不同蛋白酶对红鳍笛鲷鱼排酶解液风味影响  

Effect of Different Proteases on the Flavor of Enzymatic Hydrolysate of Crimson Snapper Frame

作　　者：宿小杰 王珊珊[2] 崔青曼 马玉洁[2] 于莹 周德庆[2] SU Xiao-jie;WANG Shan-shan;CUI Qing-man;MA Yu-jie;YU Ying;ZHOU De-qing(College of Marine and Environmental Science,Tianjin University of Science&Technology,Tianjin 300457,China;Yellow Sea Fishery Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,Shandong,China)

机构地区：[1]天津科技大学海洋与环境学院,天津300457 [2]中国水产科学研究院黄海水产研究所,山东青岛266071

出　　处：《食品研究与开发》2021年第21期29-35,共7页Food Research and Development

基　　金：烟台市科技计划项目(2019ZDCX011);中国水产科学研究院院级基本科研业务费(2020XT0502)。

摘　　要：以红鳍笛鲷鱼排为原料,分别采用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味蛋白酶4种酶水解,通过氨基酸组成分析、感官评价及电子舌对酶解液的滋味进行评价。结果表明:风味蛋白酶酶解液的水解度及多肽含量最高,分别为29.14%、4.27 g/100 g;氨基酸组成分析表明风味蛋白酶酶解液的氨基酸总含量最高。感官评价结果表明,4种蛋白酶酶解液中风味蛋白酶酶解液风味较好,苦味不明显,总体呈味鲜美浓郁。电子舌测定结果表明,中性蛋白酶与风味蛋白酶的酶解液最接近鲜味参比溶液。因此最终确定风味蛋白酶是制备红鳍笛鲷鱼排呈味肽的最佳用酶。Flavor peptides were prepared by hydrolyzing crimson snapper frames using a neutral protease,an alkaline protease,papain and a flavor protease.Each hydrolysate was evaluated by amino acid composition analysis,sensory evaluation and an electronic tongue.The flavor-protease hydrolysis degree was 29.14%,with a hydrolysate polypeptide content of 4.27 g/100 g of hydrolysate.Amino acid composition analysis showed that the flavor-protease hydrolysate had the highest total amino acid content and the lowest proportion of bitter amino acids.The sensory evaluation indicated that the flavor-protease hydrolysate had a higher taste and a lower bitterness score,while the sensory evaluation found the overall taste to be delicious and rich.The electronic tongue experiment assessed the umami taste of the enzymatic hydrolysates of neutral protease and flavor protease to be the most similar to that of the umami reference solution.Therefore,flavor protease is the most suitable enzyme for preparing flavor peptides of crimson snapper frames.

关 键 词：红鳍笛鲷 呈味肽 酶解 感官评价 电子舌 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]