3种鱿鱼的特征滋味成分分析与比较

Analysis and Comparison on Characterization of Taste Components in Muscle of Three Species Squids

以阿根廷鱿鱼、秘鲁鱿鱼和红鱿鱼为研究对象,通过分析其基本成分、游离氨基酸、核苷酸、无机离子等对其特征滋味物质进行分析。结果表明:3种鱿鱼的基本成分和滋味物质差异显著(P<0.05)。阿根廷鱿鱼和红鱿鱼的蛋白质和总游离氨基酸含量显著高于秘鲁鱿鱼。精氨酸和组氨酸均是阿根廷鱿鱼和秘鲁鱿鱼的特征呈味游离氨基酸,而精氨酸、谷氨酸、丙氨酸和组氨酸是红鱿鱼的主要呈味游离氨基酸。3种鱿鱼主要呈味核苷酸均为IMP,它们的含量差异显著,其TAV值分别是1.52,0.95,1.04。有机酸和呈味矿物质对鱿鱼的滋味贡献最多,酒石酸、乙酸、苹果酸、Na+、K+和PO43-是鱿鱼的特征滋味成分,而秘鲁鱿鱼没有苹果酸和Na+,红鱿鱼没有苹果酸。甜菜碱和氧化三甲胺在3种鱿鱼中含量最高,对鱿鱼特征滋味影响较大。3种鱿鱼的特征滋味成分不同,且含量差异显著(P<0.05)。

Chemical compositions and tastes were determined from the mantle muscle of three species of squid. The results showed as follows： three kinds of squid showed different proximate composition and taste（P〈0.05）. The crude proteins and total free amino acid levels in muscle of Illex argentinus castellanos and Ommastephes bartrami squids were significantly higher in Qosidicus gigas squid. Proline and histidine were taste-active components of Illex argentinus castel- lanos and Qosidicus gigas squids, while proline, histidine, glutamic acid and alanine were the major free amino acids in Ommastephes bartrami squid. The main nucleotide was Inosine 5＇-monophosphate, which differed significantly between species （1.52, 0.95, 1.04 of TAV, respectively）. Tartaric, acetic, Malate, Na^＋, K^＋ and PO43 were the main contributors to the taste in muscles of squids, but malate and Na^＋ weren＇t the taste-active components in Qosidicus gigas squid, and neither was malate in Ommastephes bartrami. The muscle of these species contained a large amount of glycine betaine. A large amount of trimethylamine oxide was also detected in the muscle, which showed large species differences. In all, these results suggested that the taste quality of squids differed from species to species and depends largely on the contents of taste compounds such as free amino acids, nucleotides, and so on （P〈0.05）.