不同加工熟化度的烤鳗鱼经复热后非挥发性滋味活性物质的变化

Changes in the Non-volatile Taste-active Compounds of Grilled Eels with Different Processing Levels after Reheating

摘要:

为明确不同加工熟化度的烤鳗鱼经微波复热和烤箱复热后非挥发性滋味活性物质的变化，该研究在对其氯化物、甜菜碱、有机酸、核苷酸和游离氨基酸进行定性和定量分析的基础上，结合电子舌智能评价特征滋味轮廓，并通过滋味活性值（Taste Activity Value, TAV）和味精当量（Equivalent Umami Concentration, EUC）探究滋味物质的贡献和鲜味强度，确定加工工艺对烤鳗鱼品质的影响。结果表明，不同加工熟化度的烤鳗鱼经复热后，其滋味物质含量和滋味属性存在显著差异（P<0.05），其中鲜味、咸味和复合味是其关键滋味特征；TAV 结果明确了氯化物、苹果酸、乳酸、琥珀酸、Glu和His为烤鳗鱼的6种关键滋味活性物质（TAV>1），同时确定了微波和烤箱复热方式分别在全熟（TAV为74.73）和七成熟时（TAV为81.83）烤鳗鱼的滋味活性更强；EUC 结果表明不同加工熟化度的烤鳗鱼具有明显的鲜味特征，其中烤箱复热对增强烤鳗鱼鲜味强度的效果更加显著，且全熟时（EUC为0.53 g/100 g）鲜味贡献度最高。综上，该研究为进一步探究烤鳗鱼加工过程中的非挥发性滋味活性物质提供更多的理论依据。

Abstract:

To clarify the changes that occur in non-volatile taste-active compounds found in grilled eels with different processing levels after microwave and oven reheating, qualitative and quantitative analyses of chlorides, betaine, organic acids, nucleotides, and free amino acids were performed. Based on these analyses, the characteristic taste profile was evaluated via electronic tongue assessment. In addition, the contribution and umami intensity of taste-active compounds were explored using the Taste Activity Value (TAV) and Equivalent Umami Concentration (EUC) to determine the effect processing techniques has on the quality of grilled eels. Significant differences were observed in the content of taste-active compounds and taste attributes among grilled eels with different processing levels after reheating. Umami, salty, and complex flavors were identified as key taste characteristics. TAV analysis revealed that chloride, malic acid, lactic acid, succinic acid, glutamic acid, and histidine were the six primary taste-active compounds present in grilled eels (TAV>1). Furthermore, the microwave- and oven-reheated grilled eels demonstrated stronger taste activity when they were fully (TAV=74.73) and 70% cooked (TAV=81.83), respectively. The EUC results confirmed that grilled eels with different processing levels displayed distinct umami characteristics. Notably, oven reheating exhibited a more pronounced effect on enhancing umami intensity, with the highest umami contribution noted when the eels were fully cooked (EUC=0.53 g/100 g). In summary, this study provides a theoretical foundation for further investigation into the nonvolatile taste-active compounds involved in grilled eel processing.