蓝点马鲛鱼分离蛋白滋味特性研究  

Taste characteristics of Scomberomorus niphonius fish protein isolates

作　　者：樊震宇[1] 韩昕苑 张龙[1] 王锡昌[1] FAN Zhenyu;HAN Xinyuan;ZHANG Long;WANG Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2022年第5期180-186,共7页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2018YFD090006)。

摘　　要：对比熟制蓝点马鲛鱼原料肉、漂洗鱼糜、酸碱鱼分离蛋白的呈味物质差异,分析鱼分离蛋白的滋味特性。利用电子舌技术、感官评价和水溶性无机离子、游离氨基酸、核苷酸的含量分析4种样品的滋味特性。结果显示,电子舌主成分分析图能够区分4种样品,分离蛋白、漂洗鱼糜与原料肉三者间滋味轮廓相差较远,但酸分离蛋白与碱分离蛋白滋味轮廓相近;与原料肉相比,漂洗鱼糜和分离蛋白中K^(+)、Na^(+)有明显降低(P<0.05),但微量元素(Zn^(2+)、Fe^(3+))与K^(+)、Na^(+)相比下降幅度较低;分离蛋白与漂洗鱼糜中游离氨基酸种类和含量都有所降低,尤其是呈鲜味、呈甜味的氨基酸损失较大,但在分离蛋白和漂洗鱼糜中均未检出呈苦味的酪氨酸;核苷酸结果显示,与原料肉相比,酸碱分离蛋白和漂洗鱼糜中腺嘌呤核苷酸、次黄嘌呤核苷酸、次黄嘌呤均有不同程度地减少,其中碱分离蛋白降低程度最小。研究表明,碱分离蛋白能够较大程度保留部分呈味物质,可利用此方法制备低盐的蛋白配料,并为分离蛋白滋味改良提供理论基础。The aim of this study was to compare the taste characteristics of cooked Scomberomorus niphonius raw meat(RM),washing surimi(WM),acidaided protein isolates samples(AC)and alkaliaided protein isolates samples(AK).The taste characteristics of the four samples were analyzed by sensory evaluation,electronic tongue technology and the content of watersoluble 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 watersoluble 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(Zn^(2+),and Fe^(3+))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 lowsalt protein and provided a theoretical basis for the taste improvement of the fish protein isolate.

关 键 词：蓝点马鲛鱼 漂洗鱼糜 鱼分离蛋白 滋味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]