风味蛋白酶对冰温腌制鳜鱼肉品质的影响

Effects of flavor protease on quality of marinated mandarin fish at ice temperature

为探究冰温(-2℃)条件下风味蛋白酶对腌制鳜Siniperca chuatsi鱼肉理化性质、滋味及气味的影响,以不同添加量的风味蛋白酶(25、50、100 U/g)为试验组,不添加酶为对照组,研究腌制过程中鱼肉的质构、感官、氨基酸态氮、三氯乙酸(TCA)-可溶性肽、游离氨基酸、呈味核苷酸及挥发性物质等的变化。结果表明:冰温条件下风味蛋白酶的添加对腌制鳜鱼肉滋味及风味有显著性影响(P<0.05),且风味蛋白酶添加量越高影响越大,但风味蛋白酶添加量过高会引起鱼肉硬度及口感下降;风味蛋白酶添加量为50 U/g时,鱼肉品质指标最佳,腌制10 d时,TCA含量达347.22 mg/100 g,为对照组的1.5倍,鲜味氨基酸含量在第6天时达到最高值(60.78 mg/100 g),次黄嘌呤核苷酸(IMP)含量在第6天时为133.83 mg/100 g,为对照组的1.3倍,味精当量在第6天时达到最高值(7.06 g MSG/100 g),为对照组的2.8倍,该组鱼肉中挥发性物质种类更丰富,总量为2625.11μg/100 g,为对照组的2.7倍。研究表明,冰温下添加风味蛋白酶可显著改善腌制鳜鱼肉品质及风味,最佳工艺条件为添加50 U/g风味蛋白酶腌制6 d。

In order to explore the effect of flavor protease on physical and chemical properties,taste and smell of the marinated mandarin fish Siniperca chuatsi under ice temperature(-2℃)conditions,changes in composition,sensory,amino acid nitrogen,trichloroacetic acid(TCA)-soluble peptides,free amino acids,flavor nucleotides,and volatile substances were determined in salted(3%of NaCl)mandarin fish steaks supplemented with flavor protease at a dose of 25,50 and 100 U/g and disposed in a sealed box at ice temperature(-2℃)for 10 d.The results showed that addition of flavor protease at ice temperature led to significant effect on the taste and flavor of pickled mandarin fish(P<0.05),the higher the dose,the greater the effect,with the too high concentration of flavor protease resulting in flesh hardness and loss of taste.It was found that the optimal concentration of flavor protease was of 50 U/g,and under the optimal concentration the best fish quality index,and TCA-soluble peptide of 347.22 mg/100 g,1.5 times as those in the control group,were observed in the 50 U/g group.The maximal umami amino acid content of 60.78 mg/100 g was found on the 6th day,and the maximal inosine nucleotide(IMP)content of 133.83 mg/100 g on the 6th day,1.3 times as that in the control group,and the maximal MSG equivalent content of 7.06 g MSG/100 g on the 6th day,2.8 times as that in the control group.At the same time,there were more abundant volatile substances in the fish meat in the 50 U/g group,with total amount of 2625.11μg/100 g,2.7 times as those in the control group.The findings indicated that addition of flavor protease led to significantly improve the quality and flavor of the marinated mandarin fish under the best conditions of 50 U/g enzyme for 6 days,which provided better technology and new ideas for traditional pickled mandarin fish and theoretical reference for the ice temperature research of fishery products.