Open AccessEffect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea )
Author(s) -
Zhou Fen,
Wang XiChang
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1213
Subject(s) - umami , taste , food science , chemistry , sodium glutamate , composition (language) , extraction (chemistry) , sodium , fish <actinopterygii> , water activity , amino acid , chromatography , biochemistry , biology , water content , organic chemistry , fishery , geotechnical engineering , engineering , raw material , linguistics , philosophy
In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water‐soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water‐soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides. The results showed that umami amino acids total content in MM, HM, and R samples were, respectively, 50.63 mg/100 g, 41.95 mg/100 g, and 67.06 mg/100 g. When the water‐soluble taste substances extracted from the above samples were in the “D” state (MM), the “C” state (HM), and the “C” state (R), respectively, the umami amino acid content could be comparable to the original sample. And the highest EUCs were respectively 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g (MSG: Sodium Glutamate). To some extent, the results of this study indicated that the water‐soluble taste substances could be equivalent to the original sample and could be further applied as a taste regulator in some respects.