Food and Fermentation Industries >

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

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

Taste characteristics of Scomberomorus niphonius fish protein isolates

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

Online published: 2022-04-06

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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

Cite this article

FAN Zhenyu , HAN Xinyuan , ZHANG Long , WANG Xichang . Taste characteristics of Scomberomorus niphonius fish protein isolates[J]. Food and Fermentation Industries, 2022 , 48(5) : 180 -186 . DOI: 10.13995/j.cnki.11-1802/ts.027152

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