养殖大黄鱼滋味成分及其呈味贡献的研究

翁丽萍; 赵芸; 陈飞东; 徐坤华

doi:10.13386/j.issn1002-0306.2015.03.008

养殖大黄鱼滋味成分及其呈味贡献的研究

Study on the taste compounds and the contributions to taste of cultured large yellow croaker

摘要

摘要: 以养殖大黄鱼（Pseudosciaena crocea）为研究对象,通过对其鱼肉游离氨基酸、呈味核苷酸、氧化三甲胺、甘氨酸甜菜碱、有机酸、呈味矿物元素等水溶性呈味化合物的检测,分析其对滋味的贡献。结果表明:养殖大黄鱼的游离氨基酸总量为2463.8mg·kg-1,其中精氨酸对滋味贡献最大;IMP、AMP、GMP、TMAO、甘氨酸甜菜碱对滋味有重要贡献;琥珀酸可能是形成大黄鱼整体滋味的主要物质之一;K+是主要呈味离子;味精当量（EUC）高达13.43g MSG/100g,呈味强度值达447.67,这主要得益于高含量的IMP,是大黄鱼滋味鲜美的主要原因。

Abstract: The main taste compounds of cultured large yellow croaker were analyzed including the free amino acid,nucleotide,TMAO,glycine betaine,organic acid,inorganic ions.Furthermore,the contributions to the whole taste of cultured yellow croaker were evaluated by TAV method. The results showed that the total free amino acid were2463.8mg·kg- 1in cultured large yellow croaker,and of which the arginine make the largest contribution to the taste.IMP,GMP,TMAO and glycine betaine played important role in the taste- active flavor of large yellow croaker,Succinic acid might be one of the important factors.The TAV of K+was greater than 1,so it was the main tasteactive ion.Otherwise,the EUC of cultured large yellow croaker was as high as 13.43 g MSG /100 g,and the TAV value was 447.67,which was benefit from the high content of IMP,and it also explained the special delicious taste of large yellow croaker.