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The Effect of Different Preparation Methods on the Flavor of Farmed Takifugu obscurus

The Effect of Different Preparation Methods on the Flavor of Farmed Takifugu obscurus

Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2

1College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai Ocean University 201306, China
2Jiang Su Zhongyang Ecological Fishes Company Ltd., 226600, China

*      Corresponding author: nptao@shou.edu.cn

 

Fig. 1.

Takifugu obscurus sensory evaluation results (n=14). RM, raw meat; SM, steamed meat; BM, boiled meat; RL, raw liver; SL, steamed liver; FL, fried liver; SLW, steamed liver water; FLW, fried liver water; SLS, steamed liver soup; FLS, fried liver soup.

Fig. 2.

Taste profile radar map of Takifugu obscurus sensory evaluation (n=14). For Abbreviations, see Figure 1.

Fig. 4.

Free amino acid contents in different treatments. UAA, umami amino acids; SAA, sweet amino acids; BAA, bitter amino acids. For abbreviations, see Figure 1.

Fig. 5.

Nucleosides graph on HPLC of mixed standard samples.

Fig. 6.

Nucleotide contents in Takifugu obscurus at different preparation: A, meat; B, liver; C, soup. For abbreviations, see Figure 1.

1
Fig. 3.

Results of PCAs of E-tongue. For abbreviations, see Figure 1.

Pakistan Journal of Zoology

August

Vol. 50, Iss. 4, Pages 1199-1600

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