四种扇贝闭壳肌营养品质及呈味特征评价  

Evaluation of Nutritional Quality and Taste Characteristics of Closed-Shell Muscle of Four Scallops

作　　者：许晓蓝 王治军 陈忠琴 谭明堂 林海生[1,2,3] 高加龙 曹文红[1,2,3] XU Xiao-lan;WANG Zhi-jun;CHEN Zhong-qin;TAN Ming-tang;LIN Hai-sheng;GAO Jia-long;CAO Wen-hong(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;National Research and Development Branch Center for Shellfish Processing Technology(Zhanjiang),Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang 524088,China;Collaborative Innovation Center for Seafood Deep Processing Co-constructed by Province and Ministry of Education,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东湛江524088 [3]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

出　　处：《中国调味品》2025年第4期27-35,共9页China Condiment

基　　金：国家贝类产业技术体系(CARS-49)。

摘　　要：对华贵栉孔扇贝(Chlamys nobilis)、墨西哥湾扇贝(Argopecten irradians concentricus)、海湾扇贝(Argopecten irradians)、虾夷扇贝(Patinopecten yessoensis)4种扇贝闭壳肌的营养品质和呈味特征进行综合评价。检测4种扇贝闭壳肌的基本营养成分、矿物质元素、氨基酸和脂肪酸组成,并综合氨基酸评价进行营养品质的比较;同时,对比分析游离氨基酸、5'-核苷酸、有机酸和有机碱含量的差异,并利用味觉活性值(taste activity value,TAV)和味精当量(equivalent umami concentration,EUC)进行呈味特征对比评价。研究结果显示,华贵栉孔扇贝和虾夷扇贝的营养品质优于其他两种扇贝。氨基酸组成中,必需氨基酸指数(essential amino acid index,EAAI)以华贵栉孔扇贝最高(65.66),其次分别为虾夷扇贝(64.51)、海湾扇贝(64.09)、墨西哥湾扇贝(56.20)。在呈味方面,华贵栉孔扇贝和海湾扇贝的鲜味优于其他两种扇贝。4种扇贝中甜菜碱、琥珀酸、乳酸、腺苷酸、谷氨酸、甘氨酸、丙氨酸、精氨酸的味觉活性值均大于1,对扇贝的鲜甜味有重要贡献;味精当量分析表明华贵栉孔扇贝的鲜味强度最高,达到5.73 g MSG/100 g,其次分别为海湾扇贝(4.31 g MSG/100 g)、墨西哥湾扇贝(3.02 g MSG/100 g)和虾夷扇贝(1.96 g MSG/100 g)。该研究为探究不同品种扇贝闭壳肌的营养品质和呈味特征的科学问题提供了数据支撑,为扇贝在食品和调味品产业中的加工利用提供了重要的数据参考。The nutritional quality and taste characteristics of the closed-shell muscle of four scallops(Chlamys nobilis,Argopecten irradians concentricus,Argopecten irradians and Patinopecten yessoensis)are evaluated comprehensively.The basic nutrients,mineral elements,amino acid and fatty acid composition of closed-shell muscle of four scallops are detected,and the nutritional quality is compared by integrating amino acid evaluation.At the same time,the differences of the content of free amino acids,5'-nucleotides,organic acids and organic alkali are compared and analyzed,and taste activity value(TAV)and equivalent umami concentration(EUC)are used to compare and evaluate taste characteristics.The results show that the nutritional quality of Chlamys nobilis and Patinopecten yessoensis is superior to the other two scallops.In terms of the amino acid composition,the essential amino acid index(EAAI)of Chlamys nobilis is the highest(65.66),followed by Patinopecten yessoensis(64.51),Argopecten irradians(64.09)and Argopecten irradians concentricus(56.20).In terms of taste,Chlamys nobilis and Argopecten irradians have better umami than the other two scallops.The taste activity values of betaine,succinic acid,lactic acid,adenylic acid,glutamic acid,glycine,alanine and arginine of four scallops are all greater than 1,which make significant contributions to the umami and sweetness of scallops.The EUC analysis shows that the umami intensity of Chlamys nobilis is the highest,reaching 5.73 g MSG/100 g,followed by Argopecten irradians(4.31 g MSG/100 g),Argopecten irradians concentricus(3.02 g MSG/100 g)and Patinopecten yessoensis(1.96 g MSG/100 g).This study has provided data support for exploring the nutritional quality and taste characteristics of the closed-shell muscle of different varieties of scallops,and provided important data references for the processing and utilization of scallops in the food and seasoning industry.

关 键 词：扇贝 营养品质 氨基酸 呈味特征 5'-核苷酸 有机酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]