摘要
为提高贝类加工副产物的利用率,比较菲律宾帘蛤(Ruditapes philippinarum,蛤蜊)、蓝蛤(Aloididae aloidis)以及近江牡蛎(Ostrea rivularis)蒸煮液的主要滋味成分,在感官评价的基础上,分析了不同样品之间基本呈味成分的差异。结果表明,蛤蜊蒸煮液的整体感官评分较低,其中游离氨基酸总量低,造成一定程度的鲜味缺失,滋味活度值结果表明,蛤蜊蒸煮液关键滋味化合物为谷氨酸、Na^(+)、Cl^(-)、酒石酸;蓝蛤蒸煮液核苷酸总量、季胺类化合物、谷胱甘肽含量均较低,使样品的滋味单薄,醇厚感差,其中赖氨酸、Na^(+)、琥珀酸、谷氨酸、5′-鸟氨酸(GMP)对整体滋味有重要作用;牡蛎蒸煮液滋味成分种类丰富,且谷胱甘肽、甜菜碱含量均高于蛤蜊、蓝蛤样品,产生其特有的醇厚味口感,鲜味浓郁,整体感官评分较高,其中谷氨酸、5′-肌苷酸(IMP)、Na+、酒石酸、甜菜碱等呈味物质对整体滋味有突出贡献作用,且牡蛎样品中对滋味有修饰作用的呈味物质种类丰富,促使产品形成更好的味觉感知。
In order to improve the utilization rate of shellfish by-products,the main flavor components of Ruditapes philippinarum(clams),blue clams(Aloididae aloidis)and oyster(Ostrea rivularis)near the river boiling liquid are compared.On the basis of sensory evaluation,the differences of taste components among different samples are analyzed.The results show that the overall sensory score of Ruditapes philippinarum boiling liquid is low,and the total amount of free amino acids is low,which results in a certain degree of umami loss.The results of taste activity value show that the key taste compounds of Ruditapes philippinarum boiling liquid are glutamic acid,Na^(+),Cl^(-)and tartaric acid.The content of total nucleotide,quaternary amine compounds and glutathione in Aloididae aloidis boiling liquid is low,which makes the samples'taste single and mellow feeling poor,among which,lysine,Na^(+),succinic acid,glutamic acid and 5'-ornithine(GMP)play an important role in the overall taste.The variety of taste components of Ostrea rivularis boiling liquid is rich,and glutathione,betaine content is higher than that of Ruditapes philippinarum,Aloididae aloidis samples,it has unique mellow taste,rich umami,the overall sensory score is higher,glutamic acid,5'-inosinic acid(IMP),Na+,tartaric acid,betaine and other taste substances have a prominent contribution to the overall taste.Moreover,the variety of taste substances which can modify the taste of Ostrea rivularis samples are rich,promoting the product to form a better taste perception.
作者
崔妍春
张化贤
王爱辉
薛勇
CUI Yan-chun;ZHANG Hua-xian;WANG Ai-hui;XUE Yong(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Qingdao Bohai Agricultural Development Co.,Ltd.,Qingdao 266000,China)
出处
《中国调味品》
CAS
北大核心
2022年第1期1-7,共7页
China Condiment
基金
现代农业产业技术体系项目(CARS-49)。
关键词
贝类滋味提取液
关键滋味化合物
滋味比较
呈味特点
滋味缺失
shellfish taste extracting solution
key taste compounds
taste comparison
taste characteristics
taste loss
