新型风味素对养殖脊尾白虾海鲜风味的影响

被引：11

作者：

徐年军

严小军

徐继林

徐善良

机构：

[1] 宁波大学海洋生物工程重点实验室

[2] 宁波大学海洋生物工程重点实验室浙江宁波

[3] 浙江宁波

来源：

水产学报 | 2005年 / 04期

基金：

浙江省自然科学基金;

关键词：

脊尾白虾; 风味素; 感官分析;

D O I：

暂无

中图分类号：

S963.73 [饵料添加剂];

学科分类号：

090502 ;

摘要：

运用感官分析和GC/MS技术研究了两种新型海洋风味素对养殖脊尾白虾的感官特征和海鲜风味的影响,以及在暂养过程中的吸收规律。在脊尾白虾室内暂养的饲料中添加从海藻中提取的两种新型风味素DBP和TBP,经过一段时间的暂养后分别测定其体内的风味素含量,并进行感官分析,对各个实验组的明度、色调、香味、风味、异味、滋味、味觉、弹性和嫩度等感官指标进行分析比较、打分,并对虾的色泽、嗅觉、味觉、触觉等感官特征进行整体的描述与评价。结果表明:脊尾白虾能通过饲料添加的途径吸收一定浓度的风味素,两种风味素在脊尾白虾体内的累积能力各不相同。在实验条件下,脊尾白虾肉中风味素TBP的最大累积量为754.5ng·g-1,而对DBP的最大累积量为172.2ng·g-1。感官分析表明,通过在暂养过程中添加适量的风味素TBP可提高脊尾白虾的总体口感和海鲜风味。在脊尾白虾肉中的TBP含量在162.6～451.8ng·g-1时,脊尾白虾具有最好的口感和海鲜味。

引用

页码：507 / 511

页数：5

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