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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.

研究了日本扇贝足部在4℃下蒸煮和冷藏10天后的理化变化。15个S在85℃的蒸煮过程中，生样品的失重率为27%，冷藏10天的生样品和熟样品的失重率均为22-23%。虽然感官评定发现生的样品有更强的鱼腥味，但生的样品中的ATP和相关化合物的含量以及游离氨基酸的含量都高于煮熟的样品。原料样品在冷藏后第5天开始下降，第5天和第7天的K‘值分别为18%和42%。在原料冷藏过程中，亨特量表颜色评价中的L值增大，显示其原有的紫灰色逐渐消失。同时，在冷藏过程中，熟制样品的L值保持不变。在冷藏前后，蒸煮样品的抗拉强度均显著高于生样品，说明蒸煮提高了韧性。同时考察了含有甘油、纸浆和吸水性聚合物的保湿片对生贝壳脚冷藏过程中的影响。用保湿片包裹的生料在4℃条件下存放10天，由于脱水，失重32%。而包装样品的L值在贮藏过程中保持不变。ATP及相关物质水平和新鲜度指数的变化表明，薄膜包裹的样品优于未包裹的样品。通过感官评价，包裹在床单中的样品比没有包裹的样品保持其新鲜外观的时间更长。