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Studies on cooking method for improvement in palatability and nourishment of shellfishes

改善贝类适口性和营养性的烹调方法研究

基本信息

批准号：
21700737
负责人：
YONEDA Chie
金额：
$ 3万
依托单位：
Chiba University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Young Scientists (B)
财政年份：
2009
资助国家：
日本
起止时间：
2009 至 2010
项目状态：
已结题

项目摘要

Live and frozen short-neck clams stored at -20℃ for 2 weeks were cooked in boiling water, and the extractive components of each hot-water extract and cooked soft parts were examined. The levels of total free amino acids and succinic acid in the hot-water extracts prepared from the live and frozen samples were not significantly different, whereas the levels of adenosine 5'-monophosphate (AMP), inosine 5'-monophosphate (IMP) and inosine in the extract of the frozen samples were higher than those from the live samples. A sensory evaluation revealed that the extract of frozen samples was stronger in umami and overall preference than that of the live samples. Live short-neck clams and freshwater clams were cooked in water, and minerals of each hot-water extract and cooked soft parts were examined. The rate eluted into hot-water extracts from short-neck clams were more than 75% for Na, K, and Ca, while it was less than 60% for Mg and Fe. The elution rates of Na, K, Ca, Mg, and Fe in hot-water extracts from freshwater clams were 96%, 86%, 89%, 84%, and 66%, respectively.

将在-20℃下保存2周的活的和冷冻的短颈蛤在沸水中煮熟，并检查每种热水提取物和煮熟的软部的提取成分。活体和冷冻样品制备的热水提取物中总游离氨基酸和琥珀酸的水平没有显着差异，而冷冻样品提取物中5'-单磷酸腺苷（AMP）、5'-单磷酸肌苷（IMP）和肌苷的水平高于活体样品。感官评价显示，冷冻样品的提取物在鲜味和总体偏好上比活样品的提取物更强。将活的短颈蛤和淡水蛤在水中煮熟，并检查每种热水提取物和煮熟的软部分的矿物质。短颈蛤热水提取物中Na、K、Ca的溶出率均大于75%，而Mg、Fe的溶出率小于60%。淡水蛤热水提取物中Na、K、Ca、Mg和Fe的洗脱率分别为96%、86%、89%、84%和66%。