不同蒸制方式下太湖蟹感官评定及营养价值比较

Comparison sensory evaluation and nutritional value of taihu crab steamed by different methods

对比明火蒸锅与电蒸箱两种蒸制工具对太湖蟹感官评定及营养价值的影响。通过失重率、水分和感官3个过程指标,确定电蒸箱和明火蒸锅蒸制太湖蟹的感官最佳时间;比较了两种蒸制方式的最佳条件下,太湖蟹蟹肉和蟹黄/膏的基本营养成分、维生素、氨基酸、脂肪酸和功能性成分。结果表明:两种蒸制方式下的太湖蟹的失重率随着蒸制时间的延长而上升,可食部的水分逐渐下降;电蒸箱和明火蒸锅蒸制的最佳感官时间分别为25,20min,在该条件下,电蒸箱蒸制蟹的基本营养成分和维生素含量均高于明火蒸锅蒸制;氨基酸总量、必需氨基酸和呈味氨基酸含量也优于明火蒸锅蒸制;电蒸箱蒸制蟹的单不饱和脂肪酸(MUFAs)所占比例显著高于明火蒸锅,且DHA(C_(22:6))和虾青素含量均为明火蒸锅的2倍以上。该研究对日常烹调和企业生产都具有一定的指导意义。

The aim of this current study was to,under the premise of the best sensory quality,assess the effect of gas heated and electric steamers on the nutritional quality of Taihu crabs（Eriocheir sinensis）.Based on the sensory evaluation of Taihu crabs,the optimal steaming conditions of two methods were obtained combined weight loss rates and water contents during cooking process,firstly.Under the steam condition with the best sensory quality,the nutritional quality i.e.basic nutritional components,vitamins,amino acids,fatty acids and functional components,subsequently were analyzed and assessed.The results showed that their weight loss rates increased but water contents decreased with prolonging steaming time in the both steam methods.The optimal steam time of electric steamer and gas heated steamer was 25 and 20 min,respectively.Under the optimal steam condition,compared with the samples steamed by gas heated steamer,the samples steamed by electric steamer showed significantly better characteristics,such as basic nutritional value,vitamin contents,the contents of total,essential,delicious amino acids,and the ratio of monounsaturated fatty acids（MUFAs）.Moreover,the contents of DHA（C22：6）and astaxanthin steamed by electric steamer were more than 2-folds than those of gas heated steamer.The results showed good guiding significance for daily cooking and central kitchen.