4种烹制方式下青蟹肝胰腺感官品质比较

Comparison of sensory qualities of hepatopancreas from the mud crabs under 4 cooking methods

中文关键词:  青蟹  烹制方式  肝胰腺  蒸煮  感官品质

英文关键词:mud crabs  cooking methods  hepatopancreas  steaming and boiling  sensory quality

中文摘要:

      目的 比较热蒸、热煮、冷蒸和冷煮条件下青蟹肝胰腺的感官品质。方法 利用感官评价、味觉活度值分析(taste activity value, TAV)、电子鼻和挥发性风味物质分析对青蟹肝胰腺感官品质进行比较。结果 冷蒸雄蟹肝胰腺和热蒸、冷蒸和热煮的雌蟹肝胰腺的综合评价略好。肝胰腺的滋味偏鲜甜, 鲜味主要来源于谷氨酸, 而甜味来源于精氨酸, 苦味主要来源于赖氨酸。冷蒸和冷煮雄蟹肝胰腺的鲜味氨基酸味觉TAV所占比例为12.7%和12.6%, 甜味氨基酸TAV所占的比例分别为52.79%和49.99%。肝胰腺第一主成分和第二主成分的贡献率之和大于90%。结论 冷蒸青蟹肝胰腺的综合感官品质较好, 研究结果可为进一步加工利用青蟹提供参考。

英文摘要:

      Objective To compare the sensory quality of liver and pancreas of mud crabs under the conditions of hot steaming, hot cooking, cold steaming and cold cooking. Methods Sensory evaluation, taste activity value (TAV), electronic nose and volatile flavor analysis were used to compare the sensory quality of mud crab hepatopancreas. Results The comprehensive evaluation of cold steamed male crab hepatopancreas and hot steamed, cold steamed and hot boiled female crab hepatopancreas was slightly better. The taste of hepatopancreas was fresh and sweet. The fresh taste mainly came from glutamate, while the sweet taste came from arginine and the bitter taste mainly came from lysine. The proportion of fresh amino acid taste TAV in the liver and pancreas of cold steamed and cold boiled male crabs was 12.7% and 12.6%, and the proportion of sweet amino acid TAV was 52.79% and 49.99%, respectively. The sum of the contribution rates of the first principal component and the second principal component of hepatopancreas was greater than 90%. Conclusion The comprehensive sensory quality of cold steamed mud crab hepatopancreas is better and the research results can provide reference for further processing and utilization of mud crabs.