摘要
【目的】探究菲律宾帘蛤(Ruditapes philippinarum)在煮制过程中的品质及鲜味变化。【方法】测定不同煮制工艺(煮制温度:85、90、95、100℃;煮制时间:1、2、3、4、5 min)对菲律宾帘蛤的煮制损失率、质构、氨基酸态氮、游离氨基酸、呈味核苷酸、糖原及感官品质的影响。【结果】煮制温度相同时,随着煮制时间延长,菲律宾帘蛤的煮制损失率和硬度呈上升趋势。在90、95℃下分别煮制1~5 min时,随着煮制时间延长,菲律宾帘蛤中氨基酸态氮的质量分数总体呈下降趋势。相同温度下煮制1~4 min时,随着煮制时间延长,菲律宾帘蛤中鲜味氨基酸的质量分数总体呈下降趋势。煮制时间相同时,随着煮制温度升高,菲律宾帘蛤中鲜味氨基酸的质量分数和味精当量(EUC)总体呈下降趋势。煮制2 min时,糖原降解充分,因此琥珀酸的质量分数相对较高,鲜味呈现效果较好。菲律宾帘蛤在90℃下煮制2 min时,感官评定总分最高、鲜味得分较高。【结论】综合滋味与品质结果,确定菲律宾帘蛤在90℃煮制2 min时鲜味最佳。该研究可为煮制鲜食菲律宾帘蛤的加工品质和鲜味保持提供理论依据。
[Objective]This study aims to explore the quality and umami changes of Ruditapes philippinarum during cooking.[Method]The cooking loss rate,texture,amino acid nitrogen,free amino acids,flavor nucleotides,glycogen,and sensory quality of Ruditapes philippinarum were measured after cooking(at 85,90,95,and 100°C for 1,2,3,4,and 5 min).[Result]At the same cooking temperature,the cooking loss rate and hardness of Ruditapes philippinarum increased with the increase in cooking time.At the cooking temperatures of 90 and 95°C,the mass fractions of amino acid nitrogen in Ruditapes philippinarum generally presented a decreasing trend as the cooking time increased within 1 to 5 min.At the same cooking temperature,the mass fractions of umami amino acids in Ruditapes philippinarum generally showed a decreasing trend as the cooking time increased within 1 to 4 min.When the cooking time was the same,the mass fractions of umami amino acids and the equivalent umami concentration(EUC)in Ruditapes philippinarum generally exhibited a decreasing trend with the rise in cooking temperature.When cooked for 2 min,the glycogen was fully degraded,leading to a relatively high mass fraction of succinic acid and a good umami presentation.The total sensory evaluation score of Ruditapes philippinarum reached its highest,and the umami score was comparatively high after cooking at 90°C for 2 min.[Conclusion]Based on results of taste and quality,it was determined that the best umami of Ruditapes philippinarum was achieved when cooked at 90°C for 2 min.The findings provide a theoretical basis for the processing quality and umami retention in freshly cooked Ruditapes philippinarum.
作者
于沛沛
杨淑涵
姜启兴
高沛
于晓娟
李鹏一
孙毅
李春烨
YU Peipei;YANG Shuhan;JIANG Qixing;GAO Pei;YU Xiaojuan;LI Pengyi;SUN Yi;LI Chunye(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Wuxi 214122,China;Dandong Zhengrun Food Co.,Ltd.,Dandong 118004,China)
出处
《食品与生物技术学报》
北大核心
2025年第9期118-128,共11页
Journal of Food Science and Biotechnology
基金
国家“十三五”重点研发计划项目(2020YFD0900704)。
关键词
菲律宾帘蛤
煮制工艺
加工品质
鲜味保持
Ruditapes philippinarum
cooking process
processing quality
umami retention
