不同干燥方法对虾夷扇贝（patinopecten yessoensis）闭壳肌游离氨基酸和呈味核苷酸的影响。
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle.
机构信息
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Japan Kewpie Corporation, Tokyo 1820002, Japan.
出版信息
Food Chem. 2022 Dec 1;396:133620. doi: 10.1016/j.foodchem.2022.133620. Epub 2022 Jul 11.
The effects of hot air drying (HAD), vacuum hot air drying (VHAD), microwave drying (MWD), and vacuum freeze drying (VFD) on free amino acids (FAAs) and flavor nucleotides in scallop adductor muscle (SAM) were studied. The liquid chromatography and multidimensional infrared spectroscopy (MM-IR) were used. Compared with fresh SAM, the main FAAs were glycine, alanine, arginine, and glutamic acid in dried SAM. The total FAAs content in VFD group was 1.40-1.90 times of the other group. The umami taste nucleotides (IMP and AMP) content in the VFD and MWD groups was significantly higher than that in HAD and VHAD groups. Equivalent umami concentrations were found: VFD > MWD > VHAD > HAD. MM-IR analysis was an efficient method for identifying taste components. The results revealed FAAs and flavor nucleotides and the mutual adjustment of compounds were related to drying method, and VFD was preferred for taste substance retention in scallops.
研究了热空气干燥（HAD）、真空热空气干燥（VHAD）、微波干燥（MWD）和真空冷冻干燥（VFD）对扇贝闭壳肌中游离氨基酸（FAAs）和风味核苷酸的影响。采用液相色谱和多维红外光谱（MM-IR）进行分析。与新鲜的 SAM 相比，干燥的 SAM 中的主要 FAAs 是甘氨酸、丙氨酸、精氨酸和谷氨酸。VFD 组的总 FAAs 含量是其他组的 1.40-1.90 倍。VFD 和 MWD 组的鲜味核苷酸（IMP 和 AMP）含量明显高于 HAD 和 VHAD 组。发现等效鲜味浓度为：VFD > MWD > VHAD > HAD。MM-IR 分析是一种鉴定味道成分的有效方法。结果表明，FAAs 和风味核苷酸以及化合物的相互调节与干燥方法有关，VFD 更有利于扇贝中味道物质的保留。
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