【摘要】 为探讨烹饪方式对中华绒螯蟹感官品质的影响,分析冷水蒸制、冷水煮制、热水蒸制、热水煮制4种熟制方式对中华绒螯蟹不同部位游离氨基酸、核苷酸及虾青素含量的影响,同时进行感官评定。结果表明:热水处理组肌肉和性腺中游离氨基酸总量、鲜味氨基酸总量、头胸甲中的虾青素含量均显著高于冷水处理组(P<0.05);感官评定结果显示4种烹饪方式对中华绒螯蟹可食部分红度、甜味影响显著(P<0.05),其中热水熟制组性腺较甜,冷水蒸制组性腺和肝胰腺较红,总体上热水蒸制组得分最高。热水蒸制是烹饪中华绒螯蟹的优选方式。更多还原

【Abstract】 Steaming and boiling,the two main methods to cook Chinese mitten crab(Eriocheir sinensis),were investigated,started from hot water and cold water respectively.In order to screen optimal cooking method,the content of free amino acid,nucleotide and astaxanthin in edible parts as well as head shell were compared among crabs cooked in four condition,i.e.steaming with cold and hot water respectively and boiling with cold and hot water respectively.The results showed that the total free amino acids content and the total umami amino acids in muscle and gonad,and astaxanthin content in head shell of crab cooked with hot water were significantly higher than that cooked with cold water(P < 0.05).Sensory evaluation showed that cooking condition influenced the redness and sweetness of edible parts significantly(P < 0.05),with most redness observed in gonad and hepatopancreas of crab cooked by steaming with cold water,and more sweetness noticed in gonad of crab cooked with hot water.However,in general,steaming with hot water obtained the highest score in sensory evaluation.These results suggested it was optimal to cook crabs by steaming with hot water.更多还原