王灵昭,潘守昊,刘文慧,魏家乐,程远霞,邱春江,王淑军,颜冬梅

• 1:江苏海洋大学江苏省海洋生物资源与环境重点实验室
• 2:江苏省海洋生物产业技术协同创新中心
• 3:连云港百鲜屋食品有限公司

摘要(Abstract)：

研究了栉江珧闭壳肌源鲜味物的制备、指标及化学。结果表明，制备该鲜味物的适宜条件为料液比1∶3,pH 7.5,40℃预热15 min后121℃加热20 min。该鲜味物水分含量为96.2%,可溶性固形物含量为2.91%,粗蛋白含量为1.53%,含氮和不含氮成分共同赋予其鲜味。鲜味物氨基酸组成不均衡，鲜味氨基酸和甜味氨基酸总量均较大，且该鲜味物含有牛磺酸。琥珀酸钠、鸟苷酸二钠、肌苷酸二钠和味精对该鲜味物均具有增效作用。基于感官品质和成本，在该鲜味物中添加0.04%～0.05%的味精最合适，其次为添加0.02%～0.03%的鸟苷酸二钠。该研究结果能够为利用栉江珧闭壳肌开发鲜味剂提供指导。

关键词(KeyWords)： 栉江珧;闭壳肌;鲜味;固形物含量;氨基酸;增效;味精

Abstract:

Keywords:

基金项目(Foundation): 江苏省产学研合作项目(BY2018212);; 江苏省“双创计划”科技副总项目(FZ20180532);; 连云港市“海燕计划”项目(2019-QD-005);; 江苏省研究生科研与实践创新计划项目(SJCX19-1007);; 江苏海洋大学2020年度大学生创新创业训练计划项目(2020176)

作者(Author): 王灵昭,潘守昊,刘文慧,魏家乐,程远霞,邱春江,王淑军,颜冬梅

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