Development of cooking method to enhance palatability and functionality of fish

开发增强鱼的适口性和功能性的烹饪方法

• 批准号: 20500683
• 负责人: TAKAMURA Hitoshi
• 金额: $ 3万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20500683/
• 关键词: 調理と加工; 魚; 嗜好性; 機能性; におい; 揮発性成分; 抗酸化成分; 調理

In order to develop the cooking method to enhance the palatability and functionality of fish, the changes of flavor and functional components in fish were analyzed during cooking with vegetable condiments containing antioxidants, which suppress the formation of lipid oxidation products. Cooking with vegetable condiments decreased volatile compounds due to lipid oxidation. Though cooking without vegetable condiments decreased antioxidant activity, cooking with vegetable condiments increased antioxidant activity. These results suggest that cooking with vegetable condiments enhances palatability and functionality of fish.

为了开发提高鱼肉适口性和功能性的烹饪方法，研究了添加抗氧化剂的蔬菜调味品在烹饪过程中鱼肉风味和功能性成分的变化。烹调与蔬菜调味品减少挥发性化合物由于脂质氧化。虽然没有蔬菜调味品的烹饪降低了抗氧化活性，但用蔬菜调味品烹饪增加了抗氧化活性。这些结果表明，烹饪与蔬菜调味品提高鱼的适口性和功能性。

项目成果

嗜好性及び機能性に優れた魚の調理法の開発

开发具有优良适口性和功能性的鱼类烹饪方法

• 发表时间: 2011
• 作者: 藤田悠;輿あかね;高村仁知
• 通讯作者: 高村仁知