结合感官评价与电子舌技术优化酶水解养殖暗纹东方鲀肌肉制备呈味肽

国内外关于河豚滋味的研究主要集中在游离氨基酸、无机离子、核苷酸及其关联物上，而对构成其鲜美浓郁和圆润香滑味感的呈味肽研究较少。因此应用酶生物技术挖掘滋味特性突出的暗纹东方鲀肌肉呈味肽，并应用于食品中具有重要的研究意义与潜在的经济价值。以养殖暗纹东方鲀肌肉为原料，采用中性蛋白酶、风味蛋白酶、水解蛋白酶及复合蛋白酶制备呈味肽，以水解度、寡肽含量和电子舌结合感官评价的方法筛选不同酶解条件下的最优酶制剂。结果表明：风味蛋白酶酶解液水解度最大而水解蛋白酶酶解液寡肽含量最高；电子舌能够明确区分出不同蛋白酶酶解液；电子舌分析结果与感官评价结果存在一定的相关性，但电子舌提供的鲜味、咸味和酸味相对强度与感官评定的结果存在一定的差异。最终确定中性蛋白酶为酶解暗纹东方鲀肌肉制备呈味肽最佳酶制剂。
Previous studies conducted on the taste of obscure pufferfish have mainly focused on content of free amino acids, inorganic ions, nucleotides and other related compounds, but the peptides contributing to the flavor as well as the sensation of mellow, creamy taste has rarely been studied. Therefore, the enzymatic extraction of flavor peptides responsible for prominent taste characteristics of obscure pufferfish has significant research and economic value for the food industry. Cultured obscure pufferfish muscle was used as to extract flavor peptides using neutral protease, flavorzyme, proteolytic enzyme, and protamex. A method combining the degree of hydrolysis (DH), oligopeptide content, taste sensor outputs from an electronic tongue, and sensory evaluation was used to identify the optimal enzyme and hydrolysis conditions. The results indicated that the DH of hydrolysates from flavorzyme and oligopeptide content of the hydrolysates from proteolytic enzyme showed the highest values. Electronic tongue could clearly differentiate different hydrolysates and correlated with the results from sensory evaluation to some extent. However, there were some differences between the relative intensities of umami, saltiness, and sourness between theresults from electronic tongue and sensory evaluation. Finally, neutral protease was identified as the optimum protease for the enzymatic hydrolysis to produce flavor peptides from cultured obscure pufferfish muscle.