菌酶协同作用制备鲢鱼鲜味剂分析  

Analysis of Silver Carp Umami Agents Produced by Bacterial-Enzyme Collaboration

作　　者：任涛 余薇 罗茜 刘婷 潘笃杰 REN Tao;YU Wei;LUO Xi;LIU Ting;PAN Dujie(Wuhan Technology Institute of Industrial Holding,Wuhan 430019,China)

机构地区：[1]武汉工控工业技术研究院有限公司,湖北武汉430019

出　　处：《现代食品》2022年第13期204-207,共4页Modern Food

摘　　要：以鲢鱼为原料,通过菌酶协同作用及轻度美拉德反应制备鲜味剂,并对鲜味剂的氨基酸组成、挥发性成分、营养及卫生指标进行了分析。结果表明,鲜味剂中蛋白质含量26.23%,呈味氨基酸占总游离氨基酸的55.68%,I+G含量为0.166%,牛磺酸含量0.21%,γ-氨基丁酸含量0.02%,Ca^(2+)含量1.90%,挥发性化合物中2-苄基(苯甲基)异氰化含量66.19%,卫生指标及重金属含量符合鱼制调味品《食品安全国家标准水产调味品》(GB 10133—2014)中的规定。Us silver carp as raw materials,through bacterial-enzyme collaboration and mild maillard reaction to prepare umami agents,and the amino acid composition,volatile ingredients,nutrition and health indicators were analyzed.The results showed that the protein content was 26.23%,the flavor amino acids accounted for 55.68%of the total free amino acids,the I+G content was 0.166%,and the taurine content was 0.21%,the content ofγ-aminobutyric acid is 0.02%,the content of Ca^(2+) is 1.90%,and the content of 2-benzyl(phenylmethyl)isocyanide in volatile compounds is 66.19%.The health indicators and heavy metal content comply with GB 10133—2014.

关 键 词：鲢鱼 菌酶协同 轻度美拉德反应 鲜味剂 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]