Comparative analysis of taste compounds in soup from six kinds of marine fishes
XU Yongxia1, LI Xinxi1, ZHAO Honglei1*, LI Xuepeng1, BU Ying1, LI Jianrong1*, JI Guangren2, GUO Xiaohua3
1(College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Collaborative Innovation Center of Seafood Deep Processing, Jinzhou 121013, China) 2(Jinzhou Bijiashan Food Co.Ltd., Jinzhou 121007, China) 3(Shandong Meijia Group Co.Ltd., Rizhao 276800, China)
Abstract: Six typical marine fishes were selected as raw materials to prepare the fish soup. The taste activity and strength of the taste substances in the fish soup were evaluated by free amino acid analysis and nucleotide analysis combined with taste activity value. The taste profile of different fish soup was analyzed by electronic tongue and sensory evaluation. The results showed that the sensory score, amino acid nitrogen and soluble protein content of sea catfish soup were significantly higher than other fish soup (P<0.05). The results of electronic tongue analysis demonstrated that bitterness, umami and richness were the important taste characteristics of fish soup, and the taste of six fish soup samples was obviously different. There were significant differences in the content of free amino acids and nucleotides of the six fish soup (P<0.05), among which the proportion of sweet amino acids such as Ala, Gly and Pro were the highest, followed by bitterness and umami amino acids. The total amount of free amino acids in sea catfish soup was the highest. Ala, Gly, Glu, Pro, His, 5′-AMP and 5′-GMP were the main taste characteristic of fish soup through the analysis of TVA. In summary, sea catfish soup had better taste characteristics compared with other marine fishes.
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