Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -

贝类在烹饪和储存过程中味道特征的变化 - 为什么不生吃蛤？

基本信息

批准号：
12680125
负责人：
HATAE Keiko
金额：
$ 2.37万
依托单位：
OCHANOMIZU UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2001
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12680125/
关键词：
COCKLE COOKING TREATMENT HUMIDITY STABILIZING SHEET COLD STORAGE FRESHNESS ATP AND RELATED COMPOUND TEXTURE ATP関連化合物テクスチャー特性

项目摘要

Physicochemical changes of Japanese cockle foot parts occurring by cooking and during cold storage at 4℃ for 10 days were examined. Raw samples lost their weight by 27 % during cooking process at 85℃ for 15 s. Both raw and cooked samples lost their weight at the same extent of 22-23 % during the cold storage for 10 days. The levels of ATP and related compounds as well as those of free amino acids were higher in raw than cooked samples, although the former sample were found by the sensory evaluation to have stronger fishy odor. Raw samples started decreasing ATP content after 5 days of the cold storage, showing the K' values of 18 and 42 % after 5 and 7 days, respectively. The L value in Hunter scale color evaluation increased during the cold storage of raw samples, revealing the gradual disappearance of its original purple grey color. Meanwhile, the L value of cooked samples remained constant during the cold storage. The tensile strength of cooked samples was significantly higher than those of both raw samples before and after the cold storage, indicating increased toughness by cooking.The effects of humidity stabilizing sheet containing glycerol, pulp, and an absorbing polymer on raw cockle foot during cold storage were also examined. The raw samples wrapped in the humidity stabilizing sheet lost their weight by 32% during storage at 4℃ for 10 days because of dehydration. However the L value of wrapped samples remained constant during storage. Changes in the levels of ATP and related compounds and in the freshness indices indicate that samples wrapped in the sheet were superior to those without wrapping. Samples wrapped in the sheet remained their fresh appearance for a longer time than those without wrapping by the sensory evaluation.

检查了日本cock脚脚部通过烹饪而发生的物理化学变化，并在4℃的冷藏期间进行了10天。在烹饪过程中，原始样品在85℃烹饪过程中减轻了27％。在冷藏期间，原始样品和煮熟的样品都在22-23％的程度上损失了重量，持续了10天。 ATP和相关化合物的水平以及自由氨基酸的原始水平高于煮熟的样品，尽管通过感觉评估发现了前一种样品，具有更浓烈的腥味。冷藏5天后，原始样品开始降低ATP含量，分别显示了5天后的K'值为18和42％。在原始样品冷藏期间，猎人尺度评估中的L值增加了，揭示了其原始紫色灰色的等级消失。平均值，在冷藏期间，煮熟样品的L值保持恒定。煮熟的样品的拉伸强度明显高于冷藏前后两种原始样品的拉伸强度，表明烹饪的韧性增加。还检查了含有甘油，果肉的湿度稳定板的影响，以及在冷藏过程中对Raw Cockle脚的吸收聚合物的影响。在湿度稳定板上包裹的原始样品在4°储存期间因脱水而使重量减轻了32％。但是，包装样品的L值在存储期间保持恒定。 ATP和相关化合物的水平以及新鲜度指数的变化表明，包裹在纸张中的样品优于没有包裹的样品。与没有感觉评估包裹的样品相比，包裹在床单上的样品保持了更长的时间。