Relationship between the Turbidity of Dashi (Soup Stock) Made from Fushi (Boiled, Smoke-dried Fish Fillet) and the Chemical Components Present, and the Component Mainly Responsible for the Turbidity

Yamazawa, Masakatsu; Koshino, Shouichi

doi:10.3136/nskkk.57.251

Cited by 1 publication

(1 citation statement)

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“…These resulted in a relative reduction of flavour compounds from fish flesh into the soup. According to the previous research, the color of the soup had a positive correlation with the contents of proteins and lipids, and the milk-white-like soup was caused by high concentration of proteins and lipids (Chidanandaiah et al 2002, Yamazawa andKoshino 2010). From the above sensory evaluation results, the 85°C soup had a better milk white color than other samples, which suggested that the concentrations of proteins and lipids in this soup might be higher than those in other ones, and was confirmed by the SDS-PAGE analysis.…”

Section: Sds-pagementioning

confidence: 94%

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang

Yanjia

et al. 2011

J Food Sci Technol

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Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100°C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85°C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85°C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85°C sample. In conclusion, a cooking temperature of 85°C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

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Section: Sds-pagementioning

confidence: 94%