文献类型：期刊文献

中文题名：菲律宾蛤仔肉不同提取物呈味特性

英文题名：Sensory Characteristic of Different Extracts from Ruditapes philippinarum

作者：饶梦微[1];章超桦[1,2];林海生[1,2];曹文红[1,2];秦小明[1,2];郑惠娜[1,2];高加龙[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：2022

卷号：42

期号：1

起止页码：90

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、北大核心、北大核心2020

基金：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(CARS-49)。

语种：中文

中文关键词：菲律宾蛤仔;水煮提取物;酶解提取物;呈味特征

外文关键词：Ruditapes philippinarum;aqueous extract;enzymolysis extract;flavor characteristics

中文摘要：【目的】系统评价菲律宾蛤仔(Ruditapes philippinarum)肉不同提取物的呈味物质含量和呈味特征差异。【方法】以新鲜菲律宾蛤仔肉为原材料,采用水煮和酶解的不同提取方式,制得两种冻干粉,比较分析两者游离氨基酸、呈味核苷酸、有机酸、有机碱和无机离子含量的差异,通过滋味活性值(Taste Activity Value,TAV)评价其对滋味的贡献,并结合感官评价法和电子舌检测法考察其整体呈味特征。【结果】感官评定结果表明,水煮提取物鲜味和甜味强于酶解提取物;鲜味、甜味和苦味是酶解提取物的重要味觉特征;电子舌主成分分析结果亦表明水煮提取物更接近谷氨酸钠的呈鲜特性。水煮和酶解提取物中游离氨基酸、呈味核苷酸、有机酸、有机碱和无机离子的含量均存在显著差异(P<0.05)。不同的呈味物质由于含量的差异及呈味组分间的相互作用导致水煮和酶解提取物的整体滋味存在差异。【结论】菲律宾蛤仔的呈味特性与其水溶性呈味物质密切相关,酶解提取物虽增加了氨基酸等的总体含量,但对鲜味、甜味的贡献不大。

外文摘要：【Objective】To systematically evaluate the flavor substance content and flavor characteristics of Ruditapes philippinarum.【Methods】The contents of free amino acids,flavoring nucleotides,organic acids,organic bases and inorganic ions of the extract by boiling were analyzed,compared with that by enzymatic hydrolysis.The contribution to taste was evaluated by taste activity value(TAV),and the overall taste characteristics was evaluated by electronic tongue and sensory evaluation.【Result】The results of the sensory evaluation showed that the aqueous extract had better umami and sweet taste than the enzymolysis extract.Umami,sweet and bitter were important taste characteristics of enzymolysis extracts.The results of electronic tongue principal component analysis also showed that the aqueous extract was closer to the umami characteristic of glutamate.There were significant differences in the contents of free amino acids,flavorable nucleotides,organic acids,organic bases and inorganic ions between aqueous and enzymolysis extracts(P<0.05).The overall taste of aqueous and enzymolysis extracts was different due to the difference in content of different flavoring substances and the interaction between flavoring components.【Conclusion】The flavoring characteristics of R.philippinarum are closely related to its water-soluble flavoring substances of extracts by different extraction methods,the enzymolysis hydrolysate increased the total content of amino acids which did not contribut to the umami taste and sweet taste.