味道
食品科学
口感
热气腾腾的
化学
芳香
美拉德反应
感官分析
气味
水活度
脂质氧化
含水量
有机化学
抗氧化剂
岩土工程
工程类
原材料
作者
Danni Zhang,Ni Yang,Ian D. Fisk,Jintao Li,Yuan Liu,Wenli Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:371: 131165-131165
被引量:6
标识
DOI:10.1016/j.foodchem.2021.131165
摘要
Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine their effects on cooked T. rubripes. The temperature and water dynamics, physico-chemical properties were analysed and correlated with sensory qualities. The changes of centre temperature dynamics during cooking decreased the water mobility and led to varied sensory properties. Six out of ten orthonasal aroma attributes and four out of five mouthfeel attributes were significantly different among samples (p < 0.05). Based on partial least squares regression analysis, orthonasal aroma attributes "roasted" and "earthy/putrid fish" highly correlated with the volatile compounds generated from Maillard reaction and lipid oxidation, respectively; meanwhile mouthfeel attributes of chewy/fibre and tender/juicy were highly associated with water loss and moisture, respectively. This study provides insights for optimising cooking conditions to create desirable fish flavour.
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