肉类研究2024，Vol.38Issue(7)：29-37,9.DOI:10.7506/rlyj1001-8123-20240516-121
微波干燥下鳀鱼滋味成分变化
Variation in Taste Constituents of Anchovy(Engraulis encrasicholus)during Microwave Drying
摘要
Abstract
The effect of microwave drying on the taste compounds in anchovy was investigated.The characteristic taste compounds of dried anchovy were identified by analysis of free amino acids,nucleotides,organic acids and electronic tongue analysis.The results showed that the overall flavor of anchovy dried in a microwave oven for 4(MD4),6(MD6)and 8 min(MD8)increased compared to the undried control group.The total free amino acid contents of the undried,MD4,MD6 and MD8 samples were 820.28,908.33,985.98,and 858.72 mg/100 g,respectively,and the contents of umami and sweet amino acids of the MD4,MD6 and MD8 samples ranged from 77.49 to 79.64 mg/100 g and from 337.23 to 384.09 mg/100 g,respectively.The content of organic acids increased by 4.98-14.09 times with the increase in drying time.There was a high correlation between organic acids and sweet and salty taste.In conclusion,microwave drying increased the content of characteristic flavor compounds,contributing to the overall taste profile of dried anchovy.关键词
微波干燥/鳀鱼/滋味/电子舌/呈味化合物Key words
microwave drying/Engraulis encrasicholus/taste/electronic tongue/taste compounds分类
轻工纺织引用本文复制引用
周婷,刘特元,尹世鲜,何哲,侍健,姜昕,施文正..微波干燥下鳀鱼滋味成分变化[J].肉类研究,2024,38(7):29-37,9.基金项目
"十三五"国家重点研发计划重点专项(2019YFD0902003) （2019YFD0902003）
