摘要
为探究无水保活过程中珍珠龙胆石斑鱼的滋味变化规律,通过电子舌分析结果,核苷酸、有机酸和游离氨基酸等测定指标,研究了无水保活0、3、6、9、12 h后石斑鱼鱼肉的滋味变化情况。研究结果表明:电子舌PCA分析中,PC1和PC2的累积贡献率为90.29%,可以反映样本的总体特性;与鲜样相比,保活后鱼肉的鲜味值和浓厚味值均显著增高,保活12 h后分别达到3.52和5.00;核苷酸含量呈现先增加后下降的趋势,在保活3 h后,腺苷酸和肌苷酸达到最大值,分别为9.0、465.0 mg/100g;有机酸整体呈增加的趋势,其中各处理组乳酸含量差异显著(P<0.05),保活12 h后乳酸达到最大值,为158.70 mg/g;各处理组琥珀酸、乳酸和柠檬酸的TAV均大于1,说明这3种有机酸对石斑鱼的滋味有重要贡献;总游离氨基酸、鲜味氨基酸、甜味氨基酸均呈先上升后下降的趋势,保活3 h时鲜味氨基酸谷氨酸、天冬氨酸达到最大值,分别为41.50、7.29 mg/100g,显著高于鲜样的8.54、0.60 mg/100g。研究结果表明,无水保活可以改善珍珠龙胆石斑鱼的滋味,提高鱼肉蛋白的营养价值。
To explore the taste changes of pearl gentian grouper during the process of waterless keep alive,the taste changes of pearl gentian grouper after 0,3,6,9,12 h waterless keep alive were studied through analysis results of electronic tongue and measuring indicators of nucleotides,organic acids and free amino acids.The results showed that in PCA analysis of electronic tongue,the cumulative contribution rate of PC1 and PC2 was 90.29%,which could reflect the overall characteristics of the samples.Compared with fresh samples,the umami and kokumi taste value increased significantly after waterless keep alive,reaching 3.52 and 5.00 at 12 h,respectively.The nucleotide content increased first and then decreased.After 3 h waterless keep alive,AMP and IMP reached the maximum values of 9.0 mg/100 g and 465.0 mg/100 g,respectively.The overall trend of organic acids was increasing.The lactic acid content of each treatment group was significantly different(P<0.05),and the maximum value of lactic acid was 158.70 mg/g after 12 h waterless keep alive.The TAV values of succinic acid,lactic acid and citric acid in all treatment groups were greater than 1,indicating that organic acids had an important contribution to the taste of grouper.Total free amino acids,umami amino acids and sweet amino acids all showed a trend of first increasing and then decreasing.After 3 h waterless keep alive,the maximum values of umami amino acids Glu and Asp were 41.50 mg/100 g and 7.29 mg/100 g,which were significantly higher than those of 8.54 mg/100 g and 0.60 mg/100 g in fresh samples,respectively.In conclusion,waterless keep alive could improve the taste of pearl gentian grouper and enhance the nutritional value of grouper protein.
作者
步营
王飞
朱文慧
励建荣
李学鹏
王明丽
郭晓华
劳敏军
BU Ying;WANG Fei;ZHU Wenhui;LI Jianrong;LI Xuepeng;WANG Mingli;GUO Xiaohua;LAO Minjun(College of Food Science and Technology/National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University,Jinzhou 121013, China;Penglai Jinglu Fishery Co Ltd, Yantai 265600, China;Shandong Meijia Group Co Ltd, Rizhao 276800, China;Zhejiang Xingye Industrial Group Co Ltd, Zhoushan 316120, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2021年第3期43-51,共9页
Journal of Food Science and Technology
基金
“十三五”国家重点研发计划重点专项项目(2019YFD0901605)。
关键词
珍珠龙胆石斑鱼
无水保活
滋味
核苷酸
游离氨基酸
pearl gentian grouper
waterless keep alive
taste
nucleotide
free amino acids
