| 广西北部湾3 种贝类中主要呈味物质的测定及呈味作用评价 |
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| 引用本文： | 陈德慰,苏键,刘小玲,颜栋美,林莹.广西北部湾3 种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-168. |
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| 作者姓名： | 陈德慰 苏键 刘小玲 颜栋美 林莹 |
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| 作者单位： | 广西大学轻工与食品工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2008BAD94B03);广西科技攻关项目(0996033;0992004-2A;10100025);广西自然科学基金项目(0991033) |
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| 摘 要： | 测定广西北部湾牡蛎(Crassostrea rivularis)、文蛤(Meretrix meretrix)和波纹巴非蛤(Paphia undulata) 3种贝类中的呈味核苷酸(AMP、GMP、IMP)、糖原等非挥发性呈味物质的含量，并采用味道强度值和等价鲜味值(或味精当量)评价这些非挥发性呈味物质的呈味作用鲜味强度。结果表明：牡蛎、文蛤和波纹巴非蛤的味精当量分别为3.2、1.9、2.7g MSG/100g，对应的味精当量的味道强度值分别是106.7、63.3、90，均远大于1，是其呈强烈鲜味的主要原因。
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| 关 键 词： | 贝类 非挥发性呈味成分 呈味评价 |
Taste Evaluation of Non-volatile Taste Compounds in Bivalve Mollusks from Beibu Gluf,Guangxi |
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| CHEN De-wei,SU Jian,LIU Xiao-ling,YAN Dong-mei,LIN Ying.Taste Evaluation of Non-volatile Taste Compounds in Bivalve Mollusks from Beibu Gluf,Guangxi[J].Food Science,2012,33(10):165-168. |
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| Authors: | CHEN De-wei SU Jian LIU Xiao-ling YAN Dong-mei LIN Ying |
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| Affiliation: | (Institute of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China) |
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| Abstract: | Major non-volatile taste active compounds in oyster(Crassostrea rivularis),clam(Meretrix meretrix) and paphia(Paphia undulata) were determined,which included free amino acids,nucleotides and so on.Taste impact of the main non-volatile taste compounds were evaluated by taste active value(TAVs) methods;umami intensity of bivalve mollusks were evaluated by equivalent umami concentration(EUC) methods.The EUC were oyster(3.2 g MSG/100 g meat),clam(1.9 g MSG/100 g meat) and paphia(2.7 g MSG/100 g meat),respectively.TAVs of all EUC were great than one,which meant they contributed to the strong umami taste of oyster,clam and paphia. |
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| Keywords: | bivalve mollusks non-volatile taste active compounds flavor evaluation |
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