不同月份刀鲚鲜味物质变化规律

Change law of Coilia nasua umami taste in different months

以刀鲚为研究对象,探究不同月份刀鲚鲜味物质的变化规律。在熟制状态下,利用分光光度法、火焰原子吸收光谱法、高效液相色谱法,分析对比1—12月份刀鲚的鲜味物质的组分变化规律并计算其滋味强度值(taste activity value,TAV)和味精当量(equivalent umami concentration,EUC),研究不同月份刀鲚各鲜味相关物质含量的变化规律与鲜度的变化规律之间的关系。结果显示,各鲜味相关物质含量变化规律较一致,除大部分无机离子含量1—3月由于洄游脱盐降低以外,全年呈现先增高,3月后骤降,4—5月降低趋缓,10月后又回升的趋势;EUC变化规律同大部分鲜味相关物质一致,在3月呈现峰值(即刀鲚在3月味道最鲜)。综合其理化指标及其生长规律结果推断分析,3—5月刀鲚性腺发育至成熟,消耗大量的营养物质,导致鲜味物质等骤降,之后刀鲚进行洄游,此过程中无进食体能消耗大,导致部分鲜味物质被消耗;10月份刀鲚到达生殖场后开始进食,并为下次洄游做准备,促使刀鲚肉中的滋味物质含量开始有所回升。

In order to test the differences in umami compounds during the Coilia nasua migration process,the cooked meat was analyzed by spectrophotometry,flame atomic absorption spectroscopy and high performance liquid chromatography.The changes of composition of Coilia nasua umami compounds from January to December were compared,and the taste activity value(TAV)and equivalent umami concentration(EUC)of each umami compound were calculated in order to study the relation between concentrations of umami substances and umami intensity.Results showed that:the change rule of the contents of most umami compounds was relatively uniform,and the trend of increasing from January to March and then decreasing dramatically,decreasing gently from April or May,and increasing again from October was observed throughout the year except that the concentrations of most inorganic ions decreased from January to March due to removal of salts;the change of MSG equivalent of Coilia nasua meat was similar to that of composition of umami compounds,peaked in March(Coilia nasua is most delicious in March.).Integral analysis of its physical and chemical indicators and its growth rule indicated the gonad of the Coilia nasua started developing to mature from March,consuming of a lot of nutrient,which results in umami compounds decrease dramatically;the Coilia nasua ate no food during the migration and consumed a lot of energy,caused umami compounds to be further consumed;after the Coilia nasua reached the reproductive field in October,they begin to eat,and prepare for the next migration,which prompted the umami compounds in the Coilia nasua to start to pick up.