臭鳜鱼发酵中滋味成分的鉴定与分析

Identification and Analysis of the Tasty Compounds in Stinky Mandarin fish(Siniperca chuatsi) during Fermentation

研究了臭鳜鱼在发酵过程中滋味成分的变化规律。结果表明,发酵过程中共有18种滋味成分发生相关变化,其中苹果酸、乳酸、乙酸、琥珀酸、次黄嘌呤以及鲜味和苦味游离氨基酸与发酵过程呈正相关,而Mg2+、肌苷酸、脯氨酸和色氨酸则呈负相关。在初始滋味活性物质K+和PO43-的基础上,发酵产品新增加了Na+和Cl-两种滋味活性物质;伴随酒石酸、乳酸、乙酸、苹果酸、琥珀酸等有机酸的富集,AMP、IMP鲜味和甜味的作用,滋味活性游离氨基酸的增加及味精含量的提高,发酵臭鳜鱼呈现出强烈的咸、酸、鲜、甜味,滋味更加鲜美。

The study concentrated on the dominant tasty compounds of stinky mandarin fish, a traditional Chinese low-salt fermented fish product. A total of 18 kinds of tasty fractions showed process dependent alteration. Na＋and Clwere accumulated in the fermentation process as taste active compounds. The amount of the malic acid, lactic acid,acetic acid, succinic acid, Hx and free amino acids with umami or bitter taste increased as the fermentation process went by, while Mg^2＋, IMP, Pro and Trp decreased in the same period. Finally, unique characterized of the stinky mandarin fish was obtained as a result of the concerted action of manifold factors, including the increase of the Na^＋and Cl^-, the accumulation of the organic acid such as tartaric acid, lactic acid, acetic acid, malic acid and succinic acid accumulated, enhanced function of the umami and sweet taste of AMP and IMP, rise of the taste active free amino acids content as well as, the relatively high equivalent umami concentration（EUC）.