Cui Zhenkun, Yan Han, Manoli Tatiana, Mo Haizhen, Li Hongbo, Zhang Hao
School of Food Science Henan Institute of Science and Technology Xinxiang China.
Faculty of Food Technologies Sumy National Agrarian University Sumy Ukraine.
Food Sci Nutr. 2020 Sep 12;8(10):5748-5762. doi: 10.1002/fsn3.1877. eCollection 2020 Oct.
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.
鱿鱼制品因其高产率和营养，包括具有理想感官特性的新颖质地，越来越受到消费者的欢迎。然而，烹饪方法是否会对鱿鱼的风味产生影响尚未确定。在本研究中，采用顶空-气相色谱-离子迁移谱法对不同烹饪方法（水煮、清蒸、真空低温烹饪）的鱿鱼样品的香气和挥发性物质进行了测定和分析，并同时使用电子鼻和感官评价进行区分。共鉴定出43种特征风味化合物。基于所鉴定的挥发性化合物的信号强度，我们建立了不同烹饪方法的热处理鱿鱼指纹图谱。由于真空下的长期低温加热条件，真空低温烹饪的鱿鱼风味与清蒸和水煮鱿鱼不同，且具有独特的特殊风味化合物。不同的烹饪方法会影响鱿鱼的香气，为鱿鱼的工业化生产提供了支持。
