食品科学 ›› 2018, Vol. 39 ›› Issue (4): 13-19.doi: 10.7506/spkx1002-6630-201804003

• 食品化学 • 上一篇    下一篇

蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系

吴燕燕1,曹松敏1,2,李来好1,杨贤庆1,林婉玲1,陈胜军1   

  1. (1.中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,广东广州 510300;2.上海海洋大学食品学院,上海 201306)
  • 出版日期:2018-02-25 发布日期:2018-02-02
  • 基金资助:
    国家自然科学基金面上项目(31371800;31571869);现代农业产业技术体系专项(CARS-47)

Relationship of Cathepsin with Free Amino Acids and Flavor Substances during Salted Decapterus maruadsi Processing

WU Yanyan1, CAO Songmin1,2, LI Laihao1, YANG Xianqing1, LIN Wanling1, CHEN Shengjun1   

  1. (1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)
  • Online:2018-02-25 Published:2018-02-02

摘要: 为探明传统高盐(traditional high-salted fish,HS)法与低盐乳酸菌(low-salted and lactic acid bacteria fermented fish,LS)法加工过程中鱼类组织蛋白酶与蛋白降解和滋味形成的相关性,以蓝圆鰺(Decapterus maruadsi)为原料,采用以上两种方法进行加工,测定不同加工阶段(鲜鱼、腌制、浸泡脱盐、烘干、成品)蓝圆鰺中组织蛋白酶B、L、H,蛋白降解率(protein degradation rate,PI),游离氨基酸的变化规律,并利用皮尔逊相关系数对其相关性进行分析。结果表明:2种蓝圆鰺腌干工艺加工过程中组织蛋白酶B、L、H的变化趋势相似,在腌制阶段的组织蛋白酶活力为LS法大于HS法,在烘干阶段及成品中组织蛋白酶B、L活力为HS法大于LS法,HS工艺更利于组织蛋白酶B、L活力的提高;整个加工过程组织蛋白酶H活力为LS法大于HS法;PI值在HS法和LS法中变化趋势相同,PI值、总游离氨基酸(total free amino acid,TFAA)含量、呈味氨基酸含量均在烘干阶段显著增加(P<0.05);HS法成品中PI值和TFAA含量较高,但呈味氨基酸为LS法大于HS法。组织蛋白酶B对蛋白降解的作用为HS法大于LS法,组织蛋白酶B、L对蛋白降解及TFAA的生成具有一定的促进作用,其中组织蛋白酶B发挥主要作用。与HS法相比,LS法能够在减少PI值的同时提升制品中呈味氨基酸含量百分比,丰富制品中的滋味物质。

关键词: 蓝圆鲹, 传统高盐法, 低盐乳酸菌法, 组织蛋白酶, 游离氨基酸, 滋味

Abstract: This study aimed to ascertain the relationships of cathepsin with proteolysis and flavor development in dry-salted Decapterus maruadsi. The fish were processed by two methods to obtain traditional high-salted fish (HS) and low-salted and lactic acid bacteria-fermented fish (LS). The changes in cathepsin B, L, and H activities, proteolysis index (PI) and free amino acid (FAA) contents were measured at different stage of processing. Furthermore, correlation analysis was performed using Pearson’s correlation test. The results showed a similar trend in cathepsin B, L and H activities between HS and LS samples. During the salting stage, cathepsin B, L and H activities in LS fish were higher than in HS fish; however, during drying cathepsin B and L activities in HS fish were higher than in LS fish, indicating HS method is more conducive to cathepsin B and L activities. LS method gave higher cathepsin than HS method during the whole process. The evolutionary trends of PI in LS and HS samples were identical. For both samples, PI and the contents of total free amino acids and total taste-active amino acids significantly increased during drying (P < 0.05); PI and total free amino acid content were higher in HS sample, while higher total content of taste-active amino acids was found in LS sample. Proteolysis by cathepsin B was more pronounced in HS sample. Both cathepsin B and L played an important role in promoting protein degradation and FAA formation, with the former being more effective. Compared with HS method, LS method could improve the percentage of taste-active amino acids as flavor substances while reducing the rate of protein degradation.

Key words: Decapterus maruadsi, traditional high-salted fish (HS), low-salted and lactic acid bacteria-fermented fish (LS), cathepsin, free amino acid, flavor substances

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