食品与发酵工业 >

2019 , Vol. 45 >Issue 16: 90 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020323

研究报告

长江刀鲚呈鲜关键物质与无机离子的交互作用

  • 曾欢 ,
  • 苏红 ,
  • 郑锦媛 ,
  • 陶宁萍
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  • 1 (上海海洋大学 食品学院,上海,201306)
    2 (上海水产品加工及贮藏工程技术研究中心,上海,201306)
硕士研究生(陶宁萍教授为通讯作者,E-mail:nptao@shou.edu.cn)。

收稿日期: 2019-02-25

  网络出版日期: 2019-09-23

基金资助

上海市自然基金资助项目(14ZR1420100)

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Interactions between key umami substances and inorganic ions in Yangtze coiliaectenes

  • ZENG Huan ,
  • SU Hong ,
  • ZHENG Jinyuan ,
  • TAO Ningping
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  • 1 (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2 (Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)

Received date: 2019-02-25

  Online published: 2019-09-23

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摘要

为研究不同二元混合体系中长江刀鲚关键鲜味相关无机离子对关键呈鲜氨基酸(核苷酸)的增鲜作用规律,对采自江苏靖江永济港的产卵前长江刀鲚中关键鲜味相关无机离子和呈鲜组分运用不平衡完全区组设计进行二元交互感官试验,并计算各二元混合体系的鲜味强度。结果表明,其对鲜味贡献度的重要性排序为GMP (5′-单磷酸鸟苷二钠)= AMP (5′-腺苷一磷酸) < K+< Na+< Glu(谷氨酸)<Gly(甘氨酸)< Cl-< IMP(5′-肌苷酸二钠) < PO3-4;无机离子作为长江刀鲚中的增鲜组分能够提升二元混合体系的鲜味强度,PO3-4与鲜味物质配比为5:5～1:9,Cl-与鲜味物质配比为4:6～1:9对于IMP、Glu有较强的增鲜作用;Na+对于Glu、Gly以及IMP类鲜味物质在配比为4:6～1:9具有较明显的鲜味增强作用;而K+增鲜效果不显著。试验初步得出了长江刀鲚鲜味体系中无机离子和呈鲜组分的适宜鲜味配比范围,为之后建立长江刀鲚鲜味强度定量模型奠定理论基础。

关键词： 长江刀鲚; 鲜味; 无机离子; 二元交互; 感官评价

本文引用格式

曾欢 , 苏红 , 郑锦媛 , 陶宁萍 . 长江刀鲚呈鲜关键物质与无机离子的交互作用[J]. 食品与发酵工业, 2019 , 45(16) : 90 -96 . DOI: 10.13995/j.cnki.11-1802/ts.020323

Abstract

In order to study the enhancement effects of key umami-related inorganic ions on key umami amino acids (nucleotides) in different binary systems, the were subjected to binary interactive sensory tests based on an unbalanced complete block design by using Yangtze coiliaectenes. Besides, the umami intensity of each binary hybrid system was calculated. The results showed that the important contribution ranking of those substances to umami taste was disodium 5′-guanylate (GMP) = adenosine 5′-monophosphate (AMP) < K+< Na+< Glu <Gly< Cl-<disodium 5′-inosinate (IMP) <PO43-. Inorganic ions as unami enhancers in Yangtze coiliaectenes had synergistic effects on umami intensity of the binary hybrid system. The suitable ratio of PO43- to umami substances was between 5:5-1:9, and Cl- had significant effects on IMP and Glu when their ratios were between 4:6-1:9. The appropriate ratios of Na+ to Glu, Gly and IMP to have enhancement effects were between 4:6-1:9, while K+ had no significant effects. In summary, these results provide a theoretical foundation for establishing an umami intensity quantitative model for Yangtze coiliaectenes.

Key words： Yangtze coiliaectenes; umami; inorganic ions; binary interaction; sensory evaluation

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