[1] SKA·RA T, AXELSSON L,STEFÁNSSON G,et al.Fermented and ripened fish products in the northern European countries[J].Journal of Ethnic Foods, 2015, 2(1):18-24.
[2] CHUNG H Y,YEUNG C W,KIM J S,et al.Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongata)[J].Food Chemistry, 2007, 104(2):842-851.
[3] LORENTZEN G,EGENESS F A,PLEYM I E, et al.Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures[J].Food Control, 2016,64:65-69.
[4] ZHANG J J,LIU Z F,HU Y Q,et al.Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage[J].Journal of Food Science and Technology, 2011, 48(1):69-75.
[5] INNA PETROVA,INGA MARIE AASEN,TURID RUSTAD,et al.Manufacture of dry-cured ham:A review.Part 1.Biochemical changes during the technological process[J].European Food Research and Technology, 2015, 241(5):587-599.
[6] BERMÚDEZ R,FRANCO D,CARBALLO J,et al.Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J].Food Research International, 2014, 56:226-235.
[7] KE,SKA P,STADNIK J.Taste-active peptides and amino acids of pork meat as components of dry-cured meat products:An in-silico study[J].Journal of Sensory Studies, 2017, 32(6):e12 301.
[8] MOURITSEN O G,DUELUND L,PETERSEN M A,et al.Umami taste, free amino acid composition, and volatile compounds of brown seaweeds[J].Journal of Applied Phycology, 2019, 31(2):1 213-1 232.
[9] DASHDORJ D,AMNA T,HWANG I.Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors:An overview[J].European Food Research and Technology, 2015, 241(2):157-171.
[10] ZHOU C Y,WANG Y,PAN D D,et al.The changes in the proteolysis activity and the accumulation of free amino acids during Chinese traditional dry-cured loins processing[J].Food Science and Biotechnology, 2017, 26(3):679-687.
[11] ZHANG Y,VENKITASAMY C, PAN Z L,et al.Recent developments on umami ingredients of edible mushrooms—A review[J].Trends in Food Science and Technology, 2013, 33(2):78-92.
[12] ANACLETO P, MAULVAULT A L, BARBOSA V, et al.ShellFish:Characteristics of Crustaceans and Mollusks[M].Amsterdam:Elsevier,2016:764-771.
[13] SAINZ E, CAVENAGH M M, GUTIERREZ J, et al.Functional characterization of human bitter taste receptors[J]. The Biochemical Journal, 2007, 403(3):537-543.
[14] 曾令彬. 腊鱼加工中微生物菌群、理化特性及挥发性成分的研究[D].武汉:华中农业大学, 2008.
ZENG L B.Study on microflora, physical and chemical properties and volatile components in the processing of Salami[D].Wuhan:Huazhong Agricultural University, 2008.
[15] 李敏. 腊鱼腌制过程中内源蛋白酶的变化及其对品质的影响[D].武汉:华中农业大学,2014.
LI M.Changes of endogenous protease and its effect on the quality of preserved salami[D].Wuhan:Huazhong Agricultural University, 2014.
[16] 王珏. 鲐鱼干制过程中营养和风味物质变化研究[D].杭州:浙江工商大学,2018.
WANG Y.Study on changes of nutrition and flavor in mackerel during drying[D].Hangzhou:Zhejiang Gongshang University, 2018.
[17] 余静. 传统腌腊鱼加工工艺优化及其对产品特性的影响[D].成都:成都大学,2019.
YU J.Optimization of traditional preserved fish processing technology and its influence on product characteristics[D].Chengdu:Chengdu University, 2019.
[18] 张进杰. 中国南方传统腊鱼加工、品质及安全性研究[D].杭州:浙江大学,2012.
ZHANG J J.Study on the processing, quality and safety of traditional preserved fish from South China[D].Hangzhou:Zhejiang University, 2012
[19] 曹松敏. 蓝圆鰺腌干过程中内源性酶类与品质变化的关系研究[D].上海:上海海洋大学,2017.
CAO S M.Study on the relationship between endogenous enzymes and quality changes of blue round trevally during curing[D].Shanghai:Shanghai Ocean University, 2017.
[20] 张丹丹,万金庆,姚志勇,等.不同冷诱导初始温度对罗非鱼片鲜度和滋味的影响[J].食品工业科技,2013,34(9):319-323.
ZHANG D D, WAN J Q, YAO Z Y, et al.Effects of different initial temperature of cold induction on the freshness and taste of tilapia fillet[J].Science and Technology of Food Industry, 2013,34(9):319-323.
[21] 吴燕燕,曹松敏,李来好,等.蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系[J].食品科学,2018,39(4):13-19.
WU Y Y.CAO S M, LI L H, et al.Relationship between cathepsin and free amino acids and flavor formation in the curing process of blue round trevally[J].Food Science, 2018,39(4):13-19.
[22] 高瑞昌,苏丽,黄星奕,等.腌干鲢鱼组织蛋白酶B、L活力变化的响应面法预测研究[J].食品科学,2012,33(17):136-140.
GAO R C, SU L, HUANG X Y, et al.Prediction of activity changes of silver carp cathepsin B and L by response surface method[J].Food Science, 2012,33(17):136-140.
[23] 赵改名. 肌肉蛋白水解酶在金华火腿加工过程中作用的研究[D].南京:南京农业大学,2004.
ZHAO G M.Study on the role of muscle proteolytic enzyme in the processing of Jinhua Ham[D].Nanjing:Nanjing Agricultural University, 2004.
[24] 曾萍,张业辉,张友胜,等.不同烹饪方式对盐渍鱼干风味和微观结构的影响[J].现代食品科技,2019,35(6):207-215;138.
ZENG P, ZHANG Y H, ZHANG Y S, et al.Effects of different cooking methods on the flavor and microstructure of salted fish[J].Modern Food Science & Technology, 2019,35(6):207-215;138.
[25] 章杰,何航,熊子标,等.烹饪方式对猪肉品质及营养成分的影响[J].食品与机械,2018,34(6):21-25;29.
ZHANG J, HE H, XIONG Z B, et al.Influence of cooking style on pork quality and nutrition composition[J].Food & Machinery, 2018,34(6):21-25;29.
[26] 窦露,罗玉龙,刘畅,等.肉品中的寡肽及其呈味机制研究进展[J].食品工业科技,2020,41(8):326-332.
DOU L, LUO Y L, LIU C, et al.Progress in research on oligopeptide in meat and its flavor mechanism[J].Science and Technology of Food Industry, 2020,41(8):326-332.
[27] 刘静泊. 风干武昌鱼鲜味肽的纯化与结构分析[D].武汉:武汉轻工大学,2015.
LIU J B.Purification and structural analysis of dried Wuchang Fish flavor peptide[D].Wuhan:Wuhan Polytechnic University, 2015.
[28] DANG Y L,HAO L,CAO J X,et al.Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3[J].Food Chemistry, 2019, 271:697-706.
[29] DANG Y L, HAO L, ZHOU T Y,et al.Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue[J].Food Research International, 2019, 121:20-27.
[30] WANG W L,ZHOU X R, LIU Y.Characterization and evaluation of umami taste:A review[J].TrAC Trends in Analytical Chemistry, 2020, 127:115 876.
[31] FUKE S, UEDA Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science & Technology, 1996, 7(12):407-411.
[32] OGASAWARA M,KATSUMATA T,EGI M.Taste properties of Maillard-reaction products prepared from 1 000 to 5 000 Da peptide[J].FOOD CHEMISTRY, 2006, 99(3): 600-604.
[33] KIM M J,SON H J,KIM Y,et al.Umami-bitter interactions:The suppression of bitterness by umami peptides via human bitter taste receptor.[J].Biochemical and Biophysical Research Communications, 2015, 456(2):586-590.
[34] KIM Y, KIM E Y, SON H J, et al.Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking[J].Food Chemistry, 2017,233:256-262.
[35] 李春萍. 臭鳜鱼发酵中营养和风味变化的研究[D].杭州:浙江工商大学,2014.
LI C P.Study on the changes of nutrition and flavor in the fermentation of stinky mandarin fish[D].Hangzhou:Zhejiang Gongshang University, 2014.
[36] MOURITSEN O G,KHANDELIA H.Molecular mechanism of the allosteric enhancement of the umami taste sensation[J].FEBS Journal, 2012, 279(17):3 112-3 120.
[37] ZHANG F,KLEBANSKY B, FINE R M,et al.Molecular mechanism for the umami taste synergism[J].Proceedings of the National Academy of Sciences of the United States of America, 2008, 105(52):20 930-20 934.
[38] ZHAO Y G,ZHANG M,DEVAHASTIN S,et al.Progresses on processing methods of umami substances:A review[J].Trends in Food Science and Technology, 2019,93:125-135.
[39] ZHANG Y,VENKITASAMY C,PAN Z,et al.Novel umami ingredients:Umami peptides and their taste[J].Journal of Food Science, 2017, 82(1):16-23.
[40] NOGUCHI M, ARAI S, YAMASHITA M, et al.Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate[J].Journal of Agricultural and Food Chemistry, 1975, 23(1):49-53.
[41] 刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
LIU Y, WANG W L, ZHANG D N.Research progress of food umami[J].Journal of Chinese Institute of Food Science and Technology, 2017,17(9):1-10.
[42] KEMP S E,BEAUCHAMP G K.Flavor modification by sodium chloride and monosodium glutamate[J].Journal of Food Science, 1994, 59(3):682-686.
[43] SHIM J,SON H J,KIM Y,et al.Modulation of sweet taste by umami compounds via sweet taste receptor subunit hT1R2[J].PLoS One, 2015, 10(4).e0 124 030.
[44] YAMAGUCHI S, TAKAHASHI C.Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup[J].Journal of Food Science, 1984, 49(1):82-85.
[45] JUNG D W,HONG J H,KIM K O.Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG[J].Journal of Food Science, 2010, 75(1);S36-S42.
[46] GOTO T K, YEUNG A W K, TANABE H C, et al.Enhancement of combined umami and salty taste by glutathione in the human tongue and brain[J].Chemical Senses, 2016, 41(7):623-630.
[47] ROTZOLL N,DUNKEL A,HOFMANN T.Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms(Morchella deliciosa Fr.)[J].Journal of Agricultural and Food Chemistry, 2006, 54(7):2 705-2 711.
[48] ISHIDA M, TEZUKA H, HASEGAWA T, et al.Sensory evaluation of a low-salt menu created with umami, similar to savory, substance[J].Nippon Eiyo Shokuryo Gakkaishi, 2011, 64(5):305-311.
