Institute of Aquatic Products Processing, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, 310035, Zhejiang, PR China.
J Sci Food Agric. 2013 Jul;93(9):2267-75. doi: 10.1002/jsfa.6036. Epub 2013 Feb 19.
The crab processing industry has generated a considerable quantity of by-products, and these untapped residues resulted in environmental problem and waste of natural resources. Therefore, the purpose of this research was to evaluate the further usage potential of Ovalipes punctatus extract. The proximate composition, minerals, fatty acids, amino acids, tasty components (free amino acid, flavour 5'-nucleotides, glycine betaine and inorganic ions) and volatile flavour components were studied.
O. punctatus extract was found to have a high protein (31.2 g kg⁻¹), but a low fat content (0.13 g kg⁻¹). The protein contained high amounts of arginine (110.2 g kg⁻¹ protein) and glutamic acid (108.9 g kg⁻¹). The fatty acid profiles were dominated by saturated fatty acids, while C20 n-3 and n-6 fatty acids accounted for 85% of its polyunsaturated fatty acids. Arginine, alanine, glycine, glycine betaine, glutamic acid and chloridion (taste active value greater than 1) were primary taste-active components. A total of 77 volatiles were identified, and benzaldehyde and pyrazines were the major flavour contributors to the aroma of O. punctatus extract. Furthermore, sensory evaluation with a five-point hedonic scale showed that the overall flavour of O. punctatus extract had high acceptance.
Results presented in this study indicated that O. punctatus extract could be utilised to produce nutritious food or value-added products.
蟹类加工产业产生了大量的副产物，这些未开发的残余物造成了环境问题和自然资源浪费。因此，本研究旨在评估尖紫蛤提取物的进一步利用潜力。对其进行了基本成分、矿物质、脂肪酸、氨基酸、美味成分（游离氨基酸、呈味 5'-核苷酸、甜菜碱和无机离子）和挥发性风味成分的研究。
发现尖紫蛤提取物的蛋白质含量很高（31.2g/kg），但脂肪含量较低（0.13g/kg）。蛋白质中含有大量的精氨酸（110.2g/kg 蛋白质）和谷氨酸（108.9g/kg 蛋白质）。脂肪酸图谱以饱和脂肪酸为主，而 C20n-3 和 n-6 脂肪酸占其多不饱和脂肪酸的 85%。精氨酸、丙氨酸、甘氨酸、甜菜碱、谷氨酸和氯离子（味觉活性值大于 1）是主要的味觉活性成分。鉴定出 77 种挥发性成分，苯甲醛和吡嗪是尖紫蛤提取物香气的主要风味贡献者。此外，采用五点愉悦度标度的感官评价表明，尖紫蛤提取物的整体风味具有较高的可接受性。
本研究结果表明，尖紫蛤提取物可用于生产有营养的食品或增值产品。
