Abstract
In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water‐soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water‐soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides. The results showed that umami amino acids total content in MM, HM, and R samples were, respectively, 50.63 mg/100 g, 41.95 mg/100 g, and 67.06 mg/100 g. When the water‐soluble taste substances extracted from the above samples were in the “D” state (MM), the “C” state (HM), and the “C” state (R), respectively, the umami amino acid content could be comparable to the original sample. And the highest EUCs were respectively 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g (MSG: Sodium Glutamate). To some extent, the results of this study indicated that the water‐soluble taste substances could be equivalent to the original sample and could be further applied as a taste regulator in some respects.
Highlights
The breeding of large yellow croaker, Pseudosciaena crocea (P. crocea), is concentrated in villages along the coast of Zhejiang, Fujian, and Guangdong provinces
The purpose of this paper is to evaluate whether the extracted water‐soluble taste substances can be used as substitute original sample as taste substance to be added to other substances
This study demonstrated that the umami amino acid content of the water‐soluble taste substance could reach the original sample
Summary
The breeding of large yellow croaker, Pseudosciaena crocea (P. crocea), is concentrated in villages along the coast of Zhejiang, Fujian, and Guangdong provinces. With the maturity and improvement of artificial breeding and breeding techniques, the large yellow croaker has become one of the largest marine fish species and the eight major export aquaculture products in China. In 2017, the total production volume of cultured yellow croaker in. The large yellow croaker is rich in protein, vitamins, EPA, and DHA and is deeply favored by both domestic and international consumers for its flavor and nutrition (Hui, Liu, Feng, Li, & Gao, 2016; Zheng et al, 2016). With the rapid increase in aquaculture production, most of the cultured aquatic products show the trend of decline in quality. Fish qualities are susceptible to the changes of color blurring, loose flesh, and degraded flavor. These problems have seriously affected the healthy
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