食品与机械2017，Vol.33Issue(6)：53-59,7.DOI:10.13652/j.issn.1003-5788.2017.06.011
4种烹饪方式对中华绒螯蟹感官及风味品质的影响
Effect of cooking condition on the sensory and flavour quality of Chinese mitten crab (Eriocheir sinensis)
何捷 1蔡春芳 1王永玲 1杨彩根 1丁磊1
作者信息
- 1. 苏州大学基础医学与生物科学学院,江苏 苏州 215123
- 折叠
摘要
Abstract
Steaming and boiling, the two main methods to cook Chinese mitten crab(Eriocheir sinensis), were investigated, started from hot water and cold water respectively.In order to screen optimal cooking method, the content of free amino acid, nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition, i.e.steaming with cold and hot water respectively and boiling with cold and hot water respectively.The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad, and astaxanthin content in head shell of crab cooked with hot water were significantly higher than that cooked with cold water (P < 0.05).Sensory evaluation showed that cooking condition influenced the redness and sweetness of edible parts significantly (P < 0.05), with most redness observed in gonad and hepatopancreas of crab cooked by steaming with cold water, and more sweetness noticed in gonad of crab cooked with hot water.However, in general, steaming with hot water obtained the highest score in sensory evaluation.These results suggested it was optimal to cook crabs by steaming with hot water.关键词
中华绒螯蟹/烹饪方式/游离氨基酸/核苷酸/虾青素/感官鉴定Key words
Eriocheir sinensis/cooking method/free amino acid/nucleotide/astaxanthin/sensory引用本文复制引用
何捷,蔡春芳,王永玲,杨彩根,丁磊..4种烹饪方式对中华绒螯蟹感官及风味品质的影响[J].食品与机械,2017,33(6):53-59,7.
