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| Identification of Characteristic Taste Components of Steamed Sturgeon |
| XIANG Chenxi, ZHONG Minghui, XU Xinxing, LIU Kang, WANG Jinlin, ZHAO Yuanhui |
| 1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2.Quzhou Sturgeon Aquatic Food Technology Development Co. Ltd., Quzhou 324002, China |
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Abstract In order to clarify the characteristic flavor components of traditional heat processed sturgeon meat, free amino acids, nucleotides, organic acids, betaine and inorganic ions in steamed sturgeon meat were quantitatively analyzed by amino acid analyzer, high performance liquid chromatography (HPLC), atomic absorption spectrophotometry (AAS) and the Chinese national standard methods, respectively. The key taste compounds were identified by taste activity value (TAV), taste omission, addition and reconstitution experiments. The results showed that glycine, glutamic acid, alanine, 5’-adenosine monophosphate (AMP), 5’-inosine monophosphate (IMP), lactic acid, succinic acid, K+, Na+ and Cl- were the key taste compounds in sturgeon meat steamed for 16 min. These compounds were dissolved together in ultrapure water to prepare a taste reconstitute. It was found that the taste of the taste reconstitute was consistent with that of a taste reconstitute consisting of all taste compounds of steamed sturgeon meat, while its umami taste was inferior to that of steamed sturgeon meat.
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2021, Vol. 35 
