1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2.Shanghai Engineering Research Center of Aquatic Product Processing &Preservation,Shanghai 201306,China;3.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201306,China;4.Anhui Yikang High-tech Agricultural Technology Company Limited,Lu’an 237200,China
Abstract: In order to explore the effect of flavor protease on physical and chemical properties,taste and smell of the marinated mandarin fish Sinipercachuatsi under ice temperature (-2 ℃) conditions,changes in composition,sensory,amino acid nitrogen,trichloroacetic acid (TCA)-soluble peptides,free amino acids,flavor nucleotides,and volatile substances were determined in salted(3% of NaCl) mandarin fish steaks supplemented with flavor protease at a dose of 25,50 and 100 U/g and disposed in a sealed box at ice temperature (-2 ℃) for 10 d.The results showed that addition of flavor protease at ice temperature led to significant effect on the taste and flavor of pickled mandarin fish (P<0.05),the higher the dose,the greater the effect,with the too high concentration of flavor protease resulting in flesh hardness and loss of taste.It was found that the optimal concentration of flavor protease was of 50 U/g,and under the optimal concentration the best fish quality index,and TCA-soluble peptide of 347.22 mg/100 g,1.5 times as those in the control group,were observed in the 50 U/g group.The maximal umami amino acid content of 60.78 mg/100 g was found on the 6th day,and the maximal inosine nucleotide (IMP) content of 133.83 mg/100 g on the 6th day,1.3 times as that in the control group,and the maximal MSG equivalent content of 7.06 g MSG/100 g on the 6th day,2.8 times as that in the control group.At the same time,there were more abundant volatile substances in the fish meat in the 50 U/g group,with total amount of 2 625.11 μg/100 g,2.7 times as those in the control group.The findings indicated that addition of flavor protease led to significantly improve the quality and flavor of the marinated mandarin fish under the best conditions of 50 U/g enzyme for 6 days,which provided better technology and new ideas for traditional pickled mandarin fish and theoretical reference for the ice temperature research of fishery products.
徐鸣, 万金庆, 侯博玉, 王友君, 孙晓琳, 童年. 风味蛋白酶对冰温腌制鳜鱼肉品质的影响[J]. 大连海洋大学学报, 2022, 37(3): 513-523.
XU Ming, WAN Jinqing, HOU Boyu, WANG Youjun, SUN Xiaolin, TONG Nian. Effects of flavor protease on quality of marinated mandarin fish at ice temperature. Journal of Dalian Ocean University, 2022, 37(3): 513-523.
2022, Vol. 37 
