食品与发酵工业 >

2022 , Vol. 48 >Issue 5: 180 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027152

研究报告

蓝点马鲛鱼分离蛋白滋味特性研究

  • 樊震宇 ,
  • 韩昕苑 ,
  • 张龙 ,
  • 王锡昌
展开
  • (上海海洋大学 食品学院,上海,201306)
硕士研究生(王锡昌教授为通信作者,E-mail:xcwang@shou.edu.cn)

网络出版日期: 2022-04-06

基金资助

“十三五”国家重点研发计划重点专项(2018YFD090006)

收起

Taste characteristics of Scomberomorus niphonius fish protein isolates

  • FAN Zhenyu ,
  • HAN Xinyuan ,
  • ZHANG Long ,
  • WANG Xichang
Expand
  • (College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

Online published: 2022-04-06

Fold

摘要

对比熟制蓝点马鲛鱼原料肉、漂洗鱼糜、酸碱鱼分离蛋白的呈味物质差异,分析鱼分离蛋白的滋味特性。利用电子舌技术、感官评价和水溶性无机离子、游离氨基酸、核苷酸的含量分析4种样品的滋味特性。结果显示,电子舌主成分分析图能够区分4种样品,分离蛋白、漂洗鱼糜与原料肉三者间滋味轮廓相差较远,但酸分离蛋白与碱分离蛋白滋味轮廓相近;与原料肉相比,漂洗鱼糜和分离蛋白中K+、Na+有明显降低(P＜0.05),但微量元素(Zn2+、Fe3+)与K+、Na+相比下降幅度较低;分离蛋白与漂洗鱼糜中游离氨基酸种类和含量都有所降低,尤其是呈鲜味、呈甜味的氨基酸损失较大,但在分离蛋白和漂洗鱼糜中均未检出呈苦味的酪氨酸;核苷酸结果显示,与原料肉相比,酸碱分离蛋白和漂洗鱼糜中腺嘌呤核苷酸、次黄嘌呤核苷酸、次黄嘌呤均有不同程度地减少,其中碱分离蛋白降低程度最小。研究表明,碱分离蛋白能够较大程度保留部分呈味物质,可利用此方法制备低盐的蛋白配料,并为分离蛋白滋味改良提供理论基础。

关键词： 蓝点马鲛鱼; 漂洗鱼糜; 鱼分离蛋白; 滋味

本文引用格式

樊震宇 , 韩昕苑 , 张龙 , 王锡昌 . 蓝点马鲛鱼分离蛋白滋味特性研究[J]. 食品与发酵工业, 2022 , 48(5) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.027152

Abstract

The aim of this study was to compare the taste characteristics of cooked Scomberomorus niphonius raw meat(RM), washing surimi (WM), acid-aided protein isolates samples(AC) and alkali-aided protein isolates samples(AK). The taste characteristics of the four samples were analyzed by sensory evaluation, electronic tongue technology and the content of water-soluble inorganic ions, free amino acids, and nucleotides. The results showed that the principal component analysis could distinguish the four samples, while, the taste profile of AC was similar to AK. Quantitative analysis of water-soluble inorganic ions showed that compared with RM, the contents of K+ and Na+ in AC, AK and WM were significantly reduced (P<0.05), however, trace elements(Zn2+, and Fe3+) had a lower decline compared with K+ and Na+. The types and content of free amino acids in fish protein isolates and WM were reduced, especially the reduction of umami and sweet amino acids were significantly. However, no bitter tyrosine was detected in the AC and WM. The nucleotide results showed that compared with RM, the contents of 5'-AMP, 5'-IMP and hypoxanthine in AC, AK and WM all had different degrees of reduction, and the reduction of AK was the smallest. In conclusion, the AK could retain part of the flavoring substances to a greater extent which could be used as an ingredient for preparing low-salt protein and provided a theoretical basis for the taste improvement of the fish protein isolate.

Key words： Scomberomorus niphonius; water washing surimi; fish protein isolates; taste characteristics

参考文献

[1] 王伟,刘俊荣,马永生,等.等电点沉淀法鱼分离蛋白结构与功能变化研究进展[J].食品科学,2015,36(1):250-255.
WANG W,LIU J R,MA Y S,et al.Advances in research on structural and functional variation of fish protein isolate extracted by isoelectric precipitation[J].Food Science,2015,36(1):250-255.
[2] 刘俊荣,贺凌,汪涛,等.不同 pH 条件下罗非鱼肌肉蛋白分离效果及其功能特性的研究[J].水产科学,2010,29(6):317-320.
LIU J R,HE L,WANG T,et al.Effects of pH shift processing on functional properties of tilapia muscle protein isolates[J].Fisheries Science,2010,29(6):317-320.
[3] TIAN Y,WANG W,YUAN C,et al.Nutritional and digestive properties of protein isolates extracted from the muscle of the common carp using pH-shift processing[J].Journal of Food Processing and Preservation,2017,41(1):e12847.
[4] 刘诗长,周春霞,洪鹏志,等.罗非鱼肉分离蛋白的营养成分分析[J].现代食品科技,2011,27(7):843-846;834.
LIU S C,ZHOU C X,HONG P Z,et al.Analysis of nutritional components of protein isolates from tilapia muscle[J].Modern Food Science amd Technology,2011,27(7):843-846;834.
[5] 陈敦喜.酸碱法制备草鱼鱼糜及其特性的研究[D].武汉:华中农业大学,2013.
CHEN D X.Study on the preparation and properties of grass cap surimi with acidic and alkaline treatments[D].Wuhan:Huazhong Agricultural University,2013.
[6] TIAN J H,WANG Y J,ZHU Z W,et al.Recovery of tilapia(Oreochromis niloticus) protein isolate by high-intensity ultrasound-aided alkaline isoelectric solubilization/precipitation process[J].Food and Bioprocess Technology,2015,8(4):758-769.
[7] 汤辰婧,王锡昌,刘源,等.水产品滋味成分研究及开发利用进展[J].水产科技情报,2013,40(3):164-168.
TANG C J,WANG X C,LIU Y,et al.Progress in the research and development utilization of flavor components in aquatic products[J].Aquatic Science and Technology Information,2013,40(3):164-168.
[8] 刘诗长.罗非鱼分离蛋白的制备及其性质研究[D].湛江:广东海洋大学,2011.
LIU S C.Study on preparation and properties of protein isolates from tilapia[D].Zhanjiang:Guangdong Ocean University,2011.
[9] 袁凯,张龙,谷东陈,等.基于漂洗工艺探究白鲢鱼糜加工过程中蛋白质氧化规律[J].食品与发酵工业,2017,43(12):30-36.
YUAN K,ZHANG L,GU D C,et al.Protein oxidation in minced silver carp(Hypophthalmichthys molitrix) during washing process[J].Food and Fermentation Industries,2017,43(12):30-36.
[10] WHITE S S,FOX K M,JERVIS S M,et al.Influence of heating and acidification on the flavor of whey protein isolate[J].Journal of Dairy Science,2013,96(3):1 366-1 379.
[11] 付娜,王锡昌,陶宁萍,等.蒸制和煮制中华绒螯蟹4个部位中游离氨基酸含量差异性分析[J].食品科学,2013,34(24):178-181.
FU N,WANG X C,TAO N P,et al.Comparative analysis of free amino acids in four parts of chinese mitten crab(Eriocheir sinensis) processed by steaming and boilin[J].Food Science,2013,34(24):178-181.
[12] 邱伟强,谢晶,陈舜胜,等.虾类冷藏期间ATP关联产物含量的变化及其降解途径的研究[J].现代食品科技,2015,31(10):103-108;181.
QIU W Q,XIE J,CHEN S S,et al.Changes of ATP-related compounds contents and its degradation pathways in shrimps during chilled storage[J].Modern Food Science and Technology,2015,31(10):103-108;181.
[13] 常通.酸碱法提取鳙鱼蛋白及鱼糜凝胶品质的研究[D].武汉:华中农业大学,2014.
CHANG T.Extraction of bighead carp muscle proteins and surimi gel quality by pH-shift processing[D].Wuhan:Huazhong Agricultural University,2014.
[14] 孙乐常,林怡晨,刘伟锋,等.蓝圆鲹酸/碱等电点沉淀法分离蛋白凝胶特性与消化特性[J].食品科学,2019,40(12):22-29.
SUN C L,LIN Y C,LIU W F,et al.Gelation and digestive properties of blue round scads(Decapterus maruadsi) protein recovered by acidic/alkaline isoelectric solubilization/precipitation[J].Food Science,2019,40(12):22-29.
[15] YONGSAWATDIGUL J,PARK J W.Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins[J].Journal of Food Science,2004,69(7):499-505.
[16] CHOMNAWANG C,YONGSAWATDIGUL J.Protein recovery of tilapia frame by-products by pH-shift method[J].Journal of Aquatic Food Product Technology,2013,22(2):112-120.
[17] 翁世兵,孙恢礼.海产鲜味物质及海产品特征滋味的研究进展[J].中国调味品,2007,32(11):21-27.
WENG S B,SUN H L.Marine umami substances and characteristic tastes of seafood[J].China Condiment,2007,32(11):21-27.
[18] 曾欢,苏红,郑锦媛,等.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.
ZENG H,SU H,ZHENG J Y,et al.Interactions between key umami substances and inorganic ions in Yangtze coiliaectenes[J].Food and Fermentation Industries,2019,45(16):90-96.
[19] 樊震宇,张龙,袁凯,等.蓝点马鲛鱼(Scomberomorus niphonius)分离蛋白的气味特性[J].食品与发酵工业,2019,45(3):206-214.
FAN Z Y,ZHANG L,YUAN K,et al.Research on flavor characteristics of Scomberomorus niphonius fish protein isolates[J].Food and Fermentation Industries,2019,45(3):206-214.
[20] 付娜,王锡昌.滋味物质间相互作用的研究进展[J].食品科学,2014,35(3):269-275.
FU N,WANG X C.Research progress in pnteractions between taste-active components[J].Food Science,2014,35(3):269-275.
[21] 王伟.pH调节对鲤(Cyprinus carpio)肌肉蛋白的结构与功能的影响[D].大连:大连海洋大学,2015.
WANG W.pH-shifting induced changes in the structure and functional properties of muscle protein from common carp(Cyprinus carpio)[D].Dalian:Dalian Ocean University,2015.
[22] 韦诚,朱丽娟,谢月英,等.蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展[J].食品科学,2017,38(9):314-321.
WEI C,ZHU L J,XIE Y Y,et al.Progress in protein oxidation during meat processing and preservation and its adverse health effects[J].Food Science,2017,38(9):314-321.
[23] FUKE S,UEDA Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science & Technology,1996,7(12):407-411.
[24] FUKE S,KONOSU S.Taste-active components in some foods:A review of Japanese research[J].Physiology & Behavior,1991,49(5):863-868.
[25] BREMNER H A,OLLEY J,STATHAM J A,et al.Nucleotide catabolism:Influence on the storage life of tropical species of fish from the north west shelf of Australia[J].Journal of Food Science,1988,53(1):6-11.
[26] 施文正,方林,吴旭干,等.我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较[J].食品科学,2017,38(16):127-133.
SHI W Z,FANG L,WU X G,et al.Comparison of contents of taste compounds in female Portunus trituberculatus from major coastal areas in China[J].Food Science,2017,38(16):127-133.
[27] YAMAGUCHI S.The Synergistic taste effect of monosodium glutamate and disodium 5'-inosinate[J].Journal of Food Science,1967,32(4):473-478.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司