栉江珧闭壳肌源鲜味物的研究  

Study on Umami Substances from the Adductor Muscle of Atrina pectinate

作　　者：王灵昭 潘守昊 刘文慧 魏家乐 程远霞 邱春江 王淑军 颜冬梅 WANG Ling-zhao;PAN Shou-hao;LIU Wen-hui;WEI Jia-le;CHENG Yuan-xia;QIU Chun-jiang;WANG Shu-jun;YAN Dong-mei(Key Laboratory of Marine Bioresources and Environment in Jiangsu Province,Jiangsu Ocean University,Lianyungang 222005,China;Collaborative Innovation Center of Marine Bioindustry Technology in Jiangsu Province,Lianyungang 222005,China;Lianyungang Baixianwu Food Co.,Ltd.,Lianyungang 222199,China)

机构地区：[1]江苏海洋大学江苏省海洋生物资源与环境重点实验室,江苏连云港222005 [2]江苏省海洋生物产业技术协同创新中心,江苏连云港222005 [3]连云港百鲜屋食品有限公司,江苏连云港222199

出　　处：《中国调味品》2022年第4期21-25,共5页China Condiment

基　　金：江苏省产学研合作项目(BY2018212);江苏省“双创计划”科技副总项目(FZ20180532);连云港市“海燕计划”项目(2019-QD-005);江苏省研究生科研与实践创新计划项目(SJCX19-1007);江苏海洋大学2020年度大学生创新创业训练计划项目(2020176)。

摘　　要：研究了栉江珧闭壳肌源鲜味物的制备、指标及化学。结果表明,制备该鲜味物的适宜条件为料液比1∶3,pH 7.5,40℃预热15 min后121℃加热20 min。该鲜味物水分含量为96.2%,可溶性固形物含量为2.91%,粗蛋白含量为1.53%,含氮和不含氮成分共同赋予其鲜味。鲜味物氨基酸组成不均衡,鲜味氨基酸和甜味氨基酸总量均较大,且该鲜味物含有牛磺酸。琥珀酸钠、鸟苷酸二钠、肌苷酸二钠和味精对该鲜味物均具有增效作用。基于感官品质和成本,在该鲜味物中添加0.04%~0.05%的味精最合适,其次为添加0.02%~0.03%的鸟苷酸二钠。该研究结果能够为利用栉江珧闭壳肌开发鲜味剂提供指导。The preparation,indexes and chemistry of umami substances from the adductor muscle of Atrina pectinate are investigated in this study.The results show that the optimum conditions for the preparation of umami substances are as follows:the solid-liquid ratio is 1∶3,pH is 7.5,preheating at 40℃ for 15 min and then heating at 121℃ for 20 min.The content of water,soluble solids and crude protein is 96.2%,2.91% and 1.53% respectively,nitrogen and non-nitrogen components are combined to give the umami.The amino acid composition of umami substances is not balanced,the total amount of umami amino acids and sweet amino acids is larger,and the umami substances contain taurine.Sodium succinate,disodium guanylate,disodium inosinate and monosodium glutamate all have synergistic effect on the umami substances.Based on the sensory quality and cost,0.04%~0.05% monosodium glutamate is the most suitable,followed by 0.02%~0.03% disodium guanylate.The results can provide guidance for the development of flavor enhancer using the adductor muscle of Atrina pectinate.

关 键 词：栉江珧 闭壳肌 鲜味 固形物含量 氨基酸 增效 味精 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]