摘要
以中华草龟、黄喉拟水龟、中华花龟和鳄龟为原料,分析比较4种龟肉碱性蛋白酶酶解液(分别标记为CEH、MEH、OEH和SEH)在总氨基酸、游离氨基酸和呈味特性上的差异。结果表明:4种龟肉酶解液的总氨基酸和游离氨基酸中均含有16种常见氨基酸。4种酶解液的总氨基酸中含量和百分比最高的氨基酸均为谷氨酸,最低均为蛋氨酸。OEH中总氨基酸的含量、总必需氨基酸含量、必需氨基酸占总氨基酸百分比和支芳比均在4种酶解液中最大。4种酶解液的游离氨基酸中以疏水性氨基酸为主,含量和百分比最高的氨基酸均为苯丙氨酸,总游离氨基酸含量最高为OEH。4种酶解液中仅有OEH中谷氨酸的味道强度值(taste activity value,TAV)大于1。苦味氨基酸和甜味氨基酸对4种龟肉酶解液风味贡献较大,其中OEH的鲜味、甜味氨基酸含量和百分比最高而苦味氨基酸最低。
In order to compare the total amino acid(TAA),free amino acid(TFAA)and taste characteristics in four kinds of enzymatic hydrolysate prepared by meat of Chinemys reevesii,Mauremys mutica,Ocadia sinensis and Chelydra serpentina(marked as CEH,MEH,OEH and SEH,respectively),which was hydrolysated by alkaline protease. The results showed that sixteen amino acids were detected in TAA and TFAA of the four kinds of enzymatic hydrolysates. The amino acid with the highest content and proportion in TAA of the four kinds of enzymatic hydrolysates was Glu,and the lowest was Met. The content of TAA,the content of total essential amino acid(EAA),ΣEAA/TAA and the F value in OEH were the highest among the four kinds of enzymatic hydrolysates. Hydrophobic amino acid was the main amino acid in TFAA of the four kinds of enzymatic hydrolysates,the amino acid with the highest content and percentage was Phe,and OEH had the highest content of TFAA. Only the taste activity value(TAV)of Glu in OEH was greater than 1. Bitter amino acid and sweet amino acid contributed greatly to the flavor of the four kinds of enzymatic hydrolysates,among which OEH had the highest content and percentage of umami and sweet amino acid,while lowest of bitter amino acid.
作者
黄百祺
黄创成
吴巨贤
邹琴
刘佳凡
HUANG Bai-qi;HUANG Chuang-cheng;WU Ju-xian;ZOU Qin;LIU Jia-fan(School of Food and Biotechnology,Guangdong Polytechnic of Science and Trade,Guangzhou 510430,Guangdong,China;Sihui Guilingweng Aquaculture Farm,Zhaoqing 526200,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第8期12-17,共6页
Food Research and Development
基金
广东高校省级重点平台和重大科研项目(2018GKQNCX132)
广东省科技创新战略专项资金(“攀登计划”专项资金)(pdjh2020a1005)。
关键词
龟肉
酶解液
氨基酸
呈味
味道强度值
emydidae meat
enzymatic hydrolysate
amino acid
taste
taste active value
