨酸 (PubChem CID 5950) 的使用情况亚斯巴拉丁酸 (PubChem CID 5960) 是一种贝他因 (PubChem CID 247) 是一种酸 (PubChem CID 311) 是一种酸.囊 (PubChem CID 67678) 的使用情况这里是Eriocheir sinensis的原点.葡萄糖 (PubChem CID 5793) 的使用情况谷氨酸酸 (PubChem CID 33032) 是一种甘氨酸 (PubChem CID 750) 的使用情况希斯蒂丁 (PubChem CID 6274) 是一种伊诺辛 (PubChem CID 135398641) 是一种可以使用.氨酸 (PubChem CID 6306) 是一种氨酸.乳酸 (PubChem CID 612) 的使用情况氨酸 (PubChem CID 6106) 的使用情况氨酸 (PubChem CID 5962) 的使用情况黄酸 (PubChem CID 525) 是一种甲氨酸 (PubChem CID 6137) 的使用情况不易挥发的味道 不易挥发的味道氨 (PubChem CID 6140) 是一种氨酸.氨酸 (PubChem CID 145742) 的使用情况赛林 (PubChem CID 5951) 是一个苏辛酸 (PubChem CID 1110) 是一种酸.Tartaric 酸 (PubChem CID 875) 的使用情况热处理是一种热处理.氨酸 (PubChem CID 6288) 的使用情况铁氨酸 (PubChem CID 6057) 是一种乌玛米 (Umami) 是一个美丽的城市.瓦林 (PubChem CID 6287) 的使用情况

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