Effects of cooking technology on flavor,quality and texture characteristics of Wuchang fish

doi:10.14088/j.cnki.issn0439-8114.2019.22.040

Abstract

Abstract: In order to understand the important effects of three key factors of heat power, heating time and soaking time on the quality, sensory sense and flavor of Wuchang fish, the effects of different cooking processes on the heat transfer curve, water content, sodium chloride content, amino acid nitrogen and soluble peptide content of Wuchang fish were studied, as well as the changes of color and texture of the fish during the cooking process. The results showed that the samples with the longest total cooking time had the highest central temperature, the greatest degree of thermal denaturation of fish protein, the greatest hardness, stickiness and chewiness of fish, hardness and chewiness were 378.493, 296.959 g, respectively, stickiness was 311.729, and the corresponding amino nitrogen content and cooking rate were the highest. The results of sensory evaluation showed that the order of the three cooked conditions on the sensory quality of Wuchang fish was heat power > heating time> soaking time. The optimum cooked conditions was heated for 10 min on high heat power and soaked for 60 min. It was identified by GC-MS that the newly added volatile flavor compounds of Wuchang fish were mainly alcohols and aldehydes, such as citronella alcohol and synthesis of dextroborneol, citral, water anisaldehyde and hexadecanal. In addition, there are esters geranyl acetate and unsaturated hydrocarbons such as basil ene, pine oil ene and 3,3,6-trimethyl decane.

Key words: Wuchang fish, cooking technology, characteristic flavor, texture characteristics

CLC Number:

TS251.1

XIONG Zhou-yi, LU Su-fang, XU Hong-liang, LEI Yue-lei, WEI Hui-jie, LIU Yi-ran. Effects of cooking technology on flavor,quality and texture characteristics of Wuchang fish[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(22): 168-177.

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