Page 107 - 《渔业研究》2026年第2期
P. 107

250                                  渔  业  研  究                                     第 48 卷

                   of  the  umami  mechanism  through  molecular  docking  136480.
                   with T1R1/T1R3[J]. Food Bioscience, 2024, 59: 104155.  [15]   Liu L, Zhao Y H, Zeng M Y, et al. Research progress of
              [  6  ]   贾蓉,杨源,廖国周,等. 武定鸡鲜味肽          KE-4  与        fishy odor in aquatic products: from substance identifica-

                   LR-4  的呈味特性及构效关系        [J]. 中国食品学报,             tion,  formation  mechanism,  to  elimination  pathway[J].
                   2024,24(12) :69 − 77.                            Food Research International, 2024, 178: 113914.
                   Jia R, Yang Y, Liao G Z, et al. Flavor characteristics and  [16]   刘源,崔智勇,周雪珂,等. 水产品滋味研究进展  [J].
                   structure-activity relationship of Wuding chicken umami  食品科学技术学报,2022,40(1) :22 − 29.
                   peptides KE-4 and LR-4[J]. Journal of Chinese Institute  Liu Y, Cui Z Y, Zhou X K, et al. Research progress on
                   of Food Science and Technology, 2024, 24(12): 69 − 77.  taste of aquatic products[J]. Journal of Food Science and
              [  7  ]   Gu Y X, Zhang J C, Niu Y J, et al. Virtual screening and  Technology, 2022, 40(1): 22 − 29.
                   characteristics  of  novel  umami  peptides  from  porcine  [17]   蒋慧琪,王晶,汪愈超,等. 养殖大黄鱼肌肉品质评
                   type Ⅰ collagen[J]. Food Chemistry, 2024, 434: 137386.  价及其营养调控的研究进展  [J]. 浙江大学学报(农
              [  8  ]   Gao C Y, Yu R L, Zhang X M, et al. Unraveling novel  业与生命科学版) ,2021,47(3) :275 − 283.
                   umami  peptides  from  yeast  extract  (Saccharomyces  Jiang H Q, Wang J, Wang Y C, et al. Research progress
                   cerevisiae) using peptidomics and molecular interaction  of  flesh  quality  evaluation  and  nutrition  regulation  of
                   modeling[J]. Food Chemistry, 2024, 453: 139691.  farmed  large  yellow  croaker[J].  Journal  of  Zhejiang
              [  9  ]   潘国杨,王亚琦,邓丽,等. 嗜盐四联球菌源鲜味                     University (Agriculture and Life Sciences), 2021, 47(3):
                   肽的呈味特性及其稳定性           [J]. 食品科学,2025,            275 − 283.
                   46(5) :1 − 7.                              [18]   周纷,张艳霞,张龙,等. 冰鲜大黄鱼不同副产物中
                   Pan G Y, Wang Y Q, Deng L, et al. Taste characteristics  滋味成分差异分析  [J]. 食品科学,2019,40(16) :
                   and stability of umami peptides derived from Tetrageno-  193 − 199.
                   coccus halophilus[J]. Food Science, 2025, 46(5): 1 − 7.  Zhou F, Zhang Y X, Zhang L, et al. Differences in taste
              [10]   Meng H L, Cui Z Y, Yu Y Y, et al. From molecular dy-  components in by-products of chilled large yellow croaker
                   namics  to  taste  sensory  perception:  a  comprehensive  (Pseudosciaena crocea)[J]. Food Science, 2019, 40(16):
                   study  on  the  interaction  of  umami  peptides  with  the  193 − 199.
                   T1R1/T1R3-VFT  receptor[J].  Journal  of  Agricultural  [19]   黄舒婷,刘淑集,陈晓婷,等. 烤制大黄鱼鱼片贮藏
                   and Food Chemistry, 2024, 72(12): 6533 − 6543.   过程中品质变化规律研究          [J]. 渔业研究,2026,
              [11]   Shen D Y, Begum N, Song H L, et al. In vitro and in  48(1) :96 − 107.
                   vivo  antioxidant  activity  and  umami  taste  of  peptides  Huang S T, Liu S J, Chen X T, et al. Study on the qual-
                   (<1  kDa)  from  porcine  bone  protein  extract[J].  Food  ity change patterns of grilled large yellow croaker fillets
                   Bioscience, 2021, 40: 100901.                    during storage[J]. Journal of Fisheries Research, 2026,
              [12]   Wang Y M, Zhang Z, Sheng Y, et al. A systematic re-  48(1): 96 − 107.

                   view on marine umami peptides: biological sources, pre-  [20]   中华人民共和国农业农村部渔业渔政管理局,全国水
                   paration methods, structure-umami relationship, mechan-  产技术推广总站,中国水产学会. 2025  中国渔业统计
                   ism  of  action  and  biological  activities[J].  Food  Bios-  年鉴  [M]. 北京:中国农业出版社,2025.
                   cience, 2024, 57: 103637.                        Bureau  of  Fisheries,  Ministry  of  Agriculture  and  Rural
              [13]   Zhao S, Cai S B, Ding L X, et al. Exploring the blood  Affairs of the People’s Republic of China, National Fish-
                   glucose-lowering potential of the umami peptides LADW  eries  Technology  Extension  Center,  China  Society  of
                   and EEAEGT  derived  from  tuna  skeletal  myosin:   per-  Fisheries.  2025  China  fishery  statistical  yearbook[M].
                   spectives from α-glucosidase inhibition and starch inter-  Beijing: China Agriculture Press, 2025.
                   action[J]. Foods, 2024, 13(2): 294.        [21]   王梅英,吴若玫,黄琳杉,等. 黄鱼鲞加工中感官品
              [14]   Zhang J C, Liang L, Zhang L L, et al. ACE inhibitory  质和挥发性风味成分分析   [J]. 闽南师范大学学报
                   activity and salt-reduction properties of umami peptides  (自然科学版) ,2023,36(1) :79 − 87.
                   from  chicken  soup[J].  Food  chemistry,  2023,  425:  Wang M Y, Wu R M, Huang L S, et al. Analysis of sens-
   102   103   104   105   106   107   108   109   110   111   112