14 research outputs found
Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais
Full text linkRELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY-CURED HAM
No full textNon-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time
No full textEffect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product
No full textInfluence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese
No full textA comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig
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Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
Get PDFCooking 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
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams
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