Preliminary analysis on nutrition and taste substances of wild loach and Taiwan loach

doi:10.14088/j.cnki.issn0439-8114.2022.23.033

Abstract

Abstract: The basic nutritional levels and common taste substances of wild loach and Taiwan loach were determined. The results showed that the protein contents of the two loaches were 19.5 and 19.2 g/100 g, respectively, with high content and excellent nutritional value. There was no significant difference in the composition of flavor substances （18 flavor amino acids, 3 flavor nucleotides and trimethylamine oxide）. Taste activity values （TAV） of different taste substances were obtained according to the stimulation threshold of each taste substance. The results showed that alanine, glutamic acid, histidine and glycine contributed more to the taste of wild loach and Taiwan loach, and other taste substances played a synergistic role. The equivalent umami concentration （EUC） value showed that the umami intensity of the two loaches was low, which might be related to the low content of flavor nucleotides.

Key words: wild loach, Taiwan loach, protein, free amino acid, taste substance

CLC Number:

S917.4

ZHOU Mei-yu, ZHOU Xiao-ying, YANG Ming-rong, LI Da. Preliminary analysis on nutrition and taste substances of wild loach and Taiwan loach[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(23): 165-168.

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