6种淡、海水鱼糜制品的滋味特征及其指纹图谱的建立

Taste Characteristics and Fingerprinting of Surimi Products Made from Three Species of Freshwater Fish and Three Species of Marine Fish

为明确不同品种鱼糜制品的滋味差异物并建立鱼糜制品的滋味指纹图谱,以3种海水鱼糜(带鱼、铜盆鱼、金线鱼)和3种淡水鱼糜(鲢鱼、草鱼、青鱼)为原料制备鱼糜制品,采用电子舌、高效液相色谱、气相色谱等技术,测定各鱼糜制品中滋味物质的含量,并结合微阵列显著性分析、聚类热图分析等手段,建立鱼糜制品的滋味指纹图谱。结果表明,6种鱼糜制品的滋味特征有显著差异。带鱼鱼糜制品中具有鲜味的谷氨酸和天冬氨酸含量较高,分别为2.37 mg/100 g和1.32 mg/100 g;金线鱼糜制品中二者含量则最低;草鱼鱼糜制品中含有较高的脯氨酸(甜味)和组氨酸(苦味)。海水鱼糜制品中多不饱和脂肪酸占比约是淡水鱼糜制品的2倍。在淡水鱼糜制品中,白鲢鱼糜制品中多不饱和脂肪酸含量相对较高。与淡水鱼糜制品相比,海水鱼糜制品普遍具有较高含量的甜菜碱、肌苷酸和鸟苷酸,以及较低含量的次黄嘌呤。通过微阵列显著性分析,在6种鱼糜制品中共筛选出46种差异物质,并依据该差异物质进行聚类热图分析,构建鱼糜制品的滋味指纹图谱,可直观反映淡、海水鱼糜制品滋味差异及主要差异物质。

To clarify the taste differences between surimi products from different fish species and establish a taste fingerprint of surimi products,three species of marine fish(hairtail,red sea snapper,and golden thread)and three species of freshwater fish(silver carp,grass carp,and black carp)were used to produce surimi gels.The taste profiles of the gels were analyzed by an electronic tongue,high performance liquid chromatography and gas chromatography,and a taste fingerprint of surimi was established by significance analysis of microarray(SAM),cluster analysis,and heatmap analysis.The results showed that the taste characteristics of the six surimi products were significantly different.Hairtail surimi contained high levels of glutamate(2.37 mg/100 g)and aspartic acid(1.32 mg/100 g).Golden thread surimi showed the lowest contents of glutamate and aspartic acid.In addition,grass carp surimi contained relatively high contents of proline(tasting sweet)and histidine(tasting bitter).The proportion of polyunsaturated fatty acids in marine surimi was about twice as high as that in freshwater surimi.Among the freshwater surimi products,the proportion of polyunsaturated fatty acids was relatively higher in silver carp surimi.Compared with freshwater surimi,marine fish surimi had a higher content of betaine,inosine 5’-monophosphate(IMP)and guanosine 5’-monophosphate(GMP),and a lower content of hyperxanthine(Hx).Through SAM,a total of 46 differential substances were selected between the six surimi products,and the taste fingerprint constructed based on these differential substances by heatmap analysis could directly reflect the taste differences and major differential substances between freshwater and marine fish surimi.