【摘要】 研究加热过程对中国对虾肌肉的水溶性提取物中成分的影响。水溶性提取物在65、75、85和95℃加热1h后，某些成分如Gly、Arg、Ala、Glu、IMP、甜菜碱等的含量发生显著的变化。这些成分可能对蒸煮后产生的特征性虾风味有较大的影响。更多还原

【Abstract】 Effect of heating process on the compositional contents of muscle extract from P.orientalis was studied. The compositional contents of muscle extract were examined and analysed individually at 65、75、85、 and 95℃ for 1 h. The remarkable changes of certain compositions such as Gly、 Arg、 Ala、 Glu、 IMP and betaine were recorded. The experimental data indicated that these composition had greater effects on the formation of characteristic fiavor of P orientalis after heating.更多还原