摘要
选取6种典型海水鱼类为原料熬制鱼汤,通过游离氨基酸、核苷酸分析结合滋味活性值(taste activity value,TAV)评价鱼汤中滋味物质的呈味作用和强度,并采用电子舌、感官评价等方法分析不同鱼类鱼汤的滋味轮廓差异。结果表明,海鲶鱼鱼汤的感官评分、氨基酸态氮和可溶性蛋白含量显著高于其他组鱼汤(P<0.05);电子舌分析发现,6种鱼汤的滋味存在明显差异,苦味、鲜味和丰富性是鱼汤的主要味觉特征;6种鱼汤的游离氨基酸和核苷酸含量存在显著差异(P<0.05),其中Ala、Gly和Pro等甜味氨基酸的占比最高,其次是苦味和鲜味;海鲶鱼鱼汤中游离氨基酸的总量最高。通过TAV分析得出,鱼汤中主要的呈味物质为Ala、Gly、Glu、Pro、His、5′-一磷酸腺苷(adenosine 5′-monophosphate,5′-AMP)和5′-一磷酸鸟苷(guanosine 5′-monophosphoric acid,5′-GMP)。综上,与其他海水鱼类相比,海鲶鱼鱼汤具有更好的滋味特性。
Six typical marine fishes were selected as raw materials to prepare the fish soup.The taste activity and strength of the taste substances in the fish soup were evaluated by free amino acid analysis and nucleotide analysis combined with taste activity value.The taste profile of different fish soup was analyzed by electronic tongue and sensory evaluation.The results showed that the sensory score,amino acid nitrogen and soluble protein content of sea catfish soup were significantly higher than other fish soup(P<0.05).The results of electronic tongue analysis demonstrated that bitterness,umami and richness were the important taste characteristics of fish soup,and the taste of six fish soup samples was obviously different.There were significant differences in the content of free amino acids and nucleotides of the six fish soup(P<0.05),among which the proportion of sweet amino acids such as Ala,Gly and Pro were the highest,followed by bitterness and umami amino acids.The total amount of free amino acids in sea catfish soup was the highest.Ala,Gly,Glu,Pro,His,5′-AMP and 5′-GMP were the main taste characteristic of fish soup through the analysis of TVA.In summary,sea catfish soup had better taste characteristics compared with other marine fishes.
作者
徐永霞
李鑫晰
赵洪雷
李学鹏
步营
励建荣
季广仁
郭晓华
XU Yongxia;LI Xinxi;ZHAO Honglei;LI Xuepeng;BU Ying;LI Jianrong;JI Guangren;GUO Xiaohua(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Collaborative Innovation Center of Seafood Deep Processing,Jinzhou 121013,China;Jinzhou Bijiashan Food Co.Ltd.,Jinzhou 121007,China;Shandong Meijia Group Co.Ltd.,Rizhao 276800,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第21期240-245,共6页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划项目(2017YFD0400106)。
关键词
海水鱼
鱼汤
呈味物质
滋味活性值
marine fish
fish soup
taste compounds
taste activity value
