4种烹制方式下青蟹肝胰腺感官品质比较

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、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，热蒸、冷蒸和热煮的雌蟹肝胰腺的综合评价略好。通过对比较游离氨基酸含量及其TAV，发现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TAV值所占比例为12.7%和12.6%，甜味氨基酸所占的比例分别为52.79%和49.99%，热蒸、冷蒸和冷煮雌蟹肝胰腺中鲜味和甜味氨基酸TAV值所占比例均较为类似，比较发现冷蒸雄蟹肝胰腺，热蒸，冷蒸和冷煮雌蟹肝胰腺滋味均较好。此外，雄蟹和雌蟹肝胰腺主成分分析表明肝胰腺第一主成分和第二主成分的贡献率之和大于90%。通过比较风味物质发现冷蒸雄蟹和冷蒸、热蒸雌蟹肝胰腺风味较好。结论冷蒸青蟹肝胰腺的综合感官品质较好。

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

ObjectiveTo compare the sensory quality of the hepatopancreas from the mud crabs cooked by steaming with hot water (SH), boiling with hot water (BH), steaming with cold water (SC) and boiling with cold water (BC).MethodsThe sensory evaluation, taste activity value (TAV) analysis, electronic-nose, and volatile compounds analysis were used to compare the sensory qualities of hepatopancreas. ResultsSensory evaluation of the hepatopancreas from male mud crabs cooked by SC and female mud crabs cooked by SH, SC, and BC was slightly better than that cooked by other methods. Meanwhile, the free amino acid content and TAV analysis showed that the taste of hepatopancreas was sweet and umami, and the major sources of umami, sweet, and bitter were glutamate, arginase, and lysine, respectively. The TAV of umami amino acid about proportion was 12.7% and 12.6% in the hepatopancreas from male mud crabs cooked by SC and BC. At the same time,the TVA of sweet amino acid about hepatopancreas was 52.79% and 49.99% in the hepatopancreas from male mud crabs cooked by SC and BC. In addition, the TAV of umami and sweet amino acid about proportion was similar in the hepatopancreas from female mud crabs cooked by SH, SC and BC. In addition, the taste of hepatopancreas from male mud crabs cooked by SC and female mud crabs cooked by SH, SC, and BC were better than that cooked by other methods. Moreover, the principal component analysis showed that the sum of the first and second principal components of hepatopancreas from male and female mud crabs was greater than 90%. Furthermore, the volatile compound analysis presented that the hepatopancreas from male mud crabs cooked by SC and female mud crabs cooked by SH and SC showed better flavor than thatcooked by other methods. Conclusion Totally speaking, the sensory qualities of the hepatopancreas from mud crabs cooked by SC was more acceptable than thosecooked by other methods.