赵陆恺^1，2，3，王梦娟³，王灵昭³，佘文海⁴，迟 海^1，2*

（1.上海理工大学医疗器械与食品学院，上海 200093；

2.中国水产科学研究院东海水产研究所，上海 200090；

3.江苏海洋大学食品科学与工程学院，江苏连云港 222005；

4.广州禄仕食品有限公司，广东广州 510820）

摘要：本研究以南极磷虾为原料，通过感官评定结合自溶产物得率对磷虾的自溶实验初步评定影响因素，利用正交实验优化并确定南极磷虾自溶工艺的最佳参数；并将优化后的南极磷虾自溶产物通过三级膜分离系统，得到不同分子量（＞10.0 kDa，3.0～10.0 kDa和＜3.0 kDa）的组分，并对其鲜味物质进行评价研究。研究结果显示，南极磷虾最优自溶工艺为：物料比3.5∶1（g/g）、pH 7.5、自溶温度45 ℃、自溶时间5 h。在此工艺条件下，南极磷虾自溶产物的感官评分最高，南极磷虾自溶产物得率为143.3%，水分含量为95.7 g/100g，蛋白质含量为1.0 g/100g，鲜味氨基酸的含量为2.8 mg/100 mL，占总氨基酸的31.8%。三级膜分离设备滤膜得到三种不同分子量的组分鲜味氨基酸含量分别为0.6 mg/100 mL、0.3 mg/100 mL和0.2 mg/100 mL。通过排序法的感官鉴评分析，发现＜3.0 kDa的组分的鲜味评分显著性地高于其他组分（P＜0.05）。该研究结果可为南极磷虾蛋白质利用和生产鲜味强度高的食品或调味品提供基础数据和新思路。

关键词：南极磷虾；自溶；工艺优化；呈味物质；鲜度评价

中图分类号：TS254.1   文献标识码：A   文章编号：1674-506X（2021）04-0075-0006

Optimization of Autolysis Process of Antarctic Krill（Euphausia superba）and Umami Evaluation of its Autolysates

ZHAO Lu-kai^1，2，3, WANG Meng-juan³, WANG Ling-zhao³, SHE Wen-hai⁴, CHI Hai^1，2*

（1.School of Medical Instrument and Food Engineering，University of Shanghai for Science and Technology, Shanghai 200093, China;

2.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;

3.School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang Jiangsu 222005, China;

4.Guangzhou Luxu Seafood Ent, Ltd., Guangzhou Guangdong 510820, China）

Abstract：In this study, influence factors of autolysis capacity of Antarctic krill were preliminarily evaluated by using sensory evaluation and autolysis products yield as testing indexes. The best autolysis process of Antarctic krill was optimized by orthogonal experiment. Finally, the optimized autolysis products of Antarctickrill were separated by three-stage membrane separation system, obtaining parts with different molecular weights (＞10.0 kDa, 3.0～10.0 kDa and＜3.0 kDa) followed by umami substances analysis. The results showed that the optimal autolysis processes of Antarctic krill, under the same condition of pH 7.5, were as follows: liquid-solid ratio was 3.5∶1 (g/g), autolysis temperature was 45 ℃, and autolysis time was 5 h. Under the optimal conditions, the autolysates of Antarctic krill possessed highest sensory scorewith the autolysis products yield of 143.3%. The autolysates were with water content of 95.7 g/100g, and the crude protein content was 1.0 g/100g, and umami amino acid content of 2.8 mg/100 mL, accounting for 31.8% of the total amino acids. Besides, the umami amino acid contents of the three separated parts were 0.6 mg/100 mL, 0.3 mg/100 mL and 0.2 mg/100 mL, respectively. The umami peptide with less than 3.0 kDa molecular weight showed significantly higher evaluation score than that of other parts (P＜0.05). The research results can provide basic data and new ideas for the utilization of Antarctic krill protein and the production of food or condiments with high umami taste for industrial purposes.

Keywords：Antarctic krill；autolysis；process optimization；flavor peptides；freshness evaluation

doi：10.3969/j.issn.1674-506X.2021.04-010

收稿日期：2021-01-04

基金项目：国家重点研发计划（2017YFC1600706）；国家高技术研究发展计划项目（2011AA090801）；中国水产科学研究院基本科研业务费资助项目（2020TD68）；南极磷虾粉蛋白酶解工艺研发（H79202002640）

作者介绍：赵陆恺（1998-），男，硕士研究生。研究方向：食品加工与质量控制。

*通信作者

引文格式：赵陆恺,王梦娟,王灵昭,等.南极磷虾自溶工艺优化及其自溶产物鲜味评价研究[J].食品与发酵科技,2021,57(4):75-80.