海产鲜味物质及海产品特征滋味的研究进展  

Marine umami substances and characteristic tastes of seafood

作　　者：翁世兵 孙恢礼[1,2,3] 

机构地区：[1]中国科学院南海海洋研究所 [2]中国科学院海洋生物资源可持续利用重点实验室,广州510301 [3]中国科学院研究生院,北京100049

出　　处：《中国调味品》2007年第11期21-27,共7页China Condiment

基　　金：中国科学院知识创新工程重要方向项目(KZCX2-YW-209);广州市科技计划项目(2006Z3-E5101);广西区重点科技攻关项目(桂科合0592002-8);广州市海珠区科技计划项目(2006-ZX-03)

摘　　要：素有"海鲜"之称的海产品,以其味道鲜美而备受人们的喜爱。迄今为止,人类所发现的氨基酸、核苷酸、有机酸三类鲜味物质在海产品中都广泛存在,这是海产品鲜味形成的共同物质基础。然而,不同的海产品又呈现出各具特色的特征滋味,这主要归因于各鲜味物质的不同比例以及多种呈味物质的存在。总结了主要海产鲜味物质的研究概况,综述了贝、鱼、虾、蟹等典型海产品特征滋味及其构成的研究进展。并在此基础上预测了今后海产鲜味物质的研究与开发趋势。Seafood is famous for its deliciousness. Characteristic tastes of seafood are composed of not only umami substances （such as certain amino acids , nucleotides and succinic acid）, but also some other taste--active components （such as some amino acids, inorganic ions and other com- pounds）. Content of umami substances of some marine products is listed in this paper, and the rela- tionship between structures and properties of umami substances are shown. The progresses in re- search of characteristic taste of seafood are also reviewed. Furthermore, the development trends of research on marine umami substances are predicted.

关 键 词：鲜味物质 海产品特征滋味 氨基酸 核苷酸 滋味构成 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]