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Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
| Content Provider | Semantic Scholar |
|---|---|
| Author | Zhang, Jinjie Yao, Yanjia Ye, Xingqian Fang, Zhongxiang Chen, Jianchu Liu, Donghong Hu, Yaqin |
| Copyright Year | 2011 |
| Abstract | Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup. |
| Starting Page | 542 |
| Ending Page | 548 |
| Page Count | 7 |
| File Format | PDF HTM / HTML |
| DOI | 10.1007/s13197-011-0376-2 |
| PubMed reference number | 24425950 |
| Journal | Medline |
| Volume Number | 50 |
| Alternate Webpage(s) | https://espace.curtin.edu.au/bitstream/handle/20.500.11937/21221/191854_191854.pdf?isAllowed=y&sequence=2 |
| Alternate Webpage(s) | https://doi.org/10.1007/s13197-011-0376-2 |
| Journal | Journal of Food Science and Technology |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
