摘要
该文综述了不同加工方式(风干方式、风干温度、风干时间、盐添加量、不同辅料)对干腌鱼中主要鲜味物质(谷氨酸、天冬氨酸、5′-鲜味核苷酸、鲜味肽)的影响。同时通过分析鲜味物质的协同增效作用及与其他呈味物质间的协同拮抗等作用,解析了鲜味物质对干腌鱼主要滋味的贡献程度,从而为干腌鱼鲜味味感的突出提供理论参考,为干腌鱼鲜味的研究提供一定的参考。
In this paper,the effects of different processing methods(air drying method,air drying temperature,air drying time,amount of salt added and different additives)on the main umami substances(glutamic acid,aspartic acid,5′-nucleotide,umami peptide)in dried cured fish were reviewed.At the same time,by analyzing the synergism of umami substances and the synergistic antagonism with other taste substances,the contribution of umami substances to the main taste of dried cured fish was analyzed,so as to provide theoretical reference for the outstanding taste of dry cured fish.The aim of this review was to provide references for the study of umami of dried cured fish.
作者
梁进欣
李珊
陈晓红
杨娟
赵文红
白卫东
LIANG Jinxin;LI Shan;CHEN Xiaohong;YANG Juan;ZHAO Wenhong;BAI Weidong(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第14期307-312,共6页
Food and Fermentation Industries
基金
国家重点研发计划蓝色粮仓科技创新(2018YFD0901003)
2021年仲恺农业工程学院研究生科技创新基金项目(KJCX2021007)。
关键词
干腌鱼
鲜味物质
氨基酸
核苷酸
鲜味肽
dry cured fish
umami substances
amino
nucleotide
umami peptide
