Liu Chunsheng, Sun Yunchao, Hong Xin, Yu Feng, Yang Yi, Wang Aimin, Gu Zhifeng
Sanya Nanfan Research Institute, Hainan University, Sanya 572022, China.
College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China.
Foods. 2023 Aug 25;12(17):3200. doi: 10.3390/foods12173200.
In this study, the flavor compounds of ivory shell () and their changes caused by ammonia and salinity stresses were studied. Ammonia stress improved the contents of free amino acids (FAAs), 5'-adenosine monophosphate (AMP), citric acid, and some mineral ions such as Na, PO, and Cl. The FAA contents decreased with increasing salinity, while the opposite results were observed in most inorganic ions (e.g., K, Na, Mg, Mn, PO, and Cl). Hyposaline and hypersaline stresses increased the AMP and citric acid contents compared to the control group. The equivalent umami concentration (EUC) values were 3.53-5.14 g monosodium glutamate (MSG)/100 g of wet weight, and the differences in EUC values among treatments were mainly caused by AMP. Hexanal, butanoic acid, and 4-(dimethylamino)-3-hydroxy- and (E, E)-3,5-octadien-2-one were the top three volatile compounds, and their profiles were significantly affected when ivory shells were cultured under different ammonia and salinity conditions.
本研究对白象牙贝的呈味化合物及其在氨和盐度胁迫下的变化进行了研究。氨胁迫提高了游离氨基酸（FAA）、5'-单磷酸腺苷（AMP）、柠檬酸以及一些矿物离子（如Na、PO和Cl）的含量。FAA含量随盐度升高而降低，而大多数无机离子（如K、Na、Mg、Mn、PO和Cl）则呈现相反的结果。与对照组相比，低盐和高盐胁迫均提高了AMP和柠檬酸的含量。等效鲜味浓度（EUC）值为3.53 - 5.14 g谷氨酸钠（MSG）/100 g湿重，各处理间EUC值的差异主要由AMP引起。己醛、丁酸、4-（二甲基氨基）-3-羟基-和（E, E）-3,5-辛二烯-2-酮是前三种挥发性化合物，当象牙贝在不同氨和盐度条件下养殖时，它们的含量分布受到显著影响。
