不同鲜味物质对干腌马鲛鱼鲜味的贡献与比较分析

以8种市售干腌马鲛鱼为研究对象,通过比较不同产品中鲜味物质成分和含量差异,并结合其滋味强度值和味精当量的分析计算,以确定对干腌马鲛鱼鲜味贡献最大的物质.结果 表明:干腌马鲛鱼具有突出的咸、鲜味和浓厚味感,而其鲜味主要是由谷氨酸、鲜味肽等鲜味物质和乳酸等增鲜物质赋予.在其鲜味物质中,谷氨酸的滋味强度值大于1(除3、5、7...

Comparative Analysis of the Contribution of Different Umami Substances to the Umami Taste of Dry-cured Spanish Mackerel (Scomberomorus niphonius)

In this study, eight commercially available dry-cured Spanish mackerel were compared for difference in the composition and contents of umami substances. Besides, taste activity values (TAV) and monosodium glutamate (MSG) equivalents were calculated and analyzed to determine the substances that contribute the most to the umami taste of dry-cured Spanish mackerel. The results showed that the dry-cured Spanish mackerel had a prominent salty, umami and kokumi taste, and its umami taste was mainly imparted by glutamic acid, umami peptides, lactic acid and other umami or umami-enhancing substances. The TAV value of glutamic acid was greater than 1 (except for samples 3, 5, and 7), showing its outstanding contribution to the umami taste of dry-cured Spanish mackerel. The sensory analysis of the ultrafiltration components and study of the peptide molecular mass distribution showed that small peptides with a molecular mass of less than 1 000 Da had an important contribution to the umami taste of the product. In addition, long-term air-drying could promote the production of lactic acid and umami peptides, but with the loss of water, the bitterness and salty taste were enhanced; the auxiliary ingredients sucrose and liquor could inhibit the production of lactic acid, while sucrose could promote the production of glutamic acid to a certain extent. It is worth emphasizing that the nucleotides in the eight samples were degraded into bitter substances such as inosine (HxR) and hypoxanthine (Hx), and long-term air-drying may promote the accumulation of HxR and Hx.