Analysis of Sour Substances in the Muscle of Ryukyu Squid (Symplectoteuthis oualaniensis)

doi:10.7506/spkx1002-6630-20190828-300

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (16): 185-192.doi: 10.7506/spkx1002-6630-20190828-300

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Analysis of Sour Substances in the Muscle of Ryukyu Squid (Symplectoteuthis oualaniensis)

FU Mingwen, CAI Yanping, LIU Jianhua, LÜ Fei, LI Zhigang, DING Yuting, LIU Shulai,

(1. National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;2. Haizhixing (Fujian) Aquatic Products Co. Ltd., Dongshan 363000, China;3. Institute of Ocean Research, Zhejiang University of Technology, Hangzhou 310032, China)

Published:2020-08-19

Abstract

Abstract: The sour substances in the muscle of Ryukyu squid (Symplectoteuthis oualaniensis) were determined and its sourness characteristics were evaluated by sensory omission experiments. The results showed that free amino acids, nucleotide-related compounds, opines, organic acids, inorganic ions and quaternary ammonium salts were the main sour substances of S. oualaniensis. The contents of alanine, taurine, glutamic acid, arginine, ATP, ADP, β-alanopine, meso-alanopine, tauropine, betaine, acetic acid, K+, Na+, and NH4+ were high. meso-Alanopine, β-alanopine, and tauropine were the characteristic sour substances in the muscle of Ryukyu squid, and they directly influenced the strength of sourness. Glu, Asp, Arg, Tar, Ace, K+, Na+, NH4+ and Cl- were the minor factors that constitute sourness.

Key words: Symplectoteuthis oualaniensis; sourness; opines; sensory omission experiment

CLC Number:

TS254.1

FU Mingwen, CAI Yanping, LIU Jianhua, LÜ Fei, LI Zhigang, DING Yuting, LIU Shulai,. Analysis of Sour Substances in the Muscle of Ryukyu Squid (Symplectoteuthis oualaniensis)[J]. FOOD SCIENCE, 2020, 41(16): 185-192.

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Analysis of Sour Substances in the Muscle of Ryukyu Squid (Symplectoteuthis oualaniensis)

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