文献类型：期刊文献

中文题名：华贵栉孔扇贝干贝呈味特性评价

英文题名：Flavor properties evaluation of dried Chlamys nobilis scallop

作者：祝亚辉[1];曹文红[1,2];章超桦[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524008;[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：2016

卷号：42

期号：12

起止页码：183

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2014、CSCD2015_2016、北大核心、CSCD

基金：广东省科技计划项目(2015A020209164);广东省教育厅科技创新计划项目(2013KJCX0094);广东海洋大学创新强校工程项目(Q14458)

语种：中文

中文关键词：扇贝闭壳肌;游离氨基酸;呈味核苷酸;甜菜碱;滋味活性值;味精当量

外文关键词：adductor muscle of scallop; free amino acids; flavor nucleotides; betain; taste active value; equivalentumami concentration

中文摘要：我国南方海域华贵栉孔扇贝产量大,价格低,其闭壳肌蛋白含量高,滋味鲜美。以华贵栉孔扇贝闭壳肌为研究对象,对研制的干贝基本成分、游离氨基酸、呈味核苷酸和甜菜碱进行检测分析与评价,并与市售干贝进行呈味特性比较。结果表明:利用华贵栉孔扇贝研制的干贝蛋白含量高达69.28%,脂肪含量约为2.36%,是一种高蛋白低脂肪的产品。干贝中共检测出17种游离氨基酸,总量为1 037.4 mg/100g,其中谷氨酸、甘氨酸和精氨酸的味道强度值分别为1.567、4.538和6.400,表明这3种氨基酸对产品滋味有显著地贡献作用;自制干贝中甜菜碱含量为14.23 mg/g,略高于市售干贝(12.71 mg/g),并且呈味核苷酸总量也高于市售干贝,自制干贝中5'-一磷酸腺苷含量最高,为96.74 mg/100g,TAV值为1.93;呈味氨基酸和呈味核苷酸的味精当量为1.04 g MSG/100 g。华贵栉孔扇贝闭壳肌能生产出鲜嫩味美的高品质干贝产品。

外文摘要：The Chlamys nobilis in southern China sea area has high-yield and the price are very low. It＇s adductor muscle contain abundant proteins and tasted delicious. The basic component, free amino acids, flavor nucleotides and betain of developed scallops were detected, analysed and evaluated. The flavor properties were compared with the scallops sale on the market . The results indicated that the protein content of scallops developed with Chlamys nobilis can reach to 69.28%, and the fat content 2.36%. It was a kind of high-protein and low-fat product. Seventeen types of free amino acids were detected in scallops, total contents was 1 037.4 mg/100g, and the taste active value of Glu- tamic acid, Glycine and Arginase was 1. 567, 4. 538 and 6. 400, respectively. These data indicated that the three kinds of amino acids had significant contribution to the product flavors. The content of betain in homemade scallops （14.23 mg/g） were slightly higher than that of market scallops（ 12.71 mg/g）, and the total contents of flavor nucle- otides in homemade scallops were more than that in market scallops. Homemade scallops contained the maximum AMP of 96.74 mg/100g, and TAV of 1.93. The equivalent umami concentration of flavor amino acids and flavor nu- cleotides was 1.04 g MSG/100g, the fresh, tender and delicious scallops could be made with Chlamys nobilis adduc- tor muscle.