摘要
测定了野生泥鳅和台湾泥鳅的基本营养水平和常见的滋味物质组成。结果表明,2种泥鳅的蛋白质分别为19.5、19.2 g/100 g,含量较高,营养价值优良;滋味物质(18种呈味氨基酸、3种呈味核苷酸和氧化三甲胺)的组成差异不显著。根据各滋味物质的刺激阈值得到不同滋味物质的呈味强度值(TAV),结果野生泥鳅和台湾泥鳅均以丙氨酸、谷氨酸、组氨酸和甘氨酸对滋味呈现的贡献较大,其他滋味物质起协同作用。味精当量值(EUC)表明,2种泥鳅的鲜味强度均较低,可能与呈味核苷酸含量偏低有关。
The basic nutritional levels and common taste substances of wild loach and Taiwan loach were determined.The results showed that the protein contents of the two loaches were 19.5 and 19.2 g/100 g,respectively,with high content and excellent nutritional value.There was no significant difference in the composition of flavor substances(18 flavor amino acids,3 flavor nucleotides and trimethylamine oxide).Taste activity values(TAV)of different taste substances were obtained according to the stimulation threshold of each taste substance.The results showed that alanine,glutamic acid,histidine and glycine contributed more to the taste of wild loach and Taiwan loach,and other taste substances played a synergistic role.The equivalent umami concentration(EUC)value showed that the umami intensity of the two loaches was low,which might be related to the low content of flavor nucleotides.
作者
周美玉
周晓英
杨明容
李达
ZHOU Mei-yu;ZHOU Xiao-ying;YANG Ming-rong;LI Da(Jiangxi Biotech Vocational College,Nanchang 330200,China)
出处
《湖北农业科学》
2022年第23期165-168,205,共5页
Hubei Agricultural Sciences
基金
江西省教育厅科学技术研究项目(GJJ181320)。