微波干燥下鳀鱼滋味成分变化  

Variation in Taste Constituents of Anchovy(Engraulis encrasicholus)during Microwave Drying

作　　者：周婷 刘特元 尹世鲜 何哲 侍健 姜昕 施文正[3] ZHOU Ting;LIU Teyuan;YIN Shixian;HE Zhe;SHI Jian;JIANG Xin;SHI Wenzheng(Pingjiang Jinzai Foods Co.Ltd.,Yueyang 410400,China;Jinzai Food Group Co.Ltd.,Yueyang 410400,China;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]平江县劲仔食品有限公司,湖南岳阳410400 [2]劲仔食品集团股份有限公司,湖南岳阳410400 [3]上海海洋大学食品学院,上海201306

出　　处：《肉类研究》2024年第7期29-37,共9页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0902003)。

摘　　要：探究微波处理对干燥鳀鱼滋味成分的影响。结合游离氨基酸、核苷酸、有机酸分析和电子舌技术对干制鳀鱼的特征滋味化合物进行分析。结果表明:微波干燥4、6、8 min样品(MD4、MD6、MD8)较对照组的整体滋味呈增加趋势,各组总游离氨基酸含量为820.28、908.33、985.98、858.72 mg/100 g,其中,MD4、MD6和MD8组鲜味氨基酸含量为77.49~79.64 mg/100 g,甜味氨基酸含量为337.23~384.09 mg/100 g;随着干燥时间的延长,有机酸含量成倍增加(4.98~14.09倍);相关性分析表明,有机酸与甜味和咸味之间具有较高的相关性。综上,微波干燥有利于特征滋味化合物含量的增加,对干制鳀鱼的整体滋味轮廓有较好的贡献。The effect of microwave drying on the taste compounds in anchovy was investigated.The characteristic taste compounds of dried anchovy were identified by analysis of free amino acids,nucleotides,organic acids and electronic tongue analysis.The results showed that the overall flavor of anchovy dried in a microwave oven for 4(MD4),6(MD6)and 8 min(MD8)increased compared to the undried control group.The total free amino acid contents of the undried,MD4,MD6 and MD8 samples were 820.28,908.33,985.98,and 858.72 mg/100 g,respectively,and the contents of umami and sweet amino acids of the MD4,MD6 and MD8 samples ranged from 77.49 to 79.64 mg/100 g and from 337.23 to 384.09 mg/100 g,respectively.The content of organic acids increased by 4.98–14.09 times with the increase in drying time.There was a high correlation between organic acids and sweet and salty taste.In conclusion,microwave drying increased the content of characteristic flavor compounds,contributing to the overall taste profile of dried anchovy.

关 键 词：微波干燥 鳀鱼 滋味 电子舌 呈味化合物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]