文章基本信息

标题：Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus
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作者：Shanshan Shi ; Xichang Wang ; Xugan Wu 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：2
页码：1115-1124
DOI：10.1002/fsn3.1398
出版社：John Wiley & Sons, Ltd.
摘要：The effect of heating medium (with water and steam) and initial temperature of heating medium (cold and boiling) on the taste quality and sensory properties of Portunus trituberculatus was investigated. Nonvolatile taste active components in the meat and gonad of crabs cooked under four different methods were detected and compared. Sensory evaluation and electronic tongue assessment were also conducted. Sensory evaluation and electronic tongue indicated that taste quality was different under four cooking methods. The results showed that steaming cooking preserved more water‐soluble substances as compared with boiling cooking, especially cooking began with boiling water. It is noteworthy that the umami intensity in gonad cooked from boiling water was stronger, either steaming or boiling. Therefore, this study can provide a theoretical basis and suggest the dynamic chemical changes of different organs during heating process need to be further studied.
关键词：cooking methods;electronic tongue;free amino acid;nucleotide;Portunus trituberculatus