Journal article
Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
J Zhang, Y Yao, X Ye, Z Fang, J Chen, D Wu, D Liu, Y Hu
Journal of Food Science and Technology | SPRINGER INDIA | Published : 2013
Abstract
Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the co..
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Awarded by National Natural Science Foundation of China
Funding Acknowledgements
This work was supported by the Fundamental Research Funds for the Central Universities (KYJD09033), NSFC (30972282) and the national program of '985' (project number 707034). The authors also acknowledge the Science and Technology Department of Zhejiang Province for partial financial support (2008 C12019, 2010 C12012).