不同干燥方法对海鳗鱼片几种内源酶活力的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.8 不同干燥方法对海鳗鱼片几种内源酶活力的影响 李佳，万金庆，邹磊，钟耀广 （上海海洋大学食品学院，上海201306 ） 摘要：干燥能赋予水产品独特风味，而这些风味物质的形成与内源酶有关。本实验通过检测冰温真空干燥，真空冷冻干燥和热 风干燥海鳗鱼片中对滋味起主要作用的内源酶（AMP 脱氨酶、酸性磷酸酶、组织蛋白酶B 和亮氨酰氨肽酶）活力和其催化形成的滋 味物质（IMP 和游离氨基酸）的含量，以探究不同干燥处理对内源酶的影响。结果表明：干燥后AMP 脱氨酶、酸性磷酸酶、组织蛋 白酶B 和亮氨酰氨肽酶潜在活力均降低，真空冷冻干燥鱼片的4 种酶活力保存率最高，分别为92.99% 、85.58%、65.53%和54.26% ， 冰温真空干燥次之，热风干燥最低。不同干燥方法鱼片中 IMP 含量间有显著性差异，冰温真空干燥鱼片含量最高，从最初的 174.37 mg/100 g （干基）增加到625.08 mg/100 g，且游离氨基酸含量增幅最高，达33.07%。因此，冰温真空干燥的海鳗鱼片，4 种酶活力保 存较好，滋味物质含量最高。 关键词：冰温真空干燥；真空冷冻干燥；热风干燥；海鳗内源酶活力；IMP ；游离氨基酸 文章篇号：1673-9078(2015)8-254-260 DOI: 10.13982/j.mfst.1673-9078.2015.8.040 Effect of Different Drying Methods on Several Endogenous Enzyme Activities of Muraenesox cinereus Fillets LI Jia, WAN Jin-qing, ZOU Lei, ZHONG Yao-guang (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: Drying can endow aquatic products with unique flavor, whose formation is related to endogenous enzymes. In this study, the effects of different drying methods on enzyme activities and their metabolites inosinemonpho sphate (IMP) and free amino acid contents of Muraenesox cinereus fillets were investigated. Several enzymes playing the leading role in taste substances (such as AMP deaminase, acid phosphatase, cathepsin B and leucyl aminopeptidase) were selected. The drying methods included controlled freezing-point vacuum (CFVD), vacuum freeze drying (VFD) and hot air drying (HAD). Results showed that potential activities of the four enzymes mentioned above were decreased after drying. The highest retention of enzyme activities of fillets was observed in VFD, representing 92.99%, 85.58%, 65.53% and