不同工艺下北极甜虾头调味基料的特征风味分析  

Characteristic Flavor Analysis of Pandalus borealis Head Seasoning Basic Materials Under Different Processes

作　　者：付雪媛 郭晓华 董浩 杜芬 李八方 FU Xue-yuan;GUO Xiao-hua;DONG Hao;DU Fen;LI Ba-fang(Qingdao Marine Biomedical Research Institute,Qingdao 266071,China;Shandong Meijia Group Co.,Ltd.,Rizhao 276827,China)

机构地区：[1]青岛海洋生物医药研究院,山东青岛266071 [2]山东美佳集团有限公司,山东日照276827

出　　处：《中国调味品》2023年第4期90-95,共6页China Condiment

基　　金：泰山产业领军人才工程专项经费资助(HYJK2021001)。

摘　　要：以北极甜虾头为原料,采用物理抽提法、生物酶解法以及两者联合法制备海鲜调味基料,探究其风味特征及形成机理。采用氨基酸自动分析仪、高效液相色谱仪、电感耦合等离子体原子发射光谱仪、电子舌分析呈味氨基酸、5′-呈味核苷酸以及无机离子等非挥发性风味物质,并采用味觉活性值(taste activity value,TAV)确定其中主要的呈味物质及贡献度,采用电子鼻分析其挥发性风味特征。结果表明,生物酶解法所得调味基料的蛋白质含量、氨基酸评分更高,氨基酸组成更加合理,无机离子Na^(+)、Cl^(-)对其风味贡献度更高;物理抽提法所得还原糖含量更高,呈味氨基酸、5′-核苷酸对其风味贡献度较高;3种基料的分子量无显著差异;电子鼻、电子舌结果显示物理抽提法所得基料具有更加明显的鲜味特征。物理抽提法联合生物酶解法所得北极甜虾头调味基料兼具风味与营养价值,且生物资源利用率高,该法所得调味基料可进一步复配加工成相关海鲜调味料。Pandalus borealis head is used as the raw material to prepare seafood seasoning basic materials by physical extraction method,biological enzymolysis method and the combination of the two methods,and their flavor characteristics and formation mechanism are explored.The non-volatile flavor substances including flavor amino acids,5'-nucleotides and inorganic ions are analyzed by automatic amino acid analyzer,high performance liquid chromatograph(HPLC),inductively coupled plasma atomic emission spectrometry(ICP-AES) and electronic tongue,the taste activity value(TAV) is adopted to determine the main flavor substances and their contribution degree,and the volatile flavor characteristics are analyzed by electronic nose.The results show that the seasoning basic materials obtained by biological enzymolysis method have higher protein content and amino acid score,the amino acid composition is more reasonable,and the inorganic ions Na^(+) and Cl^(-) contribute more to their flavor.The seasoning basic materials obtained by physical extraction method have higher reducing sugar content,flavor amino acids,5'-nucleotides contribute more to their flavor.There is no obvious difference in the molecular weight of the three basic materials.The results of electronic nose and electronic tongue analysis show that the seasoning basic materials obtained by physical extraction method have more obvious umami characteristic.Pandalus borealis head seasoning basic materials obtained by the combination of physical extraction method and biological enzymolysis method have both flavor and nutritional value,and the biological resource utilization rate is higher.The seasoning basic materials obtained by this method can be further compounded and processed into relevant seafood seasonings.

关 键 词：北极甜虾 海鲜调味基料 营养评价 风味特征 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]