网箱海养卵形鲳鲹肌肉中呈味物质分析评价

doi:10.7506/spkx1002-6630-201608023

食品科学

网箱海养卵形鲳鲹肌肉中呈味物质分析评价

杨欣怡1,2，宋军1,3，赵艳1,3，雷宝良1,3，饶瑾瑜1,3，张凤枰1,2,3,*，刘耀敏1,3，王锡昌2

1.通威股份有限公司检测中心，四川成都 610041；2.上海海洋大学食品学院，上海 201306；
3.通威股份有限公司，水产畜禽营养与健康养殖农业部重点实验室，四川成都 610041

出版日期:2016-04-25 发布日期:2016-04-13

Analysis and Evaluation of Flavor Components in Meat of Sea Cage-Cultured Trachinotus ovatus

YANG Xinyi1,2, SONG Jun1,3, ZHAO Yan1,3, LEI Baoliang1,3, RAO Jinyu1,3, ZHANG Fengping1,2,3,*, LIU Yaomin1,3, WANG Xichang2

1. Inspection Center of Tongwei Co. Ltd., Chengdu 610041, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 3. Key Laboratory of Aquatic, Livestock, Poultry Nutrition and Healthy Culturing, Ministry of Agriculture, Tongwei Co. Ltd., Chengdu 610041, China

Online:2016-04-25 Published:2016-04-13

摘要/Abstract

摘要：

测定网箱海养卵形鲳鲹肌肉中呈味核苷酸、游离氨基酸、无机离子和甜菜碱等主要呈味物质的含量，并采用味精当量值和呈味强度值来评价这些呈味物质的呈味强度。结果表明：网箱海养卵形鲳鲹肌肉的呈味核苷酸总量为379.9 mg/100 g，其中以5’-肌苷酸（5’-inosine monophosphate，IMP）含量最高，高达373.59 mg/100 g；游离氨基酸总量为256.60 mg/100 g，以甘氨酸（136.34 mg/100 g）、丙氨酸（27.47 mg/100 g）、谷氨酸（16.84 mg/100 g）贡献最大；K＋、Na＋、PO43－和IMP为主要呈味离子，甜菜碱含量为1.95 mg/g；呈味核苷酸和鲜味氨基酸具有一定的协同效应，其味精当量值为7.92 g MSG/100 g，呈味强度高达264。结果表明：IMP、甘氨酸、谷氨酸、丙氨酸、K＋和PO43－等为网箱海养卵形鲳鲹肌肉中主要滋味贡献物质，且IMP与甘氨酸和丙氨酸具有协同交互作用，这些是卵形鲳鲹肌肉呈现鲜味的物质基础。

关键词: 卵形鲳鲹, 肌肉, 呈味物质, 呈味强度, 分析评价

Abstract:

Major flavor components, including nucleotides, free amino acids, inorganic ions and glycine betaine, in muscle
of sea cage-cultured Trachinotus ovatus were determined. Taste impact of the main flavour components was evaluated by
taste active values (TAVs) and equivalent umami concentration (EUC) methods. The results showed that the total content of
5’-nucleotides in T. ovatus meat was 379.9 mg/100 g, of which 5’-inosine monophosphate (IMP) was up to 373.59 mg/100 g.
The content of total free amino acids was 256.60 mg/100 g, of which the contents of glycine, alanine, and glutamic acid
were 136.34, 27.47, and 16.84 mg/100 g, respectively, making the largest contribution to the taste. K+, Na+ and PO4
3- were the major tasty ions. Glycine betaine content was 1.95 (mg/g). The EUC of cultured T. ovatus was 7.92 g MSG/100 g, and
the TAV value was 264. Glycine and alanine were the major contributors to the sweet taste, while glutamic acid and IMP
contributed to the strong umami taste. The TAVs of glycine, IMP, K + and PO4 3- were greater than one. In conclusion, the main flavor components of T. ovatus were IMP, glycine, alanine, glutamicacid, K +and PO4 3-, while IMP glycine and alanine had synergistic interaction, which made up the umami of T. ovatus.

Key words: Trachinotus ovatus, muscle, flavor components, taste impact, analysis and evaluation

中图分类号:

TS201.4

杨欣怡，宋军，赵艳，雷宝良，饶瑾瑜，张凤枰，刘耀敏，王锡昌. 网箱海养卵形鲳鲹肌肉中呈味物质分析评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201608023.

YANG Xinyi1,2, SONG Jun1,3, ZHAO Yan, LEI Baoliang, RAO Jinyu, ZHANG Fengping, LIU Yaomin, WANG Xichang. Analysis and Evaluation of Flavor Components in Meat of Sea Cage-Cultured Trachinotus ovatus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608023.

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网箱海养卵形鲳鲹肌肉中呈味物质分析评价

Analysis and Evaluation of Flavor Components in Meat of Sea Cage-Cultured Trachinotus ovatus

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