食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
Journal of Food Safety & Quality
2015年
9期
3621-3626
,共6页
张丽华%蔡佳彣%周凯%马春颖%冯彦博%毕海燕%高虹%励建荣
張麗華%蔡佳彣%週凱%馬春穎%馮彥博%畢海燕%高虹%勵建榮
장려화%채가문%주개%마춘영%풍언박%필해연%고홍%려건영
超声波%游离氨基酸%咸海鲶鱼
超聲波%遊離氨基痠%鹹海鯰魚
초성파%유리안기산%함해염어
ultrasonic treatment%free amino acids%salted sea catfish
目的:研究超声波对咸海鲶鱼游离氨基酸含量的影响。方法采用氨基酸自动分析仪测定了咸海鲶鱼游离氨基酸含量。结果咸海鲶鱼中含有较多的游离氨基酸,其中丙氨酸、甘氨酸、组氨酸和丝氨酸最为丰富;超声波对氨基酸总量影响较小,在超声时间为10 min时含量最低,为15.45μmol/g鱼肉,超声波处理能造成丙氨酸、丝氨酸、酪氨酸损失,但能增加甘氨酸含量,超声波处理也会减少腥味氨基酸含量。结论在超声波处理方式和处理时间时应根据处理的目的不同谨慎选择。
目的:研究超聲波對鹹海鯰魚遊離氨基痠含量的影響。方法採用氨基痠自動分析儀測定瞭鹹海鯰魚遊離氨基痠含量。結果鹹海鯰魚中含有較多的遊離氨基痠,其中丙氨痠、甘氨痠、組氨痠和絲氨痠最為豐富;超聲波對氨基痠總量影響較小,在超聲時間為10 min時含量最低,為15.45μmol/g魚肉,超聲波處理能造成丙氨痠、絲氨痠、酪氨痠損失,但能增加甘氨痠含量,超聲波處理也會減少腥味氨基痠含量。結論在超聲波處理方式和處理時間時應根據處理的目的不同謹慎選擇。
목적:연구초성파대함해염어유리안기산함량적영향。방법채용안기산자동분석의측정료함해염어유리안기산함량。결과함해염어중함유교다적유리안기산,기중병안산、감안산、조안산화사안산최위봉부;초성파대안기산총량영향교소,재초성시간위10 min시함량최저,위15.45μmol/g어육,초성파처리능조성병안산、사안산、락안산손실,단능증가감안산함량,초성파처리야회감소성미안기산함량。결론재초성파처리방식화처리시간시응근거처리적목적불동근신선택。
Objective To study the effect of ultrasonic treatment on free amino acids (FAA) content in salted sea catfish. Methods The FAA content in salted sea catfish was analyzed using automatic amino acid analyzer. Results The results showed that salted sea catfish was rich in free amino acids, and higher level of alanine, glycine, histidine and serine was determined in salted sea catfish;Ultrasonic treatment had less impact on the FAA content in salted sea catfish, the lowest FAA content of 15.45 μmol/g was measured at the ultrasonic time of 10 min. The results also indicated that ultrasonic treatment caused the loss of alanine, serine, and tyrosine, but the content of glycine increased, and the flavor amino acid content was also reduced after ultrasonic treatment. Conclusion The mode and time of ultrasonic treatment should be carefully selected according to the purpose of processing.