超声波处理对咸海鲶鱼游离氨基酸含量的影响

Effect of ultrasonic treatment on the content of free amino acids (FAA) in sea catfish

中文关键词:  超声波  游离氨基酸  海鲶鱼

英文关键词:Ultrasonic treatment  free amino acids  sea catfish

中文摘要:

      目的 超声波对咸海鲶鱼游离氨基酸含量是否有影响。方法 采用氨基酸自动分析仪测定了咸海鲶鱼游离氨基酸含量。结果 咸海鲶鱼中含有较多的游离氨基酸,其中丙氨酸、甘氨酸、组氨酸和丝氨酸最为丰富；超声波对氨基酸总量影响较小,在超声时间为10 min时含量最低,为15.45μmol/g鱼肉,超声波处理能造成丙氨酸、丝氨酸、酪氨酸损失,但能增加甘氨酸含量,超声波处理也会减少腥味氨基酸含量。结论 在超声波处理方式和处理时间时应根据处理的目的不同谨慎选择。

英文摘要:

      The free amino acids (FAA) content in fresh sea catfish was analyzed using automatic amino acid analyzer, and the effect of ultrasonic treatment on free amino acids content was investigated in this paper. The result showed that fresh sea catfish was rich in free amino acids, and the FAA with higher content in fresh sea catfish was alanine, glycine, histidine and serine; Ultrasonic treatment had less impact on the FAA content in fresh sea catfish, the lowest FAA content of 15.45μmol/g was deserved at the ultrasonic time of 10 min, ultrasonic treatment could cause the loss of alanine, serine, tyrosine, but the content of glycine increased simultaneously, and the flavor amino acid content also reduced after ultrasonic treatment. Therefore, the mode and time of ultrasonic treatment should be carefully selected according to the purpose of processing.