title: Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.
abstract: 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.
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Jinjie
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Yanjia
authors.initials: Y
authors.lastname: Yao
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China ; School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, Qld 4072 Australia.
authors.forename: Zhongxiang
authors.initials: Z
authors.lastname: Fang
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Jianchu
authors.initials: J
authors.lastname: Chen
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Dan
authors.initials: D
authors.lastname: Wu
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Donghong
authors.initials: D
authors.lastname: Liu
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310029 Zhejiang Province China.
authors.forename: Yaqin
authors.initials: Y
authors.lastname: Hu
keywords: Cooking temperature; Crucian carp; Flavour; Hydrolysates; Protein