Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup
Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C h...
| Main Authors: | , , , , , , , |
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| Format: | Journal Article |
| Published: |
Springer (India) Private Ltd.
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/21221 |
| _version_ | 1848750529257144320 |
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| author | Zhang, J. Yao, Y. Ye, X. Fang, Zhongxiang Chen, J. Wu, D. Liu, D. Hu, Y. |
| author_facet | Zhang, J. Yao, Y. Ye, X. Fang, Zhongxiang Chen, J. Wu, D. Liu, D. Hu, Y. |
| author_sort | Zhang, J. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup. |
| first_indexed | 2025-11-14T07:38:17Z |
| format | Journal Article |
| id | curtin-20.500.11937-21221 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:38:17Z |
| publishDate | 2013 |
| publisher | Springer (India) Private Ltd. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-212212019-02-19T05:35:00Z Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup Zhang, J. Yao, Y. Ye, X. Fang, Zhongxiang Chen, J. Wu, D. Liu, D. Hu, Y. Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup. 2013 Journal Article http://hdl.handle.net/20.500.11937/21221 10.1007/s13197-011-0376-2 Springer (India) Private Ltd. fulltext |
| spellingShingle | Zhang, J. Yao, Y. Ye, X. Fang, Zhongxiang Chen, J. Wu, D. Liu, D. Hu, Y. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup |
| title | Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup |
| title_full | Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup |
| title_fullStr | Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup |
| title_full_unstemmed | Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup |
| title_short | Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup |
| title_sort | effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (casassius auratus) soup |
| url | http://hdl.handle.net/20.500.11937/21221 |