文蛤酶热处理后呈味物质分析及感官评价

Analysis of flavor compounds in the products of enzymolysis and heating of Meretrix meretrix L.

对比了文蛤肉酶热处理前后的感官评价、核苷酸、有机酸、游离氨基酸、分子量分布和挥发性物质的变化。结果表明,酶热处理后产品风味醇厚,味道鲜美;氨基氮含量提高,核苷酸、有机酸、游离氨基酸中呈味优良的成分显著提高;五肽及以上的大分子水解,使产品风味增强;庚醛等相对含量减少使腥味减弱,3-甲硫基丙醛、糠醛、烷基醛等相对含量增加使酯香味、肉香味、醇厚味增强;理化指标的改变和感官评价呈现良好的一致性。

Components of Meretrix meretrix L, including sensory index, general components, nucleotides, organic acids, free amino acids, molecular weight distribution and volatiles, were compared before and after enzymatic hydrolysis and heat treatment. The contents of amino nitrogen, nucleotides, organic acids, free amino acids increased, and the enzymatic hydrolysate had mellow flavor and delicious taste. Peptides consisted with more than five amino acids hydrolyzed, which enhanced the flavor of enzymatic hydrolysate. Decrease of the enanthal content reduced fishy smell. Increase of the contents of 3-methylthiopropionaldehyde, furfural, alkyl aldehyde enhanced the toasty flavor, meat flavor and mellow taste. Results of sensory evaluation supported the change of chemical data.