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食品与发酵工业  2021, Vol. 47 Issue (21): 240-245    DOI: 10.13995/j.cnki.11-1802/ts.027071
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
六种海水鱼类鱼汤的呈味物质比较分析
徐永霞1, 李鑫晰1, 赵洪雷1*, 李学鹏1, 步营1, 励建荣1*, 季广仁2, 郭晓华3
1(渤海大学 食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 锦州,121013)
2(锦州笔架山食品有限公司,辽宁 锦州,121007)
3(山东美佳集团有限公司,山东 日照,276800)
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)
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摘要 选取6种典型海水鱼类为原料熬制鱼汤,通过游离氨基酸、核苷酸分析结合滋味活性值(taste activity value,TAV)评价鱼汤中滋味物质的呈味作用和强度,并采用电子舌、感官评价等方法分析不同鱼类鱼汤的滋味轮廓差异。结果表明,海鲶鱼鱼汤的感官评分、氨基酸态氮和可溶性蛋白含量显著高于其他组鱼汤(P<0.05);电子舌分析发现,6种鱼汤的滋味存在明显差异,苦味、鲜味和丰富性是鱼汤的主要味觉特征;6种鱼汤的游离氨基酸和核苷酸含量存在显著差异(P<0.05),其中Ala、Gly和Pro等甜味氨基酸的占比最高,其次是苦味和鲜味;海鲶鱼鱼汤中游离氨基酸的总量最高。通过TAV分析得出,鱼汤中主要的呈味物质为Ala、Gly、Glu、Pro、His、5′-一磷酸腺苷(adenosine 5′-monophosphate,5′-AMP)和5′-一磷酸鸟苷(guanosine 5′-monophosphoric acid,5′-GMP)。综上,与其他海水鱼类相比,海鲶鱼鱼汤具有更好的滋味特性。
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徐永霞
李鑫晰
赵洪雷
李学鹏
步营
励建荣
季广仁
郭晓华
关键词:  海水鱼  鱼汤  呈味物质  滋味活性值    
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.
Key words:  marine fish    fish soup    taste compounds    taste activity value
收稿日期:  2021-02-20      修回日期:  2021-04-09           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: “十三五”国家重点研发计划项目(2017YFD0400106)
作者简介:  博士,副教授(赵洪雷讲师和励建荣教授为共同通讯作者,E-mail:cristy320@163.com;lijr6491@163.com)
引用本文:    
徐永霞,李鑫晰,赵洪雷,等. 六种海水鱼类鱼汤的呈味物质比较分析[J]. 食品与发酵工业, 2021, 47(21): 240-245.
XU Yongxia,LI Xinxi,ZHAO Honglei,et al. Comparative analysis of taste compounds in soup from six kinds of marine fishes[J]. Food and Fermentation Industries, 2021, 47(21): 240-245.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027071  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/240
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