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1.
为探究上海熏鱼制作过程中不同加工阶段风味物质的变化,本研究以尼罗罗非鱼肉为对象,通过高效液相色谱法、氨基酸自动分析法和固相微萃取—气相色谱—质谱联用技术对上海熏鱼4个加工阶段(生鲜罗非鱼、一次浸渍、一次浸渍后油爆和上海熏鱼成品)的风味物质进行分析和鉴定。结果显示,各阶段IMP含量呈逐渐上升趋势,是主要的鲜味核苷酸。游离氨基酸总量和呈味氨基酸含量也逐渐升高,并呈显著性差异,其中天冬氨酸和谷氨酸对上海熏鱼风味影响最大。生鲜罗非鱼、一次浸渍、一次浸渍后油爆和上海熏鱼成品中挥发性物质依次为50、84、78和82种,主要由醛类、酮类、醇类和烃类构成。因此,浸渍和油爆是上海熏鱼风味形成的主要原因,使得罗非鱼鱼体的腥味得以有效改善。 相似文献
2.
Hiroko Yamaguchi Misako Nakaya Gen Kaneko Chie Yoneda Toshitaka Mochizuki Katsuya Fukami Hideki Ushio Shugo Watabe 《Fisheries Science》2013,79(2):327-334
The taste and extractive components of boiled dorsal muscle and broth prepared from half-smooth golden puffer Lagocephalus spadiceus caught in Japan and from those imported from China were compared. In the sensory test, the first taste, elasticity, and saltiness of boiled muscle from Japanese (domestic) fish were higher than those of the imported fish, whereas the orthonasal fishy smell of the imported fish was higher than that of the domestic fish. The first taste, aftertaste, retronasal fishy smell, sweetness, saltiness, and umami of the broth prepared from dorsal muscle of the domestic fish were higher than those of the imported fish, whereas orthonasal fishy smell and bitterness of the imported fish were higher than those of the domestic fish. Most panelists preferred the overall taste of the domestic fish to that of the imported fish. The concentration of trimethylamine in the trichloroacetic acid extracts from boiled muscle and broth of the imported fish was higher than that of the domestic fish, suggesting that this substance contributes to the orthonasal fishy smell of the imported fish. 相似文献
3.
Extractive components were determined for the mantle muscle and liver of three species of Loliginidae squid, Sepioteuthis lessoniana, Loligo bleekeri, and L. edulis, and one species of Ommastrephidae, Todarodes pacificus, as a control. Total free amino acid levels and the major free amino acids in muscle, taurine, proline, glycine, alanine,
and arginine, were significantly higher in Loliginidae squids than in T. pacificus. The main nucleotide was adenosine 5′-monophosphate, which did not differ significantly between species. Malate was the organic
acid found in muscle in highest concentrations. The muscle of these species contained a large amount of trimethylamine oxide.
A large amount of glycine betaine was also detected in the muscle, but showed no large species difference. From these results,
the muscle of Loliginidae species is considered to have a much sweeter taste than that of T. pacificus. Compared with muscle, squid liver was characteristic with high contents of taurine, glutamate, bitter amino acids, succinate,
propionate, trimethylamine, and glycine betaine, and with low contents of sweet amino acids, arginine, nucleotides, malate,
and trimethylamine oxide. These results suggest that squid liver is characterized by a complicated taste containing umami,
bitterness, sourness, fishy flavor, and less sweetness. 相似文献
4.
Taste effects of oligopeptides in a Vietnamese fish sauce 总被引：4，自引：0，他引：4
JUNG-NIM PARK KEISHI ISHIDA TAKEHIKO WATANABE KEN-ICHI ENDOH KATSUKO WATANABE MASAHIRO MURAKAMI HIROKI ABE 《Fisheries Science》2002,68(4):921-928
ABSTRACT: A Vietnamese fish sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the fish sauce, and increased several flavor characteristics including continuity, first taste and aftertaste. Thus, it is apparent that large amounts of peptides produced during the long-term fermentation of fish sauce are responsible for the complicated taste of the sauce. From each fraction, 17 peptides in total were isolated and determined for their amino acid sequences. These di-, tri- and tetra-peptides synthesized by solid- or liquid-phase method gave any one of bitter, sour, umami taste, or practically no taste in the absence of salt. In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes. Other than these 17 peptides, there existed many other kinds of peptides in the fish sauce. Thus, these peptides are thought to contribute to the overall taste of the fish sauce. 相似文献
5.
[目的]本实验探索了磷对生长期草鱼肌肉常规营养组成和理化特性,肌肉中游离氨基酸、呈味核苷酸和游离脂肪酸组成的影响。[方法]实验选择初始体重为（256.22 ± 0.60 g）的健康草鱼540尾,随机分为6组,每组3个重复,分别饲喂含有效磷0.95（基础饲料组,未添加）、2.46、3.96、5.68、7.10和8.75 g/kg的饲料60天。[结果]结果显示,饲料中适宜水平的磷显著提高了生长期草鱼肌肉蛋白质、水分、羟脯氨酸、∑氨基酸、∑鲜味氨基酸（UAAs）、∑甜味氨基酸（SAAs）、肌苷酸（IMP）、∑不饱和脂肪酸、∑多不饱和脂肪酸（PUFA）含量以及pH0和pH12,而肌肉剪切力、组织蛋白酶B和L活力、乳酸、饱和脂肪酸（SFA）含量显著降低（P < 0.05）。适宜水平的磷还显著提高了PUFA/UFA及n-3 PUFAs/n-6 PUFAs比值,IMP和∑呈味氨基酸（UAAs+SAAs） 的滋味活性值（TAV）均大于1。[结论]结果表明,适宜水平有效磷提高了生长期草鱼（254.56-898.23 g）肌肉蛋白质含量、肌肉嫩度、系水力和pH值,增加肌肉风味氨基酸、核苷酸和脂肪酸含量,进而提高鱼类肌肉品质。 相似文献
6.
为科学评价不同采收期的紫菜在滋味方面的差异,采用电子舌技术分析了头水、二水、四水和六水条斑紫菜(Porphyra yezoensis)的滋味组成,同时,对不同采收期紫菜中游离氨基酸、呈味核苷酸等呈味物质的含量进行了测定。结果显示,紫菜滋味主要由鲜味、鲜味回味、咸味和苦味组成。头水、二水、四水和六水紫菜的鲜味强度依次减弱。二水紫菜的鲜味回味值最大,头水和四水紫菜的鲜味回味值接近,六水紫菜的鲜味回味值显著降低(P<0.05)。头水和二水紫菜的咸味强度接近,且显著高于后期采收紫菜的咸味值(P<0.05)。头水、二水紫菜的苦味值接近,四水紫菜的苦味值略低,六水紫菜的苦味值最低。不同采收期紫菜的呈味物质含量及其对滋味的贡献程度差异较大。头水、二水、四水和六水紫菜的游离氨基酸总量依次减少,4组样品之间存在显著差异(P<0.05),对滋味贡献大的游离氨基酸主要是丙氨酸和谷氨酸。呈味核苷酸中肌苷酸(Inosine monophosphate,IMP)对滋味的贡献大。头水、二水、四水和六水紫菜的味精当量(Equivalent umami concentration,EUC)分别为223.89、222.13、118.54和47.19 g MSG/100 g,研究表明,前期采收的紫菜鲜味更加强烈。电子舌的检测数据与呈味物质含量的分析结果基本一致。 相似文献
7.
Kouji Itou Shinsuke Kobayashi Tooru Ooizumi Yoshiaki Akahane 《Fisheries Science》2006,72(6):1269-1276
ABSTRACT: During the processing of mackerel narezushi , the fish body was strongly dehydrated by permeation of salt, the low pH of fish meat, and pressure applied to the fish and rice mixture. In the proximate components, moisture, protein and lipid flowed out from the fish meat into the rice mixture, and sugar permeated from the rice mixture into the fish meat. That the total amount of outflow was larger than that of permeation into the fish is thought to contribute to the decrease in fish body weight during processing. In the extractive components, although the nucleotides completely decomposed, free amino acids and peptides increased remarkably because of the decomposition of proteins in fish meat during processing. Especially, six kinds of free amino acid, Glu, Asp, Gly, Ala, Leu, and Ile, which are thought to be the taste components in marine resources, increased. Organic acid increased remarkably because of the fermentation of rice and permeation into the fish meat. The marked increase of the extractive components is thought to contribute to the umami taste and the sour taste of narezushi . 相似文献
8.
Lei Tang Huan Wang Hongling Wei Chunyu Ye Lizhi Chen Hongzhi Yao Ce Shi Changkao Mu Chunlin Wang 《Aquaculture Research》2020,51(1):29-40
In order to reveal the influence of overwintering behaviour on the flavour of Scylla paramamosain, this study selected crabs of before and after overwintering in SM (Sanmen County, Zhejiang Province), HP (Hepu County, Guangxi Province) and WN (Wanning city, Hainan Province). The contents of flavouring‐related substances in hepatopancreas, muscles and gonads were determined by high‐performance liquid chromatography (HPLC); taste activity value (TAV) and equivalent umami concentration (EUC) were calculated. The results showed that sweetish amino acids were mainly accumulated in muscles, umami amino acids were mainly accumulated in hepatopancreas, free nucleotides were mainly accumulated in gonads, and the EUC value in gonads was the highest. After overwintering, the content of sweetish, umami amino acids and free nucleotides in muscle and hepatopancreas decreased significantly, while the content of flavour‐tasting amino acids in gonads did not change significantly, but the content of umami nucleotides increased significantly. Therefore, overwintering behaviour decreased the flavour of muscle and hepatopancreas, slightly enhanced gonad and the overall flavour of S. paramamosain before overwintering was better than that after overwintering. 相似文献
9.
短时间微流水处理对池塘养殖草鱼鱼肉品质的提升作用 总被引：2，自引：0，他引：2
以池塘养殖草鱼为对象,采用室内微流水系统处理草鱼,研究处理时间(0、1、4、7和10 d)对草鱼鱼肉基本营养组成、滋味特征和滋味成分、气味特征和气味成分、感官评分的影响,以评价短时间微流水处理对草鱼鱼肉品质的提升作用。结果显示,微流水处理对草鱼鱼肉的基本营养成分、滋味成分、气味成分和感官评分均有显著影响。随着微流水处理时间延长,草鱼鱼肉中脂肪和总糖含量显著下降、灰分含量显著增加,但鱼肉中蛋白质含量无明显差异。滋味分析仪(电子舌)和气味分析仪(电子鼻)检测结果表明,微流水处理能显著改变草鱼鱼肉的滋味特征和气味特征。处理后的草鱼鱼肉中IMP、鲜味氨基酸(天冬氨酸和谷氨酸)、甜味氨基酸(丝氨酸和丙氨酸)、苦味氨基酸(亮氨酸和异亮氨酸)含量显著增加,而其总挥发性盐基氮(TVB-N)、二十二碳六烯酸(DHA)等含量显著减少。微流水处理4 d的草鱼鱼肉气味评分、滋味评分和色泽评分显著高于处理0和1 d的草鱼样品,而与处理7和10 d的草鱼样品无差异。研究表明,短时间微流水处理能有效提升草鱼鱼肉品质,适宜处理时间为4 d,处理后的草鱼鱼肉腥味明显减弱、鲜味明显增强。 相似文献
10.
Taste-active components in a Vietnamese fish sauce 总被引：7，自引：1，他引：7
JUNG-NIM PARK TAKEHIKO WATANABE KEN-ICHI ENDOH KATSUKO WATANABE HIROKI ABE 《Fisheries Science》2002,68(4):913-920
Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam , of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original fish sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of fish sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of fish sauce. Even though the simplified 11-component extract reproduced the taste of fish sauce, the taste strength was weaker than that of the complete synthetic extract or fish sauce itself. 相似文献
11.
Mengqing Liang Shiwen Wang Jialin Wang Qing Chang Kangsen Mai 《Fisheries Science》2008,74(5):1173-1179
To compare the flavor components of shrimp Litopenaeus vannamei cultured in sea water and low salinity water, the chemical composition of muscle was analyzed, muscle extracts prepared,
and their sensory components and sensory properties were assessed. Shrimp cultured in sea water had a higher content of crude
protein, lower moisture, and a higher flesh pH compared to the low salinity samples (P<0.05), whereas no significant differences were found in crude lipid and ash. The free amino acid composition of muscle extracts
and the amino acid composition of peptides from shrimp cultured in sea water and low salinity water were similar, that is,
the former had a very high content of glycine, arginine, proline and alanine, and the latter a very high content of glutamate,
glycine, arginine, proline and alanine. The major components of nucleotides were adenosine monophosphate and inosine monophosphate,
and the major components of organic acids were acetic acid and malic acid. Extracts from shrimp cultured in sea water had
enhanced umami, sweetness and overall flavor, and less of an earthy-musty taste compared to samples cultured in low salinity
water (P<0.05). Aftertaste did not differ between the two shrimp extracts (P>0.05). 相似文献
12.
An “abnormal” female Scylla paramamosain, named “Butter crab” (B_♀) is more popular than wild‐type mud crab (CK) with people. Histologically, “butter crab” ovaries are partially degraded, with full of yellow oily substances in body. Composition of the essential nutritional components is quite similar in “butter crab” and CK. In a comparison of fatty acids, B_♀ is richer. A comparison of flavour amino acids and nucleotide in muscle showed that sweet amino acids and bitter amino acids in B_♀ is lower than CK_♀, but umami amino acids are significantly higher in B_♀. However, the umami amino acid content in the gonads is significantly less in B_♀ than CK_♀. Moreover, umami nucleotides in B_♀ muscle is significantly higher. From the perspective of EUC evaluation, the umami taste of CK_ ♀ gonads is strongest, followed by B_ ♀ gonads. In the hepatopancreas, the umami taste ranks CK_♀> B_♀ >CK_♂, and there are no significant differences among muscles in the three groups. In conclusion, the characteristics of “butter crab” are more fragrant and nutritious, with sweet and umami taste. The article systematically scientifically analysed the nutritional composition and flavour characteristics of “butter crab”, providing a novel insight for development of S. paramamosain industry. 相似文献
13.
《Journal Of Aquatic Food Product Technology》2013,22(3):45-59
ABSTRACT Threadfin bream (Nemipterus japonicus) spray-dried hydro-lysate was prepared using Alcalase at predetermined optimum hydrolysis conditions consisting of pH 8.5, 60°C, 2% enzyme, and 2 h hydrolysis. The hydrolysate was evaluated for its preferred concentration in rice porridge. Its acceptability was compared with sauces and enzyme-treated rice and vegetable hydrolysate. The preferred concentration in rice porridge was found to be 3% (w/v) and bitterness increased with concentration of hydrolysate. Threadfin bream hydrolysate was preferred as much as soy sauce; however, it received a lower score for taste compared to fish sauce. In terms of color, threadfin bream hydrolysate received significantly (p < 0.05) lower score than Flavorzyme and Alcalase treated rice hydrolysate and Vegetable hydrolysate. Low preference to the hydrolysate could probably be due to its greenish yellow color in which the common color for flavorants are brownish. For overall acceptability, no significant difference was observed between threadfin bream hydrolysate and Alcalase-treated rice hydrolysate but was significantly lower than vegetable hydrolysate and Flavorzyme-treated rice hydrolysate. The hydrolysis of threadfin bream with Alcalase produced hydrolysate having a combination of bitter, umami, salty, sweet and sour tastes with fishy flavor. Bitterness and umami were rated as having an intermediate intensity, salty as between weak and intermediate, and sour and sweet as weak. The three basic tastes for hydrolysate were bitter, umami and salty, with umami and bitterness being the determining tastes. 相似文献
14.
Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment 总被引：1，自引：0，他引：1
ABSTRACTActive nonvolatile taste active compounds—including free amino acids, flavor 5?-nucleotides, lactic acid, succinic acid, and four kinds of inorganic ions in dried Sha-chong (Sipunculus nudus)—were analyzed. The results were then used to calculate taste activity values (TAVs) and equivalent umami concentration (EUC) to evaluate their potential contributions to depth of flavor. Our results showed that the total free amino acid content of dried Sha-chong was 56.62 mg/g; glycine, arginine, and alanine as the major free amino acids, accounting for more than 76% of the total free amino acids; 5?-adenosine monophosphate (AMP) and 5?-inosine monophosphate (IMP) were the main flavor 5?-nucleotides (128.8 and 121.0 mg/100 g); guanosine monophosphate (GMP) was present in a small amount, only 14.6 mg/100 g. Eight amino acids—especially Gly, Arg, and Ala,—three flavor 5?-nucleotides, succinic acid, sodium, potassium, phosphate, and chloride ions were of high TAV greater than 1. The EUC of dried Sha-chong was 49.12 g MSG/100 g, which meant that the dried Sha-chong has a strong umami taste and is suitable for use as umami condiment. 相似文献
15.
Asep Ridwanudin Yutaka Haga Takayuki Katagiri Shuichi Satoh 《Aquaculture Research》2019,50(8):2218-2230
A feeding trial was conducted to evaluate the effect of nucleotides supplementation to low‐fish meal feed on growth and fatty acid composition of rainbow trout. Six isonitrogenous (42% crude protein) and isolipidic (18% crude lipid) diets were formulated containing fish meal and plant ingredients as main protein sources. The control diet was a basal diet without supplementation of nucleotides, and five experimental diets were prepared by supplementing one of the five different nucleotides in the form of 5′‐monophosphate (0.15%), that is inosine (IMP), adenosine (AMP), guanosine (GMP), uridine (UMP) and cytidine (CMP) onto basal diet. Two hundred forty juvenile rainbow trout with an initial average body weight 9.8 g were randomly distributed into twelve aquaria. After 15 weeks of feeding period, growth performance and feed utilization of rainbow trout were not significantly different among dietary treatments. Dietary GMP, UMP and CMP tended to accumulate crude lipid in the muscle and whole fish body. Moreover, dietary GMP, UMP and CMP significantly increased hepatic 18:3n‐3 and long‐chain homologue 18:4n‐3 and 20:4n‐3 contents. Hepatic 18:2n‐6 content showed also increase in fish fed GMP, UMP and CMP diets, but decreased in long‐chain homologue 20:3n‐6 and 20:4n‐6 contents. Decrease in 20:4n‐6, 20:5n‐3 and 22:6n‐3 contents was also found in the muscle of fish fed IMP, GMP and CMP diets. The present study clearly showed that there was no positive effect of dietary nucleotides on growth of fish, but dietary nucleotides particularly GMP, UMP and CMP altered polyunsaturated fatty acid composition of rainbow trout. 相似文献
16.
Effect of 5′‐inosine monophosphate (IMP) and 5′‐guanosine monophosphate (GMP) on the growth,immunity and muscle composition of turbot,Scophthalmus maximus (Linnaeus, 1758) 
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下载免费PDF全文 S. Xia W. Zhao N. Li H. You L. Yang X. Wang M. Rajkumar X. Geng 《Aquaculture Nutrition》2018,24(5):1521-1526
We evaluated the effect of different concentrations of 5′‐inosine monophosphate (IMP) and 5′‐guanosine monophosphate (GMP) on the growth, immunity and muscle composition of turbot Scophthalmus maximus. Eight diets (containing no IMP or GMP, or 0.5 g/kg IMP, 1.0 g/kg IMP, 2.0 g/kg IMP, 0.5 g/kg GMP, 1.0 g/kg GMP, 2.0 g/kg GMP, or 0.5 g/kg IMP plus 0.5 g/kg GMP) were prepared. A total of 360 fish (average body weight of 105 g) were randomly selected and placed in groups into 24 plastic aquaria (8 treatments × 3 replicates × 15 individuals per plastic aquaria). The tanks were maintained at the temperature of 15 ± 2°C. The experimental diets were fed for 60 days. The specific growth rate (SGR) was significantly higher in S. maximus fed with IMP or GMP compared with fish fed neither IMP nor GMP. The highest SGR was observed in fish fed with 1.0 g/kg IMP. Supplementation with these dietary nucleotides had a positive, but not significant effect on the activity of superoxide dismutase, alkaline phosphatase and acid phosphatase. There was a significant difference in the moisture and crude lipid content of muscle from S. maximus fed the different diets compared with control fish. The highest moisture content was 83.44 for a diet of 0.5 g/kg IMP plus 0.5 g/kg GMP, which was also significantly higher when compared to fish fed alternative diets. The crude lipid content of S. maximus fed diets containing either IMP or GMP was significantly higher than those fed diets without IMP or GMP. Thus, according to these results, the optimal level of dietary IMP is 1.0 g/kg, which correlates with the largest increase in growth performance of S. maximus. 相似文献
17.
2种养殖模式罗非鱼肉品质的比较 总被引：1，自引：0，他引：1
文章分别对池塘和水库养殖的奥尼罗非鱼（Oreochromis niloticus♀×0．aureus♂）的营养成分、感官评分、理化性质及游离氨基酸组成进行比较分析。结果显示：1）池塘养殖罗非鱼的水分质量分数较低,粗蛋白质量分数较高,差异达显著水平（P〈0．05）;而粗脂肪、粗灰分和总糖质量分数没有显著差异（P〉0．05）。2）水库养殖罗非鱼总体感官评分优于池塘养殖。3）两者的熟肉率、蒸煮损失及肌红蛋白差异都不显著,而pH、滴水损失、贮存损失、肌内脂肪和肌原纤维断裂指数（MFI）差异均显著。4）肌肉中检测到了18种常见氨基酸,两者间的天冬氨酸、谷氨酸、丝氨酸、甘氨酸、丙氨酸质量分数有显著差异,其他氨基酸无显著差异;两者的必需氨基酸质量分数相近,而池塘养殖的鲜味氨基酸、甜味氨基酸及半必需氨基酸质量分数均显著高于水库养殖的。从总体上来看,水库养殖罗非鱼嫩度要优于池塘养殖,而在营养成分及鲜甜味方面不及池塘养殖。 相似文献
18.
Differences in taste and odour between three kinds of clam with the highest aquacultural production in China were investigated. Meretrix petechialis, Mactra veneriformis and Ruditapes philippinarum (fresh and dried product) were analysed firstly by electronic tongue and electronic nose. Fresh and dried clams could be easily distinguished, and there was little difference between uncooked fresh clams, while greater difference occurred between R. philippinarum and other fresh clams after cooking. The total free amino acid (FAA) content of uncooked clams increased after cooking but decreased in dried clam; the highest proportion was of sweet taste FAAs. Ala, Glu, Arg, 5′‐adenosine monophosphate and 5′‐inosine monophosphate were the most important active taste compounds. The umami intensity order was found to be fresh R. philippinarum, followed by M. petechialis and M. veneriformis, and finally dried R. philippinarum. The greatest number of volatile compounds was found in dried clam, while M. petechialis and M. veneriformis had the most compounds in common. 相似文献
19.
Male ninespine sticklebacks, Pungitius pungitius, acclimated to 3°C have higher activities of mitochondrial enzymes in their axial muscles than males acclimated to 20°C.
Phosphofructokinase and pyruvate kinase activities tended to be higher in cold than warm acclimated males. For females, warm
acclimation tended to decrease only mitochondrial enzyme activities. As thermal acclimation did not change the physical condition
and most anatomic parameters of the sticklebacks, the enzymatic changes do not seem due to mobilization of somatic reserves.
Field acclimatization to warm temperatures led to a marked decrease in physical condition in both males and females. This
decrease in physical condition could largely be attributed to atrophy of the carcass mass. Spring males had higher activities
of phosphofructokinase, citrate synthase and cytochrome oxidase in the axial muscle than summer males. Again, females showed
a less marked response. These data suggest that environmental temperature is a major determinant of muscle aerobic capacity,
at least for male ninespine sticklebacks. Thus, these northern temperate zone fish retain the capacity for thermal compensation,
much like their temperate zone counterparts. 相似文献
20.
Xiaofei Yin Hongbing Fan Ligeng Feng Huixing Shen 《Journal Of Aquatic Food Product Technology》2013,22(5):777-787
ABSTRACTIn order to evaluate the effect of chilled (T1), frozen (T2), and freeze-chilled (T3) treatment on the flavor of grass carp fillets and soups, adenosine triphosphate (ATP)-related compounds, umami-taste amino acids (UTAA), thiobarbituric acid (TBA), peroxide value (PV), and soup sensory score were analyzed. Results showed that the sum of ATP, ADP, and AMP contents in T2 fillets were significantly higher (p < 0.05) than others, but the sum of hypoxanthine riboside (HxR) and hypoxanthine (Hx) contents for T2 fillets and soups were significantly lower (p < 0.05) than others during storage. The T3 fillets and soups had lower inosine 5-monophosphate (IMP) contents than T1 after Day 2, but higher UTAA contents than T1 during storage. The T3 fillets had the highest TBA and PV values among the three groups during storage. According to the total aerobic counts, K value, and sensory score, all the fillets and soups kept good quality during storage. Therefore, freeze-chilled treatment not only can extend fish shelf life but also retain excellent fish flavor. 相似文献