摘要
以黄喉拟水龟(石龟)、中华草龟(草龟)、中华花龟(花龟)和鳄龟肉为原料,采用复合蛋白酶制备4种龟肉酶解液,对比分析不同龟肉酶解液在总氨基酸、游离氨基酸和呈味特性上的差异。结果表明:4种龟肉酶解液的总氨基酸和游离氨基酸中均含有16种氨基酸,总含量最高的分别是草龟肉酶解液和花龟肉酶解液,分别为23.577,11.058 mg/g,总氨基酸中含量最高的氨基酸均为谷氨酸,最低均为蛋氨酸,游离氨基酸中含量最高的氨基酸均为赖氨酸。4种龟肉酶解液游离氨基酸的EAA/TFAA在58.06%~61.06%之间,EAA/NEAA在138.43%~156.91%之间,明显大于其总氨基酸中的对应值。4种龟肉酶解液的呈味氨基酸总量最高为花龟肉酶解液,不同龟肉酶解液中各类型呈味氨基酸组成比例相似,均有6种氨基酸TAV>1且种类相同,分别为谷氨酸、赖氨酸、组氨酸、缬氨酸、精氨酸和苯丙氨酸,其中苦味氨基酸和鲜味氨基酸对4种龟肉酶解液的风味贡献较大。
The meat of Mauremys mutica,Chinemys reevesii,Ocadia sinensis,Chelydra serpentina is used as the raw material,the enzymatic hydrolysates are prepared by complex protease,and the differences of total amino acids,free amino acids and flavor characteristics of different Emydidae meat enzymatic hydrolysates are compared and analyzed.The results show that 16 amino acids are detected in the total amino acids and free amino acids of the four kinds of enzymatic hydrolysates.The highest content of total amino acids and free amino acids is the hydrolysate of C.reevesii and the hydrolysate of O.sinensis respectively,which is 23.577,11.058 mg/g.The amino acids with the highest content are all glutamic acids and the lowest content are all methionines,and the amino acids with the highest content in free amino acids are all lysines.The EAA/TFAA of free amino acids in the enzymatic hydrolysates of four Emydidae meat products ranges from 58.06%to 61.06%,and EAA/NEAA ranges from 138.43%to 156.91%,which are significantly higher than the corresponding values in the total amino acids.The highest total amount of flavor amino acids in the enzymatic hydrolysates of four kinds of Emydidae meat is Ocadia sinensis,different Emydidae meat enzymatic hydrolysates show similar composition ratios of flavor amino acids,there are 6 amino acids with TAV>1 and the same types,they are glutamic acid,lysine,histidine,valine,arginine and phenylalanine,among which,bitter and umami amino acids contribute greatly to the flavor of the enzymatic hydrolysates.
作者
黄百祺
杨昭
王如意
黄创成
吴巨贤
邹琴
HUANG Bai-qi;YANG Zhao;WANG Ru-yi;HUANG Chuang-cheng;WU Ju-xian;ZOU Qin(School of Food and Biotechnology,Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China;Department of Experimental Training Center,Guangdong Food and Drug Vocational College,Guangzhou 510520,China;Sihui Kangyuan Aquaculture Farm,Zhaoqing 526200,China)
出处
《中国调味品》
CAS
北大核心
2021年第1期67-70,76,共5页
China Condiment
基金
广东高校省级重点平台和重大科研项目(2018GKQNCX132)
广东省科技创新战略专项资金(pdjh2020a1005)。
关键词
黄喉拟水龟
中华草龟
中华花龟
鳄龟
酶解液
呈味氨基酸
Mauremys mutica
Chinemys reevesii
Ocadia sinensis
Chelydra serpentina
enzymatic hydrolysate
flavor amino acids
