虾夷扇贝活力变化对其呈味特性的影响研究

Effects of vitality changes of Mizuhopecten yessoensis on taste characteristics

中文关键词:  虾夷扇贝  活力  能量代谢  呈味特性  感官评价

英文关键词:Mizuhopecten yessoensis  vitality  energy metabolism  taste characteristics  sensory evaluation

中文摘要:

      目的 研究虾夷扇贝活力变化对于呈味特性的影响。方法 将活品虾夷扇贝在4℃干藏0、6、24 h后, 使其分别处于不同的活力状态。通过扇贝组织形态、扇贝闭壳肌中三磷酸腺苷(adenosine triphosphate, ATP)及其关联化合物、腺苷酸能荷 (adenylate energy charge, AEC)值、线粒体活性、能量代谢物水平等指标分析活力; 对加热熟制后的各样品进行感官评价, 测定呈味化合物含量、计算味觉活度值; 最后分析扇贝活力变化对呈味特性的影响。结果 干藏期间扇贝外套膜收缩, 活力轻微下降, 但ATP及其关联化合物、AEC值均无显著变化(P>0.05)。线粒体活性由85.59%显著下降至59.21% (P<0.05), 线粒体功能下降。另外, 干藏导致糖酵解代谢物糖原由4.32 g/100 g下降至3.14 g/100 g, 同时葡萄糖1-磷酸、果糖6-磷酸、磷酸二羟丙酮等代谢物含量显著上升(P<0.05), 三羧酸循环代谢物丙氨酸含量由0.44 mg/g增加至0.71 mg/g。干藏导致扇贝中呈味化合物谷氨酸含量由0.93 mg/g下降至0.51 mg/g, 精氨酸含量由9.05 mg/g上升至10.56 mg/g, 滋味中鲜味降低、苦味上升。结论 虾夷扇贝活力下降导致了谷氨酸含量的下降和精氨酸含量的上升, 进而造成扇贝滋味中鲜味的下降和苦味的上升。

英文摘要:

      Objective To study the effect of vitality changes of Mizuhopecten yessoensis on taste characteristics. Methods After dry storage at 4℃ for 0, 6 and 24 h, the live Mizuhopecten yessoensis were kept in different vitality states. The vitality of Mizuhopecten yessoensis was analyzed by tissue appearance, adenosine triphosphate (ATP) and its related compounds, adenylate energy charge (AEC) value, mitochondrial activity and energy metabolite level in Mizuhopecten yessoensis adductor muscle. Sensory evaluation was taken each adductor muscle after heating, the content of taste properties compounds was determined, and taste activity value was calculated. Finally, the influence of Mizuhopecten yessoensis vitality on taste characteristics was analyzed. Results The mantle of Mizuhopecten yessoensis shranked and the Mizuhopecten yessoensis decreased viability slightly during the dry storage, but there were no significant changes in ATP and its related compounds and AEC value (P>0.05). The mitochondrial activity decreased significantly from 85.59% to 59.21% (P<0.05) and the mitochondrial function decreased. In addition, dry storage led to a decrease in glycogen, a glycolytic metabolite, from 4.32 g/100 g to 3.14 g/100 g, and a significant increase in glucose 1-phosphate, fructose 6-phosphate and dihydroxyacetone phosphate metabolites (P<0.05), as well as an increase in alanine, a TCA metabolite, from 0.44 mg/g to 0.71 mg/g. The dry storage resulted in a decrease in glutamate content from 0.93 mg/g to 0.51 mg/g and an increase in arginine content from 9.05 mg/g to 10.56 mg/g in the Mizuhopecten yessoensis, with a decrease in umami and an increase in bitterness in the taste. Conclusions The decrease in the vitality of Mizuhopecten yessoensis lead to a decrease in glutamate content and an increase in arginine content, which in turn lead to a decrease in umami and an increase in bitterness in the taste of Mizuhopecten yessoensis.