印度洋鸢乌贼肌肉酸味相关物质的分析  

Analysis of Sour Substances in the Muscle of Ryukyu Squid(Symplectoteuthis oualaniensis)

作　　者：符明文 蔡燕萍[1] 刘建华[1] 吕飞[1] 李志刚 丁玉庭[1,3] 刘书来[1,3] FU Mingwen;CAI Yanping;LIU Jianhua;Lü Fei;LI Zhigang;DING Yuting;LIU Shulai(National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Haizhixing(Fujian)Aquatic Products Co.Ltd.,Dongshan 363000,China;Institute of Ocean Research,Zhejiang University of Technology,Hangzhou 310032,China)

机构地区：[1]浙江工业大学食品科学与工程学院,国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [2]海之星(福建)远洋渔业有限公司,福建东山363000 [3]浙江工业大学海洋研究院,浙江杭州310032

出　　处：《食品科学》2020年第16期185-192,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0901006)。

摘　　要：对印度洋鸢乌贼(Symplectoteuthis oualaniensis)肌肉中酸味相关的化学物质进行测定,并通过感官减除实验对酸味相关物质的呈味特征进行评价分析。结果表明:游离氨基酸、核苷酸关联化合物、奥品、有机酸、无机离子和季铵盐类物质是鸢乌贼中主要的酸味相关物质。丙氨酸、牛磺酸、谷氨酸、精氨酸、ATP、ADP、β-丙氨奥品、meso-丙氨奥品、牛磺奥品、甜菜碱、乙酸、K^+、Na^+、NH4^+含量较大。meso-丙氨奥品、β-丙氨奥品、牛磺奥品是鸢乌贼肌肉的特征酸味物质,其含量高低直接决定了酸味的强弱;谷氨酸、天冬氨酸、精氨酸、酒石酸、乙酸、K^+、Na^+、NH4^+、Cl^-是构成酸味的次要因素。The sour substances in the muscle of Ryukyu squid(Symplectoteuthis oualaniensis)were determined and its sourness characteristics were evaluated by sensory omission experiments.The results showed that free amino acids,nucleotide-related compounds,opines,organic acids,inorganic ions and quaternary ammonium salts were the main sour substances of S.oualaniensis.The contents of alanine,taurine,glutamic acid,arginine,ATP,ADP,β-alanopine,mesoalanopine,tauropine,betaine,acetic acid,K^+,Na^+,and NH4^+were high.meso-Alanopine,β-alanopine,and tauropine were the characteristic sour substances in the muscle of Ryukyu squid,and they directly influenced the strength of sourness.Glu,Asp,Arg,Tar,Ace,K^+,Na^+,NH4^+and Cl^-were the minor factors that constitute sourness.

关 键 词：鸢乌贼 酸味 奥品类物质 感官减除实验 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]