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首页> 外文期刊>Food science and technology research >Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet
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Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

机译：干燥对鲱鱼片（Clupea pallasii）的肌酸/肌酐比值及随后味觉的影响

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摘要

This study was conducted to investigate the effect of drying time on creatine/creatinine ratios, and subsequently taste of herring fillet. Creatine and creatinine contents were quantified during drying of herring fillet by hydrophilic interaction liquid chromatography (HILIC) and their effect on sensory perception was determined. Results showed that creatine content decreased significantly (p < 0.05), while creatinine content increased during the drying period. Creatinine/creatine ratio of herring fillet increased significantly (p < 0.05) up to the eighth day of drying and plateaued out thereafter. Sensory evaluation revealed that addition of a mixture of creatine and creatinine (at the ratio between 95:5 and 75:25) to the Japanese noodle soup resulted in optimum flavor enhancement of soup characteristics such as thickness, mouthful-ness and continuity. These results suggest that for dried herring fillet, optimum creatinine/creatine ratios are reached after 10 days of drying.
机译：进行这项研究是为了研究干燥时间对肌酸/肌酐比值以及随后鲱鱼片口味的影响。在鲱鱼片干燥期间，通过亲水相互作用液相色谱法（HILIC）定量肌酸和肌酐含量，并确定它们对感官知觉的影响。结果表明，在干燥期间肌酸含量显着降低（p <0.05），而肌酸酐含量增加。鲱鱼片中肌酐/肌酸的比例直到干燥的第八天都显着增加（p <0.05），此后达到稳定。感官评估表明，向日本面条汤中添加肌酸和肌酸酐的混合物（比例为95：5至75:25）可最佳地增强汤的特性，如稠度，口感和连续性。这些结果表明，对于干燥的鲱鱼片，在干燥10天后可达到最佳肌酐/肌酸比。

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  • 来源
    《Food science and technology research》 |2013年第4期|691-696|共6页
  • 作者

    A.K.M. Azad Shah; Masashi Ogasawara; Hideyuki Kurihara; Koretaro Takahashi;

  • 作者单位

    Division of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan ,School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh;

    Food Research & Development Laboratory, Kirin Kyowa Food Co. Ltd., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan;

    Division of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan;

    Division of Marine Life Science, Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    herring; seafood processing; creatine; creatinine; taste; sensory evaluation;

    机译：鲱鱼;海鲜加工;肌酸肌酐味道;感官评估;

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