Effects of Different Cooking Processes on Nutrients and Flavor Substances of Fotiaoqiang, Steamed Abalone with Shark’s Fin and Fish Maw in Broth

Abstract

In this study, the nutrients and flavor substances of Fotiaoqiang cooked by the traditional and modern cooking processes were evaluated by analysis of physicochemical indicators and the contents of free amino acids and taste nucleotides as well as using an electronic tongue, gas chromatography-ion mobility chromatography (GC-IMS) and principal component analysis (PCA). The results showed that different cooking processes had a significant impact on the fat content of Fotiaoqiang (P < 0.05). Taste-active nucleotides in Fotiaoqiang cooked by the traditional process could better combine with umami amino acids, imparting a better umami taste to Fotiaoqiang. The electronic tongue results showed that Fotiaoqiang cooked by the two processes were different mainly in bitterness and astringency. The GC-IMS results showed that Fotiaoqiang cooked by the traditional process contained more volatile flavor substances than that cooked by the modern process. PCA showed that there were great differences in the composition of volatile compounds between the two cooking processes. The findings of this study can provide a theoretical reference for the development and application of Fotiaoqiang products.

Keywords

• fotiaoqiang; free amino acids; taste-active nucleotides; electronic tongue; gas chromatography-ion mobility spectrometry; principal component analysis