Research progress on the changes of umami substances in dried cured fish and their contribution to taste by different dry curing methods
LIANG Jinxin1, LI Shan1, CHEN Xiaohong1, YANG Juan1,2, ZHAO Wenhong1, BAI Weidong1,2*
1(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China) 2(Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
Abstract: In this paper, the effects of different processing methods (air drying method, air drying temperature, air drying time, amount of salt added and different additives) on the main umami substances (glutamic acid, aspartic acid, 5'-nucleotide, umami peptide) in dried cured fish were reviewed. At the same time, by analyzing the synergism of umami substances and the synergistic antagonism with other taste substances, the contribution of umami substances to the main taste of dried cured fish was analyzed, so as to provide theoretical reference for the outstanding taste of dry cured fish. The aim of this review was to provide references for the study of umami of dried cured fish.
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2021, Vol. 47 
