Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus,Food Science & Nutrition

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Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-14 , DOI: 10.1002/fsn3.1398
Shanshan Shi ₁ , Xichang Wang ₁ , Xugan Wu ₂ , Wenzheng Shi ₁

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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.

中文翻译：

四种烹调方法对三疣梭子蟹感官及味觉品质的影响

研究了加热介质（水和蒸汽）和加热介质初始温度（冷和煮）对三疣梭子蟹口感品质和感官特性的影响。对四种不同方法烹制的蟹肉和性腺中的非挥发性呈味活性成分进行了检测和比较。还进行了感官评估和电子舌评估。感官评价和电子舌显示四种烹饪方法的口感品质存在差异。结果表明，蒸菜比煮菜保留了更多的水溶性物质，尤其是从沸水开始的烹饪。值得注意的是，无论是蒸还是煮，用沸水烹制的性腺的鲜味强度都更强。因此，本研究可为进一步研究不同器官在加热过程中的动态化学变化提供理论依据。

更新日期：2020-01-14

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