食品科学 ›› 2018, Vol. 39 ›› Issue (4): 149-153.doi: 10.7506/spkx1002-6630-201804023

• 成分分析 • 上一篇    下一篇

南极磷虾(Euphausia superba)与脊尾白虾(Exopalaemon carinicauda)营养学特征分析及鲜味评价

曹荣,赵玲,孙慧慧,刘淇*   

  1. (中国水产科学研究院黄海水产研究所,山东青岛 266071)
  • 出版日期:2018-02-25 发布日期:2018-02-02
  • 基金资助:
    “十二五”国家科技支撑计划项目(2013BAD13B03)

Nutritional Characteristics and Umami Assessment of Euphausia superba and Exopalaemon carinicauda

CAO Rong, ZHAO Ling, SUN Huihui, LIU Qi*   

  1. (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China)
  • Online:2018-02-25 Published:2018-02-02

摘要: 为科学评价南极磷虾这一新兴资源,同时为小型虾的高值化加工利用提供参考,选取体型上相近的南极磷虾与脊尾白虾作为研究对象,通过测定基本营养成分、氨基酸组成和脂肪酸组成分析2种虾的营养学特征,通过测定游离氨基酸与呈味核苷酸,进而计算滋味活性值与味精当量(equivalent umami concentration,EUC)评价其鲜度。结果表明,南极磷虾和脊尾白虾的粗蛋白质量分数具有显著性差异(P<0.05),分别为13.25%和16.41%,粗脂肪质量分数同样差异显著(P<0.05),分别为3.12%和1.10%。2种虾的脂肪酸组成有明显不同,南极磷虾的不饱和脂肪酸含量相对更高。南极磷虾的水解氨基酸总量低于脊尾白虾(P<0.05),但必需氨基酸所占比例更高,更加符合FAO/WHO推荐的蛋白质营养的理想模式。南极磷虾和脊尾白虾均是次黄嘌呤核苷酸和游离谷氨酸对鲜味起主要贡献作用,其EUC分别为11.01gMSG/100g和12.98gMSG/100g。南极磷虾与脊尾白虾都具有较高的营养价值,且具备理想的鲜味特征,在普通食品、调味品开发方面具有广阔的市场前景。

关键词: 南极磷虾, 脊尾白虾, 营养, 鲜味

Abstract: This study aimed to scientifically evaluate the potential value of Euphausia superba as an emerging resource, and to provide useful data for the processing and utilization of small-sized shrimps into high value products. E. superba and Exopalaemon carinicauda were selected to analyze nutritional composition and umami taste characteristics. Moisture, crude protein, crude fat, ash, amino acid, and fatty acid composition were determined to analyze the nutritional characteristics. Free amino acids and flavor nucleotides were determined to calculate taste active value (TAV) and equivalent umami concentration (EUC), which indicated the umami taste. Results showed that there were significant differences in crude protein (13.25% vs. 16.41%) and fat (3.12% vs. 1.10%) contents between E. superba and E. carinicauda (P < 0.05). Their fatty acid compositions were significantly different as well. The content of unsaturated fatty acids in E. superba was relatively higher than in E. carinicauda. The total content of amino acids in E. superba protein hydrolysate was significantly lower than in E. carinicauda protein hydrolysate (P < 0.05), but the proportion of essential amino acids was higher in the former, meaning that the nutritional value of protein in E. superba was accordant with the FAO/WHO pattern. Inosine monophosphate (IMP) and glutamic acid (Glu) played a major role in contributing to the umami taste, and the EUC of E. superba and E. carinicauda was 11.01 and 12.98 g MSG/100 g respectively. Conclusively, E. superba and E. carinicauda have high nutritional values and desirable umami taste characteristics, indicating promising prospects for use as ordinary foods or condiments.

Key words: Euphausia superba, Exopalaemon carinicauda, nutrient, umami

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