Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Food Science & Nutrition
Shanshan ShiWenzheng Shi

Abstract

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.

References

Oct 16, 2002·Chemical Senses·Misako KawaiYoichi Ueda
Feb 1, 2008·Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology·Pilar Heredia-MiddletonGary H Thorgaard
Nov 7, 2008·Journal of Agricultural and Food Chemistry·Gemma PerellóJosé L Domingo
Mar 18, 2011·American Journal of Physiology. Regulatory, Integrative and Comparative Physiology·Cheryl A Logan, George N Somero
Jul 15, 2012·Food Chemistry·Ana Luísa MaulvaultAntónio Marques

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Citations

Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Diego GalvanCarlos Adam Conte-Junior
Sep 28, 2021·Journal of Food Biochemistry·Naiyong XiaoWenzheng Shi

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