摘要
为研究热水上锅蒸(热蒸)、热水下锅煮(热煮)、冷水上锅蒸(冷蒸)和冷水下锅煮(冷煮)青蟹肌肉感官品质差异,对4种烹制方式下青蟹肌肉感官品质进行分析与比较。结果表明:冷蒸雄蟹和热蒸雌蟹肌肉的感官评价较好;利用游离氨基酸的味觉活度值进行滋味分析,发现肌肉整体滋味偏甜,甜味的主要来源为甘氨酸、丙氨酸和精氨酸,且冷蒸雄蟹肌肉和热蒸雌蟹肌肉整体滋味相对较好;通过主成分分析发现,雄蟹和雌蟹肌肉第1主成分和第2主成分的贡献率之和均在95%以上;对挥发性风味物质的含量进行比较发现,冷蒸雄蟹肌肉和热蒸雌蟹肌肉的风味略好。综合分析可以认为,冷蒸雄蟹肌肉和热蒸雌蟹肌肉的感官品质相对较好。
This study investigated differences in the sensory quality of mud crab muscle cooked by steaming with hot water(SH),boiling with hot water(BH),steaming with cold water(SC)and boiling with cold water(BC).The results showed that the sensory quality of crab muscle cooked by SC was overall better than that of crab muscle cooked by the other methods for male crabs,while SH was the best cooking method for female crabs.Cooked crab muscle had a sweet taste overall according to the taste activity values of free amino acids(FAAs),and Gly,Ala and Arg were identified as sweet amino acids in it.Principal component analysis(PCA)showed that the first and second principal components cumulatively explained over 95%of the total variance.The volatile composition analysis showed that the flavor of crab muscle cooked by SC and SH for male and female crabs,respectively was somewhat better than that of crab muscle cooked by the other methods.To sum up,the sensory qualities of male crab cooked by SC and female crab cooked by SH were overall better than those of the other samples.
作者
王福田
杨冰
鲁玉凤
聂勇涛
姜绍通
林琳
陆剑锋
WANG Futian;YANG Bing;LU Yufeng;NIE Yongtao;JIANG Shaotong;LIN Lin;LU Jianfeng(Engineering Research Center of Bio-Process,Ministry of Education,Key Laboratory for Agricultural Products Processing of Anhui Province,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)
出处
《肉类研究》
2021年第6期28-32,33-36,共9页
Meat Research
基金
国家现代农业(虾蟹)产业技术体系建设专项(CARS-48)
安徽省水产产业技术体系(AHCYJSTX-08)。
关键词
青蟹
肌肉
蒸煮
游离氨基酸
挥发性物质
感官品质
mud cab
muscle
steaming and boiling
free amino acids
volatile compounds
sensory quality
