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首页> 外文期刊>Fisheries and Aquatic Sciences >Changes in the Free Amino Acid Content of the Shucked Oyster Crassostrea gigas Stored in Salt Water at 3℃
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Changes in the Free Amino Acid Content of the Shucked Oyster Crassostrea gigas Stored in Salt Water at 3℃

机译：3℃盐水中贮藏的牡蛎牡蛎游离氨基酸含量的变化

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Shucked oysters were soaked in an equal weight of salt water and stored at for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.
机译：将去壳的牡蛎浸泡在等重量的盐水中，并在存放7天。通过实用的分配方法评价全身和内收肌的游离氨基酸含量的变化。除天冬氨酸和酪氨酸外，在整个储存期间，全身牡蛎牡蛎的游离氨基酸或氨均无明显变化。相反，内收肌中的大多数游离氨基酸显着降低。储存7天后，在周围的盐水中检测到大量的这些游离氨基酸。在储存期间，全身的重量和周围盐水的盐度都显着降低。这些结果表明，游离氨基酸从内收肌的切割表面上洗脱下来，表明在冷藏期间，每只牡蛎和内收肌中的游离氨基酸含量都会降低。

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