克氏原螯虾虾头中含有丰富的内源酶,通过紫外线照射可诱导其发生自溶反应,制备滋味鲜美的蛋白酶解液。以水解度为指标,通过单因素试验和响应面优化紫外诱导克氏原螯虾虾头的自溶条件,确定最佳自溶条件为:紫外照射时间22.94 min,自溶初始pH 7.16,温度50.06 ℃,自溶时间3 h。在此条件下克氏原螯虾虾头水解度达44.39%。通过感官评价和理化指标,对克氏原螯虾虾头原液和自溶产物中的鲜味物质进行分析,结果表明,克氏原螯虾虾头经过自溶后,酶解液中腥味和苦味降低的同时,鲜味和醇厚感显著增加(P<0.05);与虾头原液相比,自溶产物中鲜味氨基酸总量(2 150.12 mg/kg)和游离氨基酸总量(8 605.45 mg/kg)均显著增加,分别增加了1.41倍和1.29倍;呈味核苷酸及其关联化合物总量变化不大(P＞0.05),自溶产物中与鲜味有着密切联系的肌苷酸(IMP)为8.36mg/kg,增加了47.18%。通过紫外诱导法制备的克氏原螯虾自溶酶解产物,具有较浓的虾鲜味、口感醇厚,可以作为一种营养、健康、美味的调味基料。
The crayfish (Procambarus clarkia) head contains abundant endogenous enzymes. Its protein hydrolysates with umami flavour can be prepared by ultraviolet-induced autolysis. According to the degree of hydrolysis (DH), single-factor experiments and response surface methodology were used to investigate the optimal autolysis conditions. The optimal autolysis conditions were as follows: ultraviolet irradiated for 22.94 min,autolysed with an initial pH of 7.16 at 50.06 ℃ for 3 h. Under this condition, the DH of crayfish head was 44.39%. The umami substances in crayfish head original fluid and autolysed products were analyzed by sensory evaluation and physicochemical indexes. The results showed that the fishy and bitter tastes of autolyzed crayfish head decreased, while the umami flavour and the mellow sense increased significantly (P＜0.05). The contents of umami total amino acids (2 150.12 mg/kg) and free amino acids (8 605.45 mg/kg) in autolyzed products increased by 1.41 and 1.29 times, respectively, compared with the original fluid. The contents of nucleotides and its related compounds after autolysis changed slightly (P＞0.05). Inosine monophosphate (IMP), which greatly contributes to umami flavor, was 8.36 mg/kg in autolysed products, which was increase by 47.18%. The autolysed hydrolysates of crayfish head had intense delicious prawn flavour and rich tastes, which can be used as a nutritious, healthy, and delicious material for condiments.
[1] 孔一颖,廖静. 我国成为世界最大的小龙虾生产国[J]. 海洋与渔业, 2017(9): 30-31.
[2] 王蕊. 克氏原螯虾的营养保健功能及相关食品的研究与开发[J]. 水产科技情报, 2008, 35(1):24-27.
[3] 陆剑锋,赖年悦,成永旭. 淡水小龙虾资源的综合利用及其开发价值[J]. 农产品加工(学刊), 2006(10): 47-52.
[4] 李松林. 克氏螯虾虾壳Protamex蛋白酶水解物的抗氧化活性[J]. 食品与发酵工业, 2012, 38(12): 83-86.
[5] 李冬梅,李欢,李世伟,等. 虾头蛋白酶解对热反应型虾味香精风味特征的影响[J]. 食品与发酵工业, 2015, 41(6):59-64.
[6] 赵利,李婷,汪清,等. 克氏原螯虾蛋白肽的制备及其抗氧化性的研究[J]. 中国调味品, 2017, 42(6):22-28.
[7] 钱飞,陈焱,刘海英,等. 克氏原螯虾虾头酶解工艺的研究[J]. 食品工业科技, 2009,30(6):271-274.
[8] 汪清,李婷,陈丽丽,等. 克氏原螯虾蛋白肽及其美拉德反应产物抗氧化活性的研究[J]. 江西水产科技, 2017(2):3-8.
[9] MEUNPOL O, HALL M R, KAPOOR V. Partial characterisation and distribution of kynurenine aminotransferase activity in the Black Tiger prawn(Penaeus monodon)[J]. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1998, 120(1): 139-143.
[10] OSNES K K,MOHR V. On the purification and characterization of three anionic,serine- type peptide hydrolases from Antarctic krill,Euphausia superba[J]. Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1985, 82(4):607-619.
[11] 庄志凯,吉宏武. 南美白对虾虾头内源酸性蛋白酶的分离纯化及其酶学特性研究[J]. 食品工业科技, 2012, 33(18):116-120.
[12] 田申,李贻杰,曹文红,等. 利用虾头内源酶模拟胃肠道消化制备短肽的研究[J]. 食品工业科技, 2016, 37(9):92-96.
[13] 朱国萍,曹文红,章超桦,等. 凡纳滨对虾虾头自溶过程中游离氨基酸的释放规律及产物的分子质量分布[J]. 食品与发酵工业, 2010,36(2):66-70.
[14] 曹文红,章超桦,洪鹏志,等. 响应面法优化南美白对虾虾头自溶工艺的研究[J]. 中国食品学报, 2009, 9(1):158-164.
[15] 章雪琴,吉宏武,张迪,等. 南极磷虾微生物复合发酵制备呈味基料的工艺优化[J]. 食品与发酵工业, 2018, 44(3): 107-113.
[16] 杨锡洪,章超桦,解万翠,等. 虾头自溶脱蛋白法制备壳聚糖的新工艺[J]. 现代食品科技, 2008, 24(7): 667-670.
[17] 刘先进,陈胜军,李来好,等. 四种鲍鱼肌肉营养成分分析与品质评价[J]. 食品与发酵工业, 2018, 44(5): 227-231.
[18] 伍彬,章超桦,吉宏武,等. 南美白对虾虾头自溶产物主要呈味成分分析[J]. 食品科学, 2010, 31(10):184-187.
[19] NINOMIYA K. Umami: a universal taste[J]. Food Reviews International, 2002,18(1): 23-28.
[20] FLORES M, ARISTOY M C, SPANIER AM, et al. Non-volatile components effects on luality of“Serrano”dry-cured ham as related to processing time[J]. Food Science,1997, 62(6):1 235-1 239.
[21] 王曜,陈舜胜. 野生与养殖克氏原螯虾游离氨基酸的组成及比较研究[J]. 食品科学, 2014, 35(11):269-273.
[22] 贠三月,邱伟强,蒋晨毓,等. 凡纳滨对虾虾肉和虾头中风味物质的比较[J]. 水产学报, 2017, 41(6):907-918.
[23] 沈月新. 水产食品学[M]. 北京:中国农业出版社, 2001: 100-102.
[24] BREMNER H A, OLLEY J. Nucleotide catabolism: influence on the storage life of tropical species of fish from the north west shelf Australia[J]. Food Science, 1988, 53(1): 6-11.
[25] 王丹妮,邱伟强,陈舜胜,等. 冷藏条件下缢蛏、文蛤ATP关联产物的变化及降解途径的探究[J]. 食品与发酵工业, 2016, 42(9): 230-233.
