Food and Fermentation Industries >

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

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

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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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

Cite this article

ZENG Huan , SU Hong , ZHENG Jinyuan , TAO Ningping . Interactions between key umami substances and inorganic ions in Yangtze coiliaectenes[J]. Food and Fermentation Industries, 2019 , 45(16) : 90 -96 . DOI: 10.13995/j.cnki.11-1802/ts.020323

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