COOKED BLUE-CRAB CLAW MEAT AROMA COMPARED WITH LUMP MEAT

被引：14

作者：

CHUNG, HY

CHEN, F

CADWALLADER, KR

机构：

[1] MISSISSIPPI STATE UNIV, DEPT FOOD SCI & TECHNOL, MISSISSIPPI STATE, MS 39762 USA

[2] LOUISIANA STATE UNIV, CTR AGR, LOUISIANA AGR EXPT STN, DEPT FOOD SCI, BATON ROUGE, LA 70803 USA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 02期

关键词：

BLUE CRAB; LUMP MEAT; CLAW MEAT; CRAB AROMA;

D O I：

10.1111/j.1365-2621.1995.tb05657.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sensory evaluation of claw and lump crabmeats by sniffing indicated no aroma difference (p > 0.05); however, differences (p < 0.05) were found between the taste and aromatics of aqueous extracts of both meats. Eleven aroma notes (combined total) were found in the meats by aroma extract dilution analysis (AEDA). Flavor dilution factors for compounds common to both meats were not statistically different (p > 0.05). Aroma notes found to have highest intensity in both meats were: meaty/salty/soy sauce [3-(methylthio)-propanal], sweet/fruity, metallic/rubber/gasoline, nutty/popcorn [2-acetyl-1-pyrroline], nutty/popcorn, pine/sweet/hay/dry seaweed, and mushroom/solvent.

引用

页码：289 / +

页数：1

共 29 条

[1] INFLUENCE OF PH, NUTRIENT AVAILABILITY, AND GROWTH-RATE ON AMINE PRODUCTION BY BACTEROIDES-FRAGILIS AND CLOSTRIDIUM-PERFRINGENS [J].