Page 110 - 《渔业研究》2026年第2期

第 2 期 林冰泠等： 大黄鱼加工副产物鲜味肽的制备工艺优化及其滋味特性研究 253

Optimization of preparation process and taste characteristics of umami peptides
from large yellow croaker (Larimichthys crocea) processing by-products

LIN Bingling ，LIU Shuji ，WU Jiazhen ，SU Yongchang ，REN Zhongyang ，
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2
4
1
2*
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1
WENG Diao ，CHEN Yihui ，LIU Zhiyu 2*
(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,
Fisheries Research Institute of Fujian, Xiamen 361013, China;
3. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
4. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
5. Fujian Yilian Aquatic Products Co., Ltd., Fujian Funing Port Fishery Co., Ltd., Ningde 355100, China)
Abstract: [Background] Larimichthys crocea, an important economically farmed fish along China’s southeast
coast, produces approximately 30% of by-products such as minced meat during processing. Most of these by-
products are sold at low prices or directly discarded, which not only causes great waste of resources, but also
brings significant environmental pressure. With increasing of the food industry’s demand for natural
umami substances, extracting umami peptides from aquatic by-products has become an important direction to rea-
lize high-value utilization. Umami peptides not only have a rich umami taste, but also have the advan-
tages of easy absorption and high safety, showing broad application prospects in the food field. [Objective] This
study aims to optimize the preparation process of umami peptides from L. crocea minced meat, analyze the taste
profiles of umami peptides with different molecular weights, and provide a theoretical basis for the high-value
utilization of L. crocea processing by-products. [Methods] Using L. crocea minced meat as raw material, suit-
able proteases were screened through enzyme engineering technology, and the enzymatic hydrolysis process
parameters were optimized via single-factor method and response surface methodology. Ceramic membrane (5
mesh), ultrafiltration membranes (10, 3, 1 kDa, respectively) and nanofiltration membrane were used for frac-
tional separation of umami peptides, and the electronic tongue system was employed to analyze the taste charac-
teristics of components with different molecular weights. [Results] The enzymatic hydrolysis effect of flavor
protease was the best. The optimal process parameters were enzyme dosage of 1 611 U/g, liquid-solid ratio of
10∶1, pH 8.1, enzymatic hydrolysis temperature of 48 ℃, and enzymatic hydrolysis time of 5 h. Under these
conditions, the umami intensity reached 14.79±0.03, and the degree of hydrolysis was (42.61±0.36)%.
Ultrafiltration separation showed that the umami peptide fraction 1 (UF1) with molecular weight <1 kDa had the
highest umami response value and the lowest bitterness value, and its flavor quality was significantly better than
that of 1−3 kDa (UF2) and >3 kDa (UF3) components (P<0.01). [Conclusion] Flavor protease can efficiently
prepare umami peptides from L. crocea, and small molecular peptides (<1 kDa) are the main umami-contribut-
ing substances. The study provides process parameters and theoretical basis for the industrial
extraction of L. crocea umami peptides and the development of functional products, and is of great significance
for improving the added value of the L. crocea industry and promoting the high-value utilization of aquatic by-
products.
Key words: large yellow croaker (Larimichthys crocea); umami peptides; enzymatic hydrolysis; membrane
separation; taste characteristics