摘要
以1.0～3.0 kg/尾的鲢为材料,通过滋味活性值(taste active value,TAV)和味精当量(equivalent uma-mi concentration,EUC)2种滋味表征方法,研究加热对不同体质量鲢肌肉的游离氨基酸和核苷酸的影响。结果表明:不同体质量鲢肌肉游离氨基酸以牛磺酸(Tau)、组氨酸(His)、甘氨酸(Gly)为主,加热导致鲢肌肉中游离氨基酸含量降低。鲢肌肉中组氨酸(His)贡献的苦味明显,谷氨酸(Glu)对鲜味有所贡献,甘氨酸(Gly)和丙氨酸(Ala)对甜味有所贡献。不同体质量鲢肌肉中的核苷酸类物质以肌苷酸(IMP)和肌苷(HxR)为主,加热对鲢肌肉中核苷酸类物质含量影响显著。加热导致鲢肌肉中肌苷酸(IMP)和一磷酸腺苷(AMP)的TAV均有所下降,而次黄嘌呤(Hx)的TAV有所上升,但对鲜味贡献明显的仍是IMP。熟鲢肌肉的EUC随着体质量的增加,呈现先上升后下降的趋势,在2.0 kg时达到最大为31.57 g MSG/100 g。
The free amino acids and nucleotides were analyzedinraw and cooked silver carp （Hypo- phthalmichthys molitrix） musclesof different body weight （1.0-3.0 kg） using TAV （taste active value） and EUC （equivalent umami concentration） methods. The results showed that Tau, His and Gly were the main free amino acids in silver carp muscle, and their concentrations decreased after cooking. Histi- dine significantly contributed to the bitter taste, Glu contributed to the major umami taste,while Gly and Ala contributed to the sweet taste. The nucleotide concentrations in fish muscles of different body weights mainly dominated by IMP and HxR,and there were significant differences in nucleotide concen- trations between raw and cooked muscles. The TAV of IMP and AMP decreased after cooking, while the TAV of Hx increased, and the major umami taste was still contributed by IMP. The EUC showed a trend of increasing followed by decreasing, with increasing body weight. And it reached the maximum （31.57 g MSG/100 g） at 2.0 kg for cooked fish muscle.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2013年第3期124-129,共6页
Journal of Huazhong Agricultural University
基金
现代农业产业技术体系专项(CARS-46-23)
国家"十二五"科技支撑计划项目(2013BAD19B10)
关键词
鲢
游离氨基酸
核苷酸
滋味活性值
味精当量
食品风味
silver carp
free amino acid
nucleotide
taste active value
equivalent umami concentration
food flavor
