Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>)
Silver carp (<i>Hypophthalmichthys molitrix</i>) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents we...
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/17/3169 |
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| author | Yin Zhang Pengcheng Zhang Haichuan Peng Qiuyue Chen Xiaolei Jiao Jianlin Jia Zhongli Pan Jie Cheng Linguo Wang |
| author_facet | Yin Zhang Pengcheng Zhang Haichuan Peng Qiuyue Chen Xiaolei Jiao Jianlin Jia Zhongli Pan Jie Cheng Linguo Wang |
| author_sort | Yin Zhang |
| collection | DOAJ |
| description | Silver carp (<i>Hypophthalmichthys molitrix</i>) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (<i>p</i> < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (<i>p</i> < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat. |
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| language | English |
| last_indexed | 2024-03-10T23:24:10Z |
| publishDate | 2023-08-01 |
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| series | Foods |
| spelling | doaj.art-ea32c020027841eb8bed018406c817ca2023-11-19T08:07:51ZengMDPI AGFoods2304-81582023-08-011217316910.3390/foods12173169Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>)Yin Zhang0Pengcheng Zhang1Haichuan Peng2Qiuyue Chen3Xiaolei Jiao4Jianlin Jia5Zhongli Pan6Jie Cheng7Linguo Wang8Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaNeijiang Academy of Agricultural Sciences, Neijiang 641099, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaDepartment of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USAMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaSilver carp (<i>Hypophthalmichthys molitrix</i>) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (<i>p</i> < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (<i>p</i> < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.https://www.mdpi.com/2304-8158/12/17/3169silver carpbasic nutrientsgas chromatography–mass spectrometryflavor compounds |
| spellingShingle | Yin Zhang Pengcheng Zhang Haichuan Peng Qiuyue Chen Xiaolei Jiao Jianlin Jia Zhongli Pan Jie Cheng Linguo Wang Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>) Foods silver carp basic nutrients gas chromatography–mass spectrometry flavor compounds |
| title | Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>) |
| title_full | Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>) |
| title_fullStr | Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>) |
| title_full_unstemmed | Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>) |
| title_short | Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>) |
| title_sort | effects of cooking processes on protein nutritional values and volatile flavor substances of silver carp i hypophthalmichthys molitrix i |
| topic | silver carp basic nutrients gas chromatography–mass spectrometry flavor compounds |
| url | https://www.mdpi.com/2304-8158/12/17/3169 |
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