食品科学2018，Vol.39Issue(4)：13-19,7.DOI:10.7506/spkx1002-6630-201804003
蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系
Relationship of Cathepsin with Free Amino Acids and Flavor Substances during Salted Decapterus maruadsi Processing
摘要
Abstract
This study aimed to ascertain the relationships of cathepsin with proteolysis and flavor development in dry-salted Decapterus maruadsi.The fish were processed by two methods to obtain traditional high-salted fish(HS)and low-salted and lactic acid bacteria-fermented fish (LS). The changes in cathepsin B, L, and H activities, proteolysis index (PI) and free amino acid (FAA) contents were measured at different stage of processing. Furthermore, correlation analysis was performed using Pearson's correlation test. The results showed a similar trend in cathepsin B, L and H activities between HS and LS samples. During the salting stage, cathepsin B, L and H activities in LS fish were higher than in HS fish; however, during drying cathepsin B and L activities in HS fish were higher than in LS fish, indicating HS method is more conducive to cathepsin B and L activities. LS method gave higher cathepsin than HS method during the whole process. The evolutionary trends of PI in LS and HS samples were identical. For both samples, PI and the contents of total free amino acids and total taste-active amino acids significantly increased during drying (P < 0.05); PI and total free amino acid content were higher in HS sample, while higher total content of taste-active amino acids was found in LS sample. Proteolysis by cathepsin B was more pronounced in HS sample. Both cathepsin B and L played an important role in promoting protein degradation and FAA formation, with the former being more effective. Compared with HS method, LS method could improve the percentage of taste-active amino acids as flavor substances while reducing the rate of protein degradation.关键词
蓝圆鲹/传统高盐法/低盐乳酸菌法/组织蛋白酶/游离氨基酸/滋味Key words
Decapterus maruadsi/traditional high-salted fish(HS)/low-salted and lactic acid bacteria-fermented fish(LS)/cathepsin/free amino acid/flavor substances分类
轻工纺织引用本文复制引用
吴燕燕,曹松敏,李来好,杨贤庆,林婉玲,陈胜军..蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系[J].食品科学,2018,39(4):13-19,7.基金项目
国家自然科学基金面上项目(31371800 （）
31571869) （）
现代农业产业技术体系专项(CARS-47) （CARS-47）
