Zhang Yin, Zhang Pengcheng, Peng Haichuan, Chen Qiuyue, Jiao Xiaolei, Jia Jianlin, Pan Zhongli, Cheng Jie, Wang Linguo
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Neijiang Academy of Agricultural Sciences, Neijiang 641099, China.
Foods. 2023 Aug 23;12(17):3169. doi: 10.3390/foods12173169.
Silver carp () is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant ( < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly ( < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.
鲢鱼通常在高温下烹饪。为了探究烹饪方法对鲢鱼肉蛋白质营养价值和挥发性风味物质的影响，将鱼肉进行油炸、烤制和蒸煮，并测定其水分、蛋白质、脂肪、灰分、氨基酸和挥发性风味物质的含量。结果表明，熟制鲢鱼的水分含量排序为：生肉＞蒸煮肉＞烤鱼肉＞油炸肉。四个样品的蛋白质含量顺序为：油炸肉＞烤鱼肉＞生肉＞蒸煮肉。四个样品的灰分和脂肪含量呈现相似的显著（P＜0.05）差异，顺序为油炸肉＞烤鱼肉＞蒸煮肉＞生肉。油炸肉中所有氨基酸的含量均显著（P＜0.05）高于其他样品，油炸、烤制和蒸煮过程改善了鲢鱼肉的鲜味（谷氨酸和天冬氨酸含量增加证明）和蛋白质营养价值（氨基酸评分、必需氨基酸指数和蛋白质效率比证明）。在油炸、烤制和蒸煮的鱼肉中共检测到51种化合物。油炸和烤制降低了这种肉的腥味。气味活性值（OAV）表明，甲硫醇、1-辛烯-3-醇和2-庚酮是生肉中的关键风味化学物质。己醛、丙醛、辛醛、壬醛、癸醛、1-辛烯-3-醇和2-庚酮是油炸肉风味的关键。戊醛、癸醛、甲硫醇和1-辛烯-3-醇对烤鱼肉的整体风味贡献很大。壬醛、甲硫醇和1-辛烯-3-醇对蒸煮鲢鱼肉的风味有强烈影响。
