Effects of four cooking methods on sensory and taste quality of <i>Portunus trituberculatus</i>

Shi, Shuiqin; Wang, Xichang; Wu, Xugan; Shi, Wenzheng

doi:10.1002/fsn3.1398

Cited by 18 publications

(11 citation statements)

References 26 publications

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“…Xue & Chen (1991) found that the muscle of Chinese shrimp contained a large number of FAAs, of which Gly had the highest content. Shi et al (2020) found that the main amino acids of Portunus trituberculatus were Gly, Ala, Arg and pro, which is very similar to our study. This showed that the prominent feature of FAAs in crustaceans was the presence of a large amount of Arg, Gly, Pro, followed by Ala and Glu.…”

Section: Analysis Of Faassupporting

confidence: 91%

“…The bitter FAAs, such as Phe and Tyr, were also detected in Chinese shrimp, but their TAV was much lower than 1. Shi et al (2020) reported that when the content of these bitter FAAs was lower than the taste threshold concentration, the sweet and umami FAAs could be enhanced. For example, in the salt solution of sodium glutamate, 0.5-5 mmol L −1 phesignificantly improved its solubility and umami, and Tyr had a similar effect (Lioe et al, 2004).…”

Section: Analysis Of Faasmentioning

confidence: 99%

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Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Chen

Zeng

Rong

et al. 2021

Int J of Food Sci Tech

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Chinese shrimp is one of the most important aquatic resource in China due to its unique flavour and high nutritional value. In this study, the taste-active components including free amino acids (FAAs), 5'nucleotides, organic acids, inorganic ions, trimethylamine oxide (TMAO) and betaine were analysed. The synergistic effect between amino acids and 5'-nucleotides was determined by partial least squares (PLS) analysis. The taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to analyse the major taste-active components and umami attributes. Then, the aroma compounds were extracted by simultaneous distillation extraction (SDE), head-space solid-phase microextraction (HS-SPME) and supercritical fluid extraction (SFE) methods, respectively, and identified by gas chromatography-mass spectrometry (GC-MS). Arginine (Arg), glycine (Gly), guanosine 5'monophosphate (5'-GMP), inosine-5´-monophosphate (5'-IMP), de-nosine-5´-monophosphate (5'-AMP), succinic acid, lactic acid and inorganic ions with TAV higher than 1 contributed greatly to the taste. The umami intensity for 100 g of Chinese shrimp was equivalent to 4.58 g monosodium glutamate (MSG), indicating that Chinese shrimp had relatively high umami taste value. Ninety-seven volatile compounds including esters, alcohols, acids, aldehydes, ketones, heterocycles, aromatics and alkanes were identified. This research might help consumers to understand the flavour compositions and promote the development of flavour products of Chinese shrimp.

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Section: Analysis Of Faassupporting

confidence: 91%

Section: Analysis Of Faasmentioning

confidence: 99%

Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Chen

Zeng

Rong

et al. 2021

Int J of Food Sci Tech

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“…However, different types of heat treatment in cooking lead to undesirable modifications in food, like reduced nutritional values due to alternations in the components of protein fraction and lipid oxidation (Uran & Gokoglu, 2014). Therefore, the effects of cooking procedures on the quality of the final product are praiseworthy of investigation and interesting (Shi et al., 2020). In this study, different cooking methods were selected because there is great variations in the mechanisms of food heating.…”

Section: Introductionmentioning

confidence: 99%

Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes

Islam¹,

Mohibbullah²,

Suraiya

et al. 2020

Food Science & Nutrition

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Freshwater mud eel (FWME) (Monopterus cuchia), belonging to the family synbranchidae of the order synbranchiformes, is commonly available in freshwater bodies such as ponds, rivers, haors, baors, canals, beels, and flood plains of Southeast Asian countries including Bangladesh, India, and Pakistan (Jingran & Talwar, 1991). Among different FWME species available in Bangladesh, Monopterus cuchia is very common; it is one of the most important fish species of Bangladesh with high export demand (Islam, 2017). Bangladesh exports live FWME to more than 15 countries with high demand in China

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“…These nitrogen compounds can influence the taste of fish meat directly. For example, Asp, Glu, glycine, and alanine can be recognized as umami and sweet tastes, whereas histidine and lysine (Lys) are classified into bitter taste amino acids 30 . Some amino acids display a synergistic relationship with other sweet and umami amino acids to enhance their taste characteristics, such as phenylalanine (Phe) and tyrosine (Tyr) 9,31 …”

Section: Resultsmentioning

confidence: 99%

The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining

Shi

Huang

et al. 2021

J Sci Food Agric

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Background: Enzyme injection is vital for improving the sensory attributes and processing characteristics of meat products by enhancing proteolysis. However, studies regarding the appropriate dose addition for accelerating protein degradation in grass carp are minimal. This study aimed to investigate the impact of Flavourzyme® on the flavor quality and antioxidant activity of salted grass carp via brine injection and brining.Results: Flavourzyme was added at doses of 0, 5, 10, 20, and 30 leucine aminopeptidase units (LAPU) per kilogram of raw meat. The results indicated that adding Flavourzyme promoted proteolysis, which was reflected by the enhanced total free amino acid content (from 3.7414 g kg −1 to 4.9160 g kg −1 in the brining group and from 3.8039 g kg −1 to 5.4061 g kg −1 in the injection group) and a decrease in salt soluble and insoluble protein (P < 0.05). The antioxidant activity was improved, and the thiobarbituric acid reactive substance value in salted carp decreased due to the higher content of the protein hydrolysis product (P < 0.05). All sensory attributes were improved significantly, especially when using brine injection (P < 0.05). Brine injection was helpful to diffuse the Flavourzyme, resulting in stronger proteolysis. Conclusion:The appropriate Flavourzyme dose was 10 LAPU kg −1 in the injection group and 20 LAPU kg −1 in the brining group. Therefore, moderate Flavourzyme addition was excellent in improving sensory attributes and storage characteristics, whereas injection represented a novel method to obtain a similar fish meat quality in a shorter time and with less added Flavourzyme.

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Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

Cited by 18 publications

References 26 publications

Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes

The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining

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