许晓蓝,王治军,陈忠琴,谭明堂,林海生,高加龙,曹文红

• 1:广东海洋大学食品科技学院
• 2:国家贝类加工技术研发分中心(湛江)
• 3:广东省水产品加工与安全重点实验室
• 4:大连工业大学海洋食品精深加工关键技术省部共建协同创新中心

摘要(Abstract)：

对华贵栉孔扇贝(Chlamys nobilis)、墨西哥湾扇贝(Argopecten irradians concentricus)、海湾扇贝(Argopectenirradians)、虾夷扇贝(Patinopecten yessoensis)4种扇贝闭壳肌的营养品质和呈味特征进行综合评价。检测4种扇贝闭壳肌的基本营养成分、矿物质元素、氨基酸和脂肪酸组成，并综合氨基酸评价进行营养品质的比较；同时，对比分析游离氨基酸、5′-核苷酸、有机酸和有机碱含量的差异，并利用味觉活性值(taste activity value, TAV)和味精当量(equivalent umami concentration, EUC)进行呈味特征对比评价。研究结果显示，华贵栉孔扇贝和虾夷扇贝的营养品质优于其他两种扇贝。氨基酸组成中，必需氨基酸指数(essential amino acid index, EAAI)以华贵栉孔扇贝最高(65.66),其次分别为虾夷扇贝(64.51)、海湾扇贝(64.09)、墨西哥湾扇贝(56.20)。在呈味方面，华贵栉孔扇贝和海湾扇贝的鲜味优于其他两种扇贝。4种扇贝中甜菜碱、琥珀酸、乳酸、腺苷酸、谷氨酸、甘氨酸、丙氨酸、精氨酸的味觉活性值均大于1,对扇贝的鲜甜味有重要贡献；味精当量分析表明华贵栉孔扇贝的鲜味强度最高，达到5.73 g MSG/100 g,其次分别为海湾扇贝(4.31 g MSG/100 g)、墨西哥湾扇贝(3.02 g MSG/100 g)和虾夷扇贝(1.96 g MSG/100 g)。该研究为探究不同品种扇贝闭壳肌的营养品质和呈味特征的科学问题提供了数据支撑，为扇贝在食品和调味品产业中的加工利用提供了重要的数据参考。

关键词(KeyWords)： 扇贝;营养品质;氨基酸;呈味特征;5′-核苷酸;有机酸

Abstract:

Keywords:

基金项目(Foundation): 国家贝类产业技术体系(CARS-49)

作者(Author): 许晓蓝,王治军,陈忠琴,谭明堂,林海生,高加龙,曹文红

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