烹饪温度对鲫鱼（Carassius auratus）汤中蛋白质水解产物和感官品质的影响。
Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.
机构信息
Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China ; School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, Qld 4072 Australia.
出版信息
J Food Sci Technol. 2013 Jun;50(3):542-8. doi: 10.1007/s13197-011-0376-2. Epub 2011 Apr 27.
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.
烹饪方法对鱼汤中的风味化合物有重大影响。本研究探讨了不同烹饪温度（55、65、75、85、95 和 100°C）对鲫鱼（Carassius auratus）汤感官特性和蛋白质水解产物的影响。结果表明，85°C 烹饪的鲫鱼汤在颜色、风味、口感和汤质方面具有最佳的感官品质。SDS-PAGE 结果表明，烹饪温度对汤中蛋白质的水解有显著影响。水溶性氮（WSN）和非蛋白氮（NPN）的含量随烹饪温度的升高而增加，但在 85°C 时总肽和总游离氨基酸（FAA）的含量最高。85°C 样品中鲜味活性氨基酸和支链氨基酸的含量也最高。综上所述，85°C 的烹饪温度更有利于鲫鱼汤获得更优异的风味和更高的营养价值。
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