Main taste compounds in silver carp (Hypophthalmichthys molitrix) muscles of different body weights | 不同体质量鲢肌肉中主要滋味物质的研究

中国人. 以1.0-3.0kg/尾的鲢为材料，通过滋味活性值（taste active value，TAV）和味精当量（equivalent umami concentration，EUC）2种滋味表征方法，研究加热对不同体质量鲢肌肉的游离氨基酸和核苷酸的影响。结果表明：不同体质量鲢肌肉游离氨基酸以牛磺酸（Tau）、组氨酸（His）、甘氨酸（Gly）为主，加热导致鲢肌肉中游离氨基酸含量降低。鲢肌肉中组氨酸（His）贡献的苦味明显，谷氨酸（Glu）对鲜味有所贡献，甘氨酸（Gly）和丙氨酸（Ala）对甜味有所贡献。不同体质量鲢肌肉中的核苷酸类物质以肌苷酸（IMP）和肌苷（HxR）为主，加热对鲢肌肉中核苷酸类物质含量影响显著。加热导致鲢肌肉中肌苷酸（IMP）和一磷酸腺苷（AMP）的TAV均有所下降，而次黄嘌呤（Hx）的TAV有所上升，但对鲜味贡献明显的仍是IMP。熟鲢肌肉的EUC随着体质量的增加，呈现先上升后下降的趋势，在2.0kg时达到最大为31.57gMSG/100g。

英语. The free amino acids and nucleotides were analyzed in raw and cooked silver carp (Hypophthalmichthys molitrix) muscles of different body weight (1.0 - 3.0 kg) using TAV (taste active value) and EUC (equivalent umami concentration) methods. The results showed that Tau, His and Gly were the main free amino acids in silver carp muscle, and their concentrations decreased after cooking. Histidine significantly contributed to the bitter taste, Glu contributed to the major umami taste, while Gly and Ala contributed to the sweet taste. The nucleotide concentrations in fish muscles of different body weights mainly dominated by IMP and HxR, and there were significant differences in nucleotide concentrations between raw and cooked muscles. The TAV of IMP and AMP decreased after cooking, while the TAV of Hx increased, and the major umami taste was still contributed by IMP. The EUC showed a trend of increasing followed by decreasing, with increasing body weight. And it reached the maximum (31.57 g MSG/100g) at 2.0 kg for cooked fish muscle.