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
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.
Fig. 3.
Results of PCAs of E-tongue. For abbreviations, see Figure 1.
October 2018
Vol. 50, Iss. 5, Pages 1601-1998
