ArticleFood science & nutrition2019
Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker (
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Food chemistry: X · 2026Article
- Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel.Foods (Basel, Switzerland) · 2025Article
- Evaluation of nutrient composition and bone-promoting activity of miiuy croaker (Frontiers in nutrition · 2024Article
- The Effects of Acute Exposure to Ammonia on Oxidative Stress, Hematological Parameters, Flesh Quality, and Gill Morphological Changes of the Large Yellow Croaker (Animals : an open access journal from MDPI · 2023Article
- Characterizations and the Mechanism Underlying Cryoprotective Activity of Peptides from Enzymatic Hydrolysates ofFoods (Basel, Switzerland) · 2023Article
- Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker (Food chemistry: X · 2022Article
- Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker (Food science & nutrition · 2019Article
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2 authors.
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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.
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