Changes in Texture and Ingredients of Fresh-water Fish During Cooking

甜煮鱼和鲤鱼酱汤是日本典型的传统菜肴。养殖虹鳟鱼：以萨尔莫和养殖鲤鱼为试材，感官评定结果表明，烤鳟鱼能降低鱼腥味，提高鱼肉硬度和鱼皮抗拉强度。由烤鳟鱼制成的Kannroni的肉比未经处理的鳟鱼的Kannroni更硬，更脆。在烤制的情况下，鱼肉和鱼皮在烹饪过程中渗出的蛋白质较少，并且其水溶性蛋白质的量保留在Kanroni的肉中。将生鳟鱼在文火慢炖前进行烘烤处理，可使加工变得容易，使其质地和风味更加可口。在Koikoku，通过感官测试和理化测定，对加工过程中鱼的质地变化和组成蛋白质的分解进行了研究。仪器测试表明，鲤鱼肉的硬度在蒸煮过程中逐渐增加，而骨和页岩的硬度则相反。感官测试也检测到硬度和脆性的类似变化。当清酒，米酒，被添加到汤，。这些特点。通过主观和客观测试更清楚地观察到肉和鳞片的变化。虽然使用高压蒸煮锅在1小时内可节省7-10小时的长蒸煮时间，但感官试验表明，普通蒸煮比高压蒸煮在Koikoku的适口性上更优越。

Kanroni (sweet-boiled fish) and Koikoku (soy bean paste soup of carp) are typical traditional cookings in Japan. Cultured rainbow trout : Salmo gaidneri and cultured carp : Cyprinus carpio were used as the samples in these experiments.In Kanroni, the sensory tests indicated that the treatment of baking raw trout decreased fishy ordor and increased the hardness of the fish meat and tensile strength of the fish skin. The meat of Kannroni which is made of baked trout was harder and more fragile than Kanroni of nontreatment trout. The proteins exuded from fish meat and fish skin during cooking were less in the case of baked fish, and amount of water soluble proteins of it was kept in the meat of Kanroni. The treatment of baking raw trout before simmmering made the cooking of Kanroni easy and texture and flavor more palatable.In Koikoku, experiments were-conducted to examine the changes of texture and decomposition of constitutional proteins of fish during cooking by sensory tests, physical and chemical measurements. Instrumental test revealed that the hardness of the carp meat increased gradually during cooking, while those of bones and shales oppositely decreased. Similar changes in hardness and fragility were also detected by the sensory tests. When sake, rice wine, was added to the soup, . these characteristic. changes in the meat and the scale were more clearly observed both by the subjective and objective tests. Although long cooking time of 7-10 hours can be saved by using high-presser cooking pot in one hour, , the sensory test suggested the superiority in palatability for Koikoku by the ordinary cooking than the high-presser cooking.