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

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Authors
Zhang, J.
Yao, Y.
Ye, X.
Fang, Zhongxiang
Chen, J.
Wu, D.
Liu, D.
Hu, Y.
Date
2013
Type
Journal Article

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Zhang, Jinjie and Yao, Yanjia and Ye, Xingqian and Fang, Zhongxiang and Chen, Jianchu and Wu, Dan and Liu, Donghong and Hu, Yaqin. 2013. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup. Journal of Food Science and Technology. 50 (3): pp. 542-548.
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Journal of Food Science and Technology
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NOTICE: This is the author’s version of a work in which changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication.

The final publication is available at Springer via http://doi.org/10.1007/s13197-011-0376-2

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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.