摘要
研究了低值鱼酶解过程各种呈味成分的变化趋势及其对酶解液呈味的影响。结果表明，氨基酸、多肽分子量和含量的变化是酶解液呈味变化的主要原因。酶解液中多肽含量在酶解3小时后达到最高值0．635g／100mL，随后逐渐降低为0．49g／100mL；氨基酸含量在酶解过程中始终不断增加，40小时后达到0．67g／100mL。酶解前3小时以生成多肽为主，后期以多肽降解为游离氨基酸为主，其中苦味氨基酸较鲜味氨基酸先释放出来。总酸和总糖在酶解前3小时即释放出来，并在水解过程含量逐渐降低，有机酸对呈味的贡献是增强呈味、提高缓冲能力，总糖对酶解液呈味贡献不大。
Taste compounds in hydrolysate of trash fish were subjected to sensory analysis and chemical analysis in order to elucidate the change of taste compounds duiring the hydrolysis of trash fish. Results showed the release of soluble peptide is dominant in the first three hours, the amino acid is cleaved from soluble peptide consequently during the rest of hydrolysis. On the contrast, total acid and total carbonhydrate were released in the first three hours and decreaed duiring the rest of hydrolysis.
出处
《中国食品添加剂》
CAS
2007年第G00期281-285,共5页
China Food Additives
