Journal
FISHERIES SCIENCE
Volume 81, Issue 3, Pages 559-568Publisher
SPRINGER JAPAN KK
DOI: 10.1007/s12562-015-0858-7
Keywords
Yangtze Coilia ectenes; Non-volatile taste-active compounds; Umami; 5 '-nucleotides; Free amino acids; Inorganic ions; Sensory evaluation
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Funding
- Shanghai Municipal Natural Science Foundation [14ZR1420100]
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The profiles of the non-volatile taste-active compounds, including 5'-nucleotides, free amino acids and inorganic ions were first compared between the cooked meats of Yangtze Coilia ectenes, pre- and post-spawning. A total of nine 5'-nucleotides, 17 free amino acids and six inorganic ions were identified in the pre- and post-spawning cooked meats, and their taste effects were evaluated by taste-active values (TAVs) and equivalent umami concentration (EUC). Not only the total contents of the 5'-nucleotides, free amino acids and inorganic ions, but also the contents of flavor 5'-nucleotides and umami amino acids in pre-spawning cooked meat were significantly higher than those in post-spawning cooked meat. The main nucleotide was 5'-inosine monophosphate (IMP), and the TAV of IMP in pre-spawning cooked meat (3.31) was approximately twice that of post-spawning cooked meat. Glycine and alanine were major sweet amino acids, which did not differ significantly between pre- and post-spawning cooked meats. The main inorganic ions were potassium and phosphate, and these were higher in pre-spawning cooked meat than in post-spawning cooked meat. Compared with post-spawning cooked meat, pre-spawning cooked meat had characteristically higher contents of glutamate, IMP, potassium and phosphate. The EUC of pre- and post-spawning cooked meats were 0.99 and 0.33 g monosodium glutamate (MSG)/100 g, respectively, indicating that the umami taste in cooked meat of Yangtze Coilia ectenes was very intense. Sensory evaluation showed that pre-spawning cooked meat had a much stronger umami taste than that of post-spawning cooked meat.
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