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翟营营,黄晶晶,张慧敏,任佳怿,熊善柏,黄琪琳.酵母抽提物主要滋味成分分析及其对鱼糜制品风味的影响[J].华中农业大学学报,2019,38(5):105-113
酵母抽提物主要滋味成分分析及其对鱼糜制品风味的影响
Analysis of main taste components of yeast extract and its effect on flavor of surimi products
投稿时间:2019-04-22  
DOI:
中文关键词:  酵母抽提物  滋味活度值  协同增鲜; 味精当量  鱼糜制品风味  感官评价  电子鼻
英文关键词:yeast extract  taste active value  synergistic interactions of freshener  equivalent umami concentrations  flavor of surimi product  sensory evaluation  electronic nose
基金项目:现代农业产业技术体系专项(CARS 45-27);中央高校基本科研业务费专项(2662018PY057)
作者单位E-mail
翟营营 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070 sdauzyy560@163.com 
黄晶晶 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
张慧敏 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
任佳怿 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
熊善柏 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070  
黄琪琳 华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)武汉 430070 hql@mail.hzau.edu.cn 
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中文摘要:
      以4种酵母抽提物(KA66、FA28、KU012、FA01)为原料,通过分析其金属离子、游离氨基酸、总氨基酸和核苷酸的组成,以滋味活度值(TAV)和味精当量(EUC)为指标分别评价各滋味成分对酵母抽提物滋味的贡献程度和鲜味物质间的协同增鲜作用;并将其加入到鱼糜制品中,通过感官评价和电子鼻分析探究其对鱼糜制品风味的影响。结果表明,酵母抽提物KU012中谷氨酸、丙氨酸、5′ IMP、5′ GMP等滋味物质含量最高,TAV值最大,而FA01中丙氨酸、5′ IMP、5′ GMP含量最低,TAV值最小;FA28中总氨基酸含量最高,谷氨酸含量最高;KU012的EUC值最高,1 g KU012产生的鲜味强度相当于125.22 g单一味精(MSG)所产生的鲜味强度,为125.22 gMSG/g;感官结果表明,酵母抽提物可显著改善鱼糜制品的滋味,对腥味也有一定掩蔽作用,KU012感官评分最高;电子鼻的结果表明,加入不同的酵母抽提物后,鱼糜制品的挥发性成分区别较大。
英文摘要:
      The compositions of metal ions,free amino acids,total amino acids and nucleotides of four different yeast extracts (KA66,FA28,KU012,FA01) were analyzed. Subsequently,the contribution of each taste component to the taste of yeast extract was evaluated using taste activity value (TAV),and their synergistic interactions were explored through the equivalent umami concentrations (EUC). The effect of yeast extracts on the flavor of the surimi product was explored by sensory evaluation and electronic nose. The results showed that the yeast extract KU012 had the highest content of glutamic acid,alanine,5′ IMP and 5′ GMP with the biggest TAV,which were the lowest in FA01. The content of total amino acids in FA28 was the highest and the glutamic acid was the main component. The EUC of KU012 was 125.22 gMSG/g,namely,the umami intensity produced by 1 g KU012 was equal to that of 125.22 g single monosodium glutamate. Sensory results showed that yeast extracts could significantly improve the taste of surimi products,and also had a certain masking effect on fishy odors. KU012 had the highest sensory score. The results of the electronic nose showed that the volatile components of the surimi products were significantly different after the addition of different yeast extracts.
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