• 食品化学 •

### 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

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

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.