渔业研究2026，Vol.48Issue(2)：237-253,17.DOI:10.14012/j.jfr.2025067
大黄鱼加工副产物鲜味肽的制备工艺优化及其滋味特性研究
Optimization of preparation process and taste characteristics of umami peptides from large yellow croaker(Larimichthys crocea)processing by-products
摘要
Abstract
[Background]Larimichthys crocea,an important economically farmed fish along China's southeast coast,produces approximately 30%of by-products such as minced meat during processing.Most of these by-products are sold at low prices or directly discarded,which not only causes great waste of resources,but also brings significant environmental pressure.With increasing of the food industry's demand for natural umami substances,extracting umami peptides from aquatic by-products has become an important direction to rea-lize high-value utilization.Umami peptides not only have a rich umami taste,but also have the advan-tages of easy absorption and high safety,showing broad application prospects in the food field.[Objective]This study aims to optimize the preparation process of umami peptides from L.crocea minced meat,analyze the taste profiles of umami peptides with different molecular weights,and provide a theoretical basis for the high-value utilization of L.crocea processing by-products.[Methods]Using L.crocea minced meat as raw material,suit-able proteases were screened through enzyme engineering technology,and the enzymatic hydrolysis process parameters were optimized via single-factor method and response surface methodology.Ceramic membrane(5 mesh),ultrafiltration membranes(10,3,1 kDa,respectively)and nanofiltration membrane were used for frac-tional separation of umami peptides,and the electronic tongue system was employed to analyze the taste charac-teristics of components with different molecular weights.[Results]The enzymatic hydrolysis effect of flavor protease was the best.The optimal process parameters were enzyme dosage of 1 611 U/g,liquid-solid ratio of 10∶1,pH 8.1,enzymatic hydrolysis temperature of 48℃,and enzymatic hydrolysis time of 5 h.Under these conditions,the umami intensity reached 14.79±0.03,and the degree of hydrolysis was(42.61±0.36)%.Ultrafiltration separation showed that the umami peptide fraction 1(UF1)with molecular weight<1 kDa had the highest umami response value and the lowest bitterness value,and its flavor quality was significantly better than that of 1−3 kDa(UF2)and>3 kDa(UF3)components(P<0.01).[Conclusion]Flavor protease can efficiently prepare umami peptides from L.crocea,and small molecular peptides(<1 kDa)are the main umami-contribut-ing substances.The study provides process parameters and theoretical basis for the industrial extraction of L.crocea umami peptides and the development of functional products,and is of great significance for improving the added value of the L.crocea industry and promoting the high-value utilization of aquatic by-products.关键词
大黄鱼/鲜味肽/酶解/膜分离/滋味特性Key words
large yellow croaker(Larimichthys crocea)/umami peptides/enzymatic hydrolysis/membrane separation/taste characteristics分类
农业科技引用本文复制引用
林冰泠,刘淑集,邬佳臻,苏永昌,任中阳,翁雕,陈艺晖,刘智禹..大黄鱼加工副产物鲜味肽的制备工艺优化及其滋味特性研究[J].渔业研究,2026,48(2):237-253,17.基金项目
福建省促进海洋与渔业产业高质量发展专项(FJHYF-L-2023-29、FJHYF-L-2023-4) （FJHYF-L-2023-29、FJHYF-L-2023-4）
福建省种业创新与产业化工程项目(2021FJSCZY01) （2021FJSCZY01）
福建省海洋经济发展专项资金项目(FJHJF-L-2022-9) （FJHJF-L-2022-9）
