Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
J Food Biochem. 2019 Nov;43(11):e12993. doi: 10.1111/jfbc.12993. Epub 2019 Jul 30.
In this study, adenosine triphosphate (ATP)-related compounds and free amino acids were determined to study the changes of water-soluble flavor substances in grass carp meat during steaming for 18 min. Sensory assessment, electronic tongue, equivalent umami concentration (EUC) value, and taste active value (TAV) were also performed to obtain the best quality of steamed grass carp meat. The results showed that the flavor presented by nucleotides in three parts meat was better within 9 min. The bitter amino acids in the dorsal meat and red meat significantly decreased at 6 min (101.33 mg/100 g and 44.64 mg/100 g, respectively). From the sensory analysis, EUC value, and TAV, it can be found that the quality of grass carp meat was the best when steamed for 6-9 min. The electronic tongue indicated that the taste differences were significantly between 6 and 9 min. Therefore, this study suggested that grass carp should be eaten during 6-9 min of steaming. PRACTICAL APPLICATIONS: As the main way of meat processing and eating, heating not only endows the product with good color, but also kill microorganisms and improve the product quality. The reasonable heating will make the protein denaturation of the food, so that the protein digestion and absorption rate can be improved, which is conducive to people to obtain more abundant nutrition. The quality changes of grass carp meat during 18 min of steaming were studied by measuring ATP-related compounds and free amino acids, combining with sensory assessment, electronic tongue analysis, EUC value, and TAV. These results not only provide useful information for the quality control of grass carp in the heating process, but also provide theoretical reference for the improvement of the nutritional value of grass carp. In addition, the mechanism of flavor change in the heating process of grass carp will be further improved, and effective suggestions will be provided for consumers to reasonably eat grass carp.
在这项研究中，测定了三磷酸腺苷（ATP）相关化合物和游离氨基酸，以研究在 18 分钟蒸制过程中草鱼肉中水溶性风味物质的变化。还进行了感官评估、电子舌、等效鲜味浓度（EUC）值和味觉活性值（TAV），以获得蒸草鱼肉的最佳品质。结果表明，在 9 分钟内，三种部位肉中的核苷酸呈现的风味更好。6 分钟时，背部肉和红鱼肉中的苦味氨基酸显著减少（分别为 101.33mg/100g 和 44.64mg/100g）。从感官分析、EUC 值和 TAV 可以发现，蒸制 6-9 分钟时草鱼肉的品质最好。电子舌表明，6 分钟和 9 分钟之间的味道差异显著。因此，本研究建议草鱼肉蒸制 6-9 分钟后食用。 实际应用：作为肉类加工和食用的主要方式，加热不仅赋予产品良好的色泽，而且还能杀灭微生物，提高产品质量。合理的加热会使食物的蛋白质变性，从而提高蛋白质的消化吸收率，有利于人们获得更丰富的营养。通过测量 ATP 相关化合物和游离氨基酸，结合感官评估、电子舌分析、EUC 值和 TAV，研究了草鱼肉在 18 分钟蒸制过程中的品质变化。这些结果不仅为加热过程中草鱼肉的质量控制提供了有用的信息，也为提高草鱼肉的营养价值提供了理论参考。此外，还将进一步完善草鱼肉加热过程中风味变化的机理，为消费者合理食用草鱼肉提供有效建议。
