中华绒螯蟹热加工过程中雌蟹性腺鲜味品质的形成机制

Chinese mitten crab (Eriocheir sinensis) is one of the most popular aquatic foods due to its unique flavor of umami taste. The umami intensity of female gonad was much higher than other edible parts of E. sinensis. However, up to date, it is largely unclear for the formation mechanism of the umami compounds for E. sinensis. In this project, the changes of the content of various umami compounds were firstly studied, and the flavor quality was evaluated during thermal treatment, and then the simulated solutions of artificial standard material were evaluated by using sensory evaluation and intelligent sensory evaluation. The key components of umami formation during thermal processing. Based on the above analysis, the thermal processing reaction system was constructed. The QMPT was used to analysis the quantitative changes of umami compounds and its precursor and metabolite which effecting by different thermal processing methods, time and temperature. The possible path of female gonads umami taste based on thermal processing was established by untargeted metabolome techniques, and finally the formation mechanism of umami compounds would be elucidated for E. sinensis by the above results. Therefore, the expected outcomes of this project could be not only improve our understanding of formation mechanism of umami taste quality for aquatic products, but also provide the basic information for the quality improvement of cultured E.sinensis and the development of crab flavor foods in the future.

中华绒螯蟹（简称河蟹）味道鲜美深受消费者青睐，初步研究发现雌蟹性腺的鲜味强度远高于河蟹其它可食部位，但有关其鲜味物质的形成机制尚未明晰。本项目首先研究熟制前后雌蟹性腺中各鲜味物质的含量变化规律，评价热加工处理过程中鲜味品质的动态变化，进而配制人工标准物质模拟溶液，综合人工感官评定和智能感官评价技术，利用组别减除试验筛选得到雌蟹性腺热加工过程中的鲜味形成关键物质；在此基础上，构建基于生鲜雌蟹性腺的热加工反应体系，采用定量代谢组学技术分析不同性腺成熟度的样品在热加工方式、时间和温度等参数改变后，各鲜味形成关键物质及其在热反应体系中的代谢前体底物和代谢后续产物的精确定量变化，借助非靶向代谢组学技术建立基于热加工的雌蟹性腺鲜味形成可能路径，解析河蟹在熟制过程中的鲜味物质形成机制。本研究不仅有助于深入理解河蟹鲜味品质的形成机制，且对河蟹风味品质的调控和蟹类食品的开发等具有重要的理论和现实意义。

中华绒螯蟹（简称河蟹）味道鲜美，深受消费者青睐。河蟹所有可食部位中最为鲜美的部分是雌蟹性腺，鲜味强度远高于其它组织，但其原因及有关其鲜味物质的形成机制尚未明晰。本项目在前期研究基础上，对熟制前后雌蟹性腺中各鲜味物质的含量变化进行了研究，评价了其热加工处理过程中鲜味品质，并通过配制标准物质模拟溶液，结合人工感官评定和智能感官评价技术，利用组别减除试验和添加试验筛选得到雌蟹性腺热加工过程中的鲜味形成关键物质；其次，构建了基于雌蟹性腺的热加工反应体系，分析不同采集时期、热加工时间和热加工温度下性腺关键鲜味物质的变化规律，借助广泛靶向代谢组学技术挖掘雌蟹性腺关键鲜味物质形成可能路径，初步解析了河蟹在熟制过程中的鲜味物质形成机制。.研究结果表明，雌蟹性腺在熟制后的鲜味程度显著提升，鲜味氨基酸和鲜味核苷酸等鲜味物质的含量明显增加；IMP、GMP、Glu和谷胱甘肽是雌蟹性腺热加工过程中鲜味形成的关键物质；模拟蒸制反应体系中，热处理时间是影响雌蟹性腺鲜味形成关键物质的主要因素；嘌呤核苷酸的代谢途径和谷氨酸、天冬氨酸及丙氨酸代谢途径，是雌蟹性腺鲜味品质形成最重要的代谢途径。此外课题组还开发了基于雌性河蟹性腺的高端鲜味调味粉。本项目发表了相关论文4篇，其中SCI收录2篇，中文核心2篇，获批实用新型专利2项，培养本科生5人，联合培养硕士研究生1人，完成了项目申报书的研究内容，达到了预期研究目标。本研究不仅有助于深入理解河蟹鲜味品质的形成机制，且对河蟹风味品质的调控和蟹类风味食品的开发等具有重要的理论和现实意义。.