网箱海养卵形鲳鲹肌肉中呈味物质分析评价  

Analysis and Evaluation of Flavor Components in Meat of Sea Cage-Cultured Trachinotus ovatus

作　　者：杨欣怡[1,2] 宋军 赵艳 雷宝良 饶瑾瑜 张凤枰[1,2,3] 刘耀敏 王锡昌[2] 

机构地区：[1]通威股份有限公司检测中心,四川成都610041 [2]上海海洋大学食品学院,上海201306 [3]通威股份有限公司,水产畜禽营养与健康养殖农业部重点实验室,四川成都610041

出　　处：《食品科学》2016年第8期131-135,共5页Food Science

基　　金：上海市教育委员会“食品质量与安全”重点学科建设项目(J50704);四川省科技支撑计划项目(2014NZ0003);四川省青年科技创新研究团队专项计划项目(2015TD0024)

摘　　要：测定网箱海养卵形鲳鲹肌肉中呈味核苷酸、游离氨基酸、无机离子和甜菜碱等主要呈味物质的含量,并采用味精当量值和呈味强度值来评价这些呈味物质的呈味强度。结果表明:网箱海养卵形鲳鲹肌肉的呈味核苷酸总量为379.9 mg/100 g,其中以5’-肌苷酸(5’-inosine monophosphate,IMP)含量最高,高达373.59 mg/100 g;游离氨基酸总量为256.60 mg/100 g,以甘氨酸(136.34 mg/100 g)、丙氨酸(27.47 mg/100 g)、谷氨酸(16.84 mg/100 g)贡献最大;K^+、Na^+、PO_4^(3-)和IMP为主要呈味离子,甜菜碱含量为1.95 mg/g;呈味核苷酸和鲜味氨基酸具有一定的协同效应,其味精当量值为7.92 g MSG/100 g,呈味强度高达264。结果表明:IMP、甘氨酸、谷氨酸、丙氨酸、K+和PO43-等为网箱海养卵形鲳鲹肌肉中主要滋味贡献物质,且IMP与甘氨酸和丙氨酸具有协同交互作用,这些是卵形鲳鲹肌肉呈现鲜味的物质基础。Major flavor components,including nucleotides,free amino acids,inorganic ions and glycine betaine,in muscle of sea cage-cultured Trachinotus ovatus were determined.Taste impact of the main flavour components was evaluated by taste active values（TAVs）and equivalent umami concentration（EUC）methods.The results showed that the total content of 5＇-nucleotides in T.ovatus meat was 379.9 mg/100 g,of which 5＇-inosine monophosphate（IMP）was up to 373.59 mg/100 g.The content of total free amino acids was 256.60 mg/100 g,of which the contents of glycine,alanine,and glutamic acid were 136.34,27.47,and 16.84 mg/100 g,respectively,making the largest contribution to the taste.K~＋,Na~＋ and PO_4^（3-）were the major tasty ions.Glycine betaine content was 1.95（mg/g）.The EUC of cultured T.ovatus was 7.92 g MSG/100 g,and the TAV value was 264.Glycine and alanine were the major contributors to the sweet taste,while glutamic acid and IMP contributed to the strong umami taste.The TAVs of glycine,IMP,K~＋ and PO_4^（3-）were greater than one.In conclusion,the main flavor components of T.ovatus were IMP,glycine,alanine,glutamicacid,K~＋and PO_4^（3-）,while IMP glycine and alanine had synergistic interaction,which made up the umami of T.ovatus.

关 键 词：卵形鲳鲹 肌肉 呈味物质 呈味强度 分析评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]