【摘要】 目的研究超声波对咸海鲶鱼游离氨基酸含量的影响。方法采用氨基酸自动分析仪测定了咸海鲶鱼游离氨基酸含量。结果咸海鲶鱼中含有较多的游离氨基酸,其中丙氨酸、甘氨酸、组氨酸和丝氨酸最为丰富;超声波对氨基酸总量影响较小,在超声时间为10 min时含量最低,为15.45μmol/g鱼肉,超声波处理能造成丙氨酸、丝氨酸、酪氨酸损失,但能增加甘氨酸含量,超声波处理也会减少腥味氨基酸含量。结论在超声波处理方式和处理时间时应根据处理的目的不同谨慎选择。更多还原

【Abstract】 Objective To study the effect of ultrasonic treatment on free amino acids(FAA) content in salted sea catfish. Methods The FAA content in salted sea catfish was analyzed using automatic amino acid analyzer. Results The results showed that salted sea catfish was rich in free amino acids, and higher level of alanine, glycine, histidine and serine was determined in salted sea catfish; Ultrasonic treatment had less impact on the FAA content in salted sea catfish, the lowest FAA content of 15.45 μmol/g was measured at the ultrasonic time of 10 min. The results also indicated that ultrasonic treatment caused the loss of alanine, serine, and tyrosine, but the content of glycine increased, and the flavor amino acid content was also reduced after ultrasonic treatment. Conclusion The mode and time of ultrasonic treatment should be carefully selected according to the purpose of processing.更多还原