文献类型：期刊文献

中文题名：冻藏对水煮及酶解马氏珠母贝肉提取物呈味特性的影响

英文题名：Effect of Frozen Storage on Flavor Characteristics of Aqueous and Enzymolysis Extract from Pinctada martensii

作者：司蕊[1];章超桦[1,2];曹文红[1,2];秦小明[1,2];郑惠娜[1,2];高加龙[1,2];林海生[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室/水产品深加工广东普通高等学校重点实验室/国家贝类加工技术研发分中心(湛江),广东湛江524088

年份：2021

卷号：39

期号：3

起止页码：62

中文期刊名：食品科学技术学报

外文期刊名：Journal of Food Science and Technology

收录：CSTPCD、、CSCD2021_2022、EI(收录号：20212310471285)、Scopus、北大核心、CSCD、北大核心2020

基金：广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503);财政部和农业农村部国家现代农业产业技术体系资助项目。

语种：中文

中文关键词：马氏珠母贝;冻藏;水煮提取物;酶解提取物;呈味特性

外文关键词：Pinctada martensii;frozen storage;aqueous extract;enzymolysis extract;flavor characteristic

中文摘要：为了探究冻藏对水产品呈味物质含量和整体呈味特征的影响,以冻藏前后的马氏珠母贝肉为原料,分别采用水煮、酶解两种方式制备新鲜、冷冻贝肉提取物;利用电子舌测定不同提取物整体滋味轮廓差异,并结合人工感官评定评价整体呈味特征;测定了不同提取物的基本成分、游离氨基酸、呈味核苷酸、有机酸和有机碱含量,并通过滋味活性值评价这些呈味物质对提取物滋味的贡献。电子舌味觉特征检测结果表明:新鲜贝肉水煮提取物甜味最强,强于冷冻贝肉水煮提取物;鲜味、甜味和丰富度是新鲜贝肉酶解提取物的重要味觉特征,其中甜味值和丰富度值高于冷冻贝肉酶解提取物。电子舌主成分分析结果显示,新鲜贝肉酶解提取物最接近谷氨酸钠的呈味特征。人工感官评定结果显示,冷冻贝肉提取物较新鲜贝肉提取物甜味和鲜味强度减弱,酸味更突出,并带有刺激性。呈味物质含量测定结果显示:新鲜贝肉水煮提取物中甘氨酸和5′-一磷酸腺苷的含量较冷冻贝肉水煮提取物分别增加了19.30 g/kg、302.60 mg/100 g;新鲜贝肉酶解提取物中谷氨酸和琥珀酸含量高达27.60 g/kg、1352.70 mg/100 g,显著高于冷冻贝肉酶解提取物(P<0.05)。冻藏处理会导致马氏珠母贝肉提取物中鲜味物质和甜味物质含量降低,苦味物质含量增加,提取物鲜美味感减弱。

外文摘要：In order to explore the effect of frozen storage on the content and characteristics of flavor substances of aquatic products,the fresh and frozen meat of Pinctada martensii was used,and the Pinctada martensii extracts were prepared by boiled water extraction method and enzymatic hydrolysis,respectively.And then the flavor characteristics of different extracts were evaluated by electronic tongue and sensory evaluation system,the contents of basic components,free amino acids,flavor nucleotides,organic acids and organic bases of different extracts were determined and their contributions to the flavor were assessed by taste activity value.Taste characteristics results of the electronic tongue showed that the aqueous extract from fresh meat exhibited the strongest sweetness,which was stronger than the aqueous extract from frozen meat.Umami,sweetness and richness were the important flavor characteristics of the enzymolysis extract of fresh meat.Sweetness and richness were higher than those of frozen meat.The principal component analysis results of electronic tongue revealed that the enzymolysis extract of fresh meat taste characteristics were close to those of sodium glutamate.The results of artificial sensory evaluation showed that the sweetness and umami of frozen meat extract were weaker than those of fresh meat extract,and the sourness was more prominent with irritation.Compared with those in the aqueous extract of frozen meat,the determination results of flavor substances showed that the aqueous extract of fresh meat contents of glycine and 5′-monophosphate increased by 19.30 g/kg and 302.60 mg/100 g,respectively.The enzymolysis extract from fresh meat had higher contents of glutamic of 27.60 g/kg and succinic acid of 1352.70 mg/100 g,which were significantly higher than those of enzymolysis extract from frozen meat(P<0.05).Therefore,frozen storage treatment could reduce the content of umami and sweetness substances in Pinctada martensii meat extract,increase the content of bitter substances,and weaken the delicious taste of the extract.