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| Analysis and Comparative Study of Sensory Qualities of Muscle from the Mud Crab Scylla paramamosain Cooked by Different Methods |
| WANG Futian, YANG Bing, LU Yufeng, NIE Yongtao, JIANG Shaotong, LIN Lin, LU Jianfeng |
| Engineering Research Center of Bio-Process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract This study investigated differences in the sensory quality of mud crab muscle cooked by steaming with hot water (SH), boiling with hot water (BH), steaming with cold water (SC) and boiling with cold water (BC). The results showed that the sensory quality of crab muscle cooked by SC was overall better than that of crab muscle cooked by the other methods for male crabs, while SH was the best cooking method for female crabs. Cooked crab muscle had a sweet taste overall according to the taste activity values of free amino acids (FAAs), and Gly, Ala and Arg were identified as sweet amino acids in it. Principal component analysis (PCA) showed that the first and second principal components cumulatively explained over 95% of the total variance. The volatile composition analysis showed that the flavor of crab muscle cooked by SC and SH for male and female crabs, respectively was somewhat better than that of crab muscle cooked by the other methods. To sum up, the sensory qualities of male crab cooked by SC and female crab cooked by SH were overall better than those of the other samples.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2021, Vol. 35 
