Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang, Jinjie; Yanjia, Yao; Ye, Xingqian; Fang, Zhongxiang; Chen, Shiguo; Wu, Dan; Liu, Donghong; Hu, Yaqin

doi:10.1007/s13197-011-0376-2

Cited by 43 publications

(35 citation statements)

References 29 publications

(25 reference statements)

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“…The results were consistent with Zhang et al. (), who reported that Arg, Glu, Ala and Asp were regarded as the major FAAs in crucian carp soup. This study showed that the levels of each FAA gradually reduced with increasing RS and SS, except for Asp and Lys.…”

Section: Resultssupporting

confidence: 93%

Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup

Li¹,

Zhu

et al. 2018

Animal Science Journal

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This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS. Hexanal, (E)-2-decenal, (E,E)-2,4-decadienal and 2-pentyl furan were described as the primary odorants. SS showed significantly lower values (p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS. The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS.

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Section: Resultssupporting

confidence: 93%

Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup

Li¹,

Zhu

et al. 2018

Animal Science Journal

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“…These decreases in FAAs in the chicken meat could be due to the migration of the original FAA from the chicken meat into the broth and/or to the degradation of proteins and small peptides. [27] Krasnow et al [24] reported that there was no significant breakdown of proteins into their constituent amino acids in boiled chicken meat even after cooking for 4 h. Thus, the decreased FAA content in the chicken meat observed herein can be attributed to enhanced migration from the boiled meat into the broth, as evidenced by the increases of FAAs in the chicken broth. [7] Rotola-Pukkila et al [11] have reported that the FAAs in pork meat remain constant during cooking at 80°C for 120 min.…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 55%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

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“…The metabolite contents were calculated Foods 2020, 9, 513 10 of 13 through equating the integrals of the NMR signal (least overlapping ones) in relation to that of the internal reference (TSP) with a known concentration. Table 2 (list of coefficients) shows the metabolite content with SPH containing the highest total content of total FAAs (10.42 mg/g) compared with that in SPHSS (8.77 mg/g) and MRPH (5.17 mg/g); this could be caused by the migration of the original FAAs from the meat into the broth or by the degradation of the proteins and small peptides in soy sauce [17,18]. In addition, the ultra-fine powder could also promote the permeability characteristics of the meat under the heating conditions.…”

Section: The Analysis Of Metabolites Of Sphss Sph and Mrphmentioning

confidence: 99%

Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

Pan

Wang

et al. 2020

Foods

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Stewed pork-hock in soy sauce (SPHSS) is a cuisine that is stewed in broth with abundant taste-active compounds. Broth plays an important role in determining the meat taste. In order to promote the comprehensive utilization of the broth we treated it by spray drying, and secondary processed it into reconstituted broth. Two new products: SPH (stewed pork-hock with reconstituted broth) and MRPH (marinated and roasted pork-hock with reconstituted broth) were processed. Their metabolome consisted of amino acids, sugars, organic acids, nucleic acids and their derivatives. PC1 and PC2 explained a total of 63.07% and 35.31% of the variation, respectively. All the metabolite levels in SPH were higher than those in SPHSS, except for histidine and phosphorylcholine. SPH kept the highest levels of total FAAs and total sugars, which corresponded to the highest score of overall taste in the three products. These results demonstrated that reconstituted broth can promote the metabolite concentration in and improve the taste of pork-hock. Compared with marinating and roasting, reconstituted broth was more suitable for stewing pork-hock. This study preliminarily explored a feasible method to comprehensively utilize the surplus broth in food processing. SPH with a shortened processing time by a reconstituted broth have potential application in the industry due to the high concentrations of taste metabolites.

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Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Cited by 43 publications

References 29 publications

Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup

Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

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