Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain.
Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain.
J Sci Food Agric. 2021 Feb;101(3):970-980. doi: 10.1002/jsfa.10705. Epub 2020 Aug 28.
The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.
The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.
In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry.
评估了不同烹饪方法（煮沸、真空和蒸煮）对海白菜（Ulva rigida）海藻挥发性化合物含量和感官特性的影响。海白菜在三种不同温度（50、70 和 100°C）下分别烹饪 5、10 和 15 分钟。为了确定可能的变化，采用了各种统计技术。
不同的烹饪方法显著改变了海白菜海藻的挥发性化合物含量和感官特性。一般来说，与对照样品相比，烹饪样品中几种挥发性化合物的浓度较低，主要是醛类。关于感官分析，煮熟的样品在各种香气描述符（如海滨和海藻）方面的得分较低，而煮熟的鱼、咸干鱼和甲壳类动物等描述符的得分则增加。在挥发性化合物和感官特性方面，不同的烹饪时间和温度水平之间没有发现明显的统计学差异。
在海白菜海藻的烹饪过程中，主要的感官变化和挥发性成分的改变发生在烹饪的最初几分钟和中等烹饪温度下。 © 2020 英国化学学会。
