Effect of cooking processes on tilapia aroma and potential umami perception  

作　　者：Danni Zhang Charfedinne Ayed Ian D.Fisk Yuan Liu 

机构地区：[1]Department of Food Science&Technology,School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China [2]Division of Food,Nutrition and Dietetics,School of Biosciences,University of Nottingham,Sutton Bonington Campus,Loughborough LE125RD,UK [3]University of Adelaide,North Terrace,Adelaide 5005,Australia

出　　处：《Food Science and Human Wellness》2023年第1期35-44,共10页食品科学与人类健康（英文）

基　　金：supported in part by the China Scholarship Council Fund

摘　　要：Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.

关 键 词：TILAPIA Thermal cooking process AROMA Off-note UMAMI 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]