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比较研究了苏州相城区现代农业产业园(池塘)和阳澄湖(湖泊网围)养殖模式下河蟹肌肉和内脏中主要呈味物质(游离氨基酸、脂肪酸和肌苷酸)的差异,结果显示以游离氨基酸、脂肪酸作为中华绒螯蟹风味的评价指标,能够较好地比较出不同养殖模式下中华绒螯蟹风味的区别,肌苷酸是不是风味差异的特征指标还需要更多的研究来验证。
The differences of the main taste substances (free amino acids, fatty acids and inosinic acid) in muscle and gut of crab and crab under the farming pattern of modern agricultural industrial park (pond) and Yangcheng lake (lagoon Wai) in Xiangcheng District of Suzhou City were comparatively studied. The results showed that the free amino acids , Fatty acid as the evaluation index of Chinese mitten crab flavor can better compare the different culture patterns of mitten crab flavor differences, inosinic acid is not the flavor of the characteristics of indicators still need more research to verify.