Zhou Fen, Wang Xi-Chang
College of Food Science and Technology Shanghai Ocean University Shanghai China.
Food Sci Nutr. 2019 Nov 12;7(12):3863-3872. doi: 10.1002/fsn3.1213. eCollection 2019 Dec.
In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water-soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water-soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides. The results showed that umami amino acids total content in MM, HM, and R samples were, respectively, 50.63 mg/100 g, 41.95 mg/100 g, and 67.06 mg/100 g. When the water-soluble taste substances extracted from the above samples were in the "D" state (MM), the "C" state (HM), and the "C" state (R), respectively, the umami amino acid content could be comparable to the original sample. And the highest EUCs were respectively 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g (MSG: Sodium Glutamate). To some extent, the results of this study indicated that the water-soluble taste substances could be equivalent to the original sample and could be further applied as a taste regulator in some respects.
在本文中，我们分析了碎肉（MM）、鱼头肉（HM）和鱼籽（R）中鲜味氨基酸的组成和含量。根据不同的料液比，从这三种原料中提取水溶性呈味物质，然后比较不同水溶性呈味物质中鲜味氨基酸和呈味核苷酸的组成及含量。最后，我们分析了鲜味氨基酸和呈味核苷酸之间的味活性值（TAV）和等效鲜味浓度（EUC）。结果表明，MM、HM和R样品中鲜味氨基酸的总含量分别为50.63毫克/100克、41.95毫克/100克和67.06毫克/100克。当从上述样品中提取的水溶性呈味物质分别处于“D”状态（MM）、“C”状态（HM）和“C”状态（R）时，鲜味氨基酸含量可与原始样品相媲美。最高EUC分别为1.37克味精/100克、0.87克味精/100克和0.49克味精/100克（味精：谷氨酸钠）。本研究结果在一定程度上表明，水溶性呈味物质可与原始样品等效，并且在某些方面可进一步用作风味调节剂。
