酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响

doi:10.7506/spkx1002-6630-20190628-392

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 210-217.doi: 10.7506/spkx1002-6630-20190628-392

• 成分分析 • 上一篇

酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响

任佳怿，翟营营，黄晶晶，张慧敏，熊善柏，黄琪琳，朱建忠，李沛，李库，沈硕

（1.华中农业大学食品科技学院，国家大宗淡水鱼加工技术研发分中心（武汉），湖北武汉 430070；2.安琪酵母股份有限公司，湖北宜昌 443003）

发布日期:2020-08-19
基金资助:
现代农业产业技术体系建设专项（CARS-45-28）；安琪酵母股份有限公司研发项目；中央高校基本科研业务费专项（2662018PY057）

Analysis of Taste Components of Yeast Extract and Effect of Composite Seasoning Containing It on the Flavor of Silver Carp

REN Jiayi, ZHAI Yingying, HUANG Jingjing, ZHANG Huimin, XIONG Shanbai, HUANG Qilin, ZHU Jianzhong, LI Pei, LI Ku, SHEN Shuo

(1. National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Angel Yeast Co. Ltd., Yichang 443003, China)

Published:2020-08-19

摘要/Abstract

摘要： 采用氨基酸自动分析仪、高效液相色谱仪分析酵母抽提物中的滋味成分，通过计算滋味活度值评价不同滋味成分对酵母抽提物滋味的贡献程度，计算味精当量证明不同种类鲜味物质间的协同增鲜作用。进一步设计了减除实验和添加实验确定对酵母抽提物滋味有主要贡献的成分。最后，以酵母抽提物、食盐和蔗糖为配料，通过单因素和正交试验确定了增鲜去腥调味料的最佳配比，并结合电子舌分析了调理前后鲢鱼滋味的变化。结果显示：谷氨酸钠、丙氨酸、5’-鸟苷酸（5’-GMP）和5’-肌苷酸（5’-IMP）对酵母抽提物的滋味贡献最大，除上述滋味成分外，天冬氨酸钠、精氨酸、酪氨酸和5’-腺苷酸（5’-AMP）也是酵母抽提物滋味的主要贡献成分；该酵母抽提物的味精当量达到184.48 g/g，表明鲜味氨基酸（谷氨酸钠和天冬氨酸钠）与鲜味核苷酸（5’-GMP、5’-IMP和5’-AMP）的协同增鲜效果显著。增鲜去腥调味料的最佳配比为酵母抽提物1%、食盐1.5%、蔗糖0.5%；经过调味料调理以后，清蒸鲢鱼鲜味显著增强，腥味减弱。

关键词: 酵母抽提物；鲢鱼；滋味成分分析；协同作用；增鲜去腥调味料

Abstract: The taste components in yeast extract were analyzed by an automatic amino acid analyzer and high performance liquid chromatography (HPLC). Then the contribution of each taste component to the taste of yeast extract was evaluated by calculating the taste activity value (TAV), and the synergistic interactions between umami components were demonstrated through the calculated equivalent umami concentrations (EUC). Furthermore, the main taste components were determined by omission and addition test. Finally, yeast extract, salt and sucrose were used as raw materials to develop an umami-enhancing and deodorizing seasoning, and the optimal combination of the three ingredients was determined by single factor experiments and orthogonal array design. The changes in the taste of steamed silver carp fillets before and after the seasoning treatment were analyzed by electronic tongue. Results showed that sodium glutamate, alanine, 5’-GMP, 5’-IMP, sodium aspartate, arginine, tyrosine and 5’-AMP contributed the most to the taste of yeast extract. The EUC was calculated to be 184.48 g/g, indicating a strong synergistic interaction between umami amino acids (sodium glutamate and aspartate) and umami nucleotides (5’-GMP, 5’-IMP and 5’-AMP). The optimum formulation of seasoning for enhancing umami and reducing fishy odor consisted of 1% yeast extract, 1.5% salt, and 0.5% sucrose. After being pickled with the seasoning, the umami taste of silver carp fillets was obviously improved and the fishy odor was mitigated.

Key words: yeast extract; silver carp; analysis of taste components; synergistic effects; umami-enhancing and deodorizing seasoning

中图分类号:

TS254.4

任佳怿，翟营营，黄晶晶，张慧敏，熊善柏，黄琪琳，朱建忠，李沛，李库，沈硕. 酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响[J]. 食品科学, 2020, 41(16): 210-217.

REN Jiayi, ZHAI Yingying, HUANG Jingjing, ZHANG Huimin, XIONG Shanbai, HUANG Qilin, ZHU Jianzhong, LI Pei, LI Ku, SHEN Shuo. Analysis of Taste Components of Yeast Extract and Effect of Composite Seasoning Containing It on the Flavor of Silver Carp[J]. FOOD SCIENCE, 2020, 41(16): 210-217.

[1]	楼丹露王清政邹祖全谷贵章胡奇杰张进杰徐大伦. 冻融循环对熟制鲣鱼暗色肉脂质变化的影响[J]. 食品科学, 0, (): 0-0.
[2]	熊雅雯黄卉李来好杨贤庆陈胜军郝淑贤吴燕燕魏涯. 不同煮制条件对罗非鱼片品质的影响[J]. 食品科学, 0, (): 0-0.
[3]	石钰琢郭全友郑尧黄海潮李保国. 不同养殖模式及流通方式的大黄鱼品质评价和等级判定[J]. 食品科学, 0, (): 0-0.
[4]	金思渊谢晶. 蓝光协同茴香精油对鲜切苋菜的保鲜机理[J]. 食品科学, 0, (): 0-0.
[5]	祁雪儿张宾姚慧毛俊龙齐贺水珊珊武天昕. 蛋白质氧化对中华管鞭虾肌肉品质特性的影响[J]. , 0, (): 0-0.
[6]	胡春林谢晶. 蛋白质氧化对肉食用品质影响研究进展[J]. , 0, (): 0-0.
[7]	刘夏磊刘芯如王雨恬魏好程李利君倪辉. 鲈鱼干加工过程中热处理及内源酶对风味形成的影响[J]. 食品科学, 0, (): 0-0.
[8]	杨肖杰黄卉李来好杨贤庆岑剑伟潘创魏涯赵永强郝淑贤. 预处理对南美白对虾剥壳效果和肌原纤维蛋白的影响[J]. 食品科学, 0, (): 0-0.
[9]	李桂敏赵春青窦容容颜子恒桑亚新亢春雨孙纪录. 复合无磷保水剂对反复冻融鲟鱼片理化特性及微观结构的影响[J]. 食品科学, 0, (): 0-0.
[10]	邱泽慧郑尧王锡昌. 解冻方式对养殖暗纹东方鲀持水性及质构特性的影响[J]. 食品科学, 0, (): 0-0.
[11]	史羽瑶郑尧王红丽邱泽慧王锡昌. 抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响[J]. 食品科学, 0, (): 0-0.
[12]	付仁豪冯爱国汪春玲林向东陈政. 基于罗非鱼肌肉微结构分形维数表征的冻融过程品质变化[J]. , 0, (): 0-0.
[13]	韩昕苑樊震宇从娇娇姜晴晴王锡昌. 冷冻水产品冷链流通过程中品质变化及调控技术研究进展[J]. , 0, (): 0-0.
[14]	付仁豪，汪春玲，陈政，林向东，冯爱国. 基于罗非鱼肌肉微结构分形维数表征的冻融过程品质变化分析[J]. 食品科学, 2021, 42(15): 19-26.
[15]	王红丽，王锡昌，施文正，周纷，王玥科. 水产品贮运过程中货架期预测的研究进展[J]. 食品科学, 2021, 42(15): 261-268.

酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响

Analysis of Taste Components of Yeast Extract and Effect of Composite Seasoning Containing It on the Flavor of Silver Carp

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价