Effect of Different Cooking Methods on the Flavor of <i>Procambarus clarkii</i>

HU Chuanfeng; QIU Wenxing; LIU Xuan; WANG Shizhe; QIAO Yu; TU Ziyi; CAO Feng; LIU Shuangquan

doi:10.13386/j.issn1002-0306.2024050038

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HU Chuanfeng, QIU Wenxing, LIU Xuan, et al. Effect of Different Cooking Methods on the Flavor of Procambarus clarkii[J]. Science and Technology of Food Industry, 2025, 46(9): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050038.

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Effect of Different Cooking Methods on the Flavor of Procambarus clarkii

HU Chuanfeng^{1, 2,},
QIU Wenxing^{1, 2},
LIU Xuan^{1, 2},
WANG Shizhe^{1, 2},
QIAO Yu^2, ,,
TU Ziyi³,
CAO Feng⁴,
LIU Shuangquan⁵

1.
School of Life and Health Science, Hubei University of Technology, Wuhan 430068, China
2.
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
3.
HuBei Crawfish Industrial Tech Ltd, Qianjiang 433199 China
4.
Wuhan Liangzihu Aquatic Processing Co., Ltd., Wuhan 430299 China
5.
National Agricultural Science and Technology Park, Daqiao New District, Jiangxia District, Wuhan City, Hubei Province, P. R. China, Wuhan 430205 China

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Received Date: May 06, 2024
Available Online: March 02, 2025

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Abstract

Abstract

To investigate the influence of various cooking methods on the flavor profile of Procambarus clarkii (crayfish), a comparative study was conducted employing steaming, boiling, deep-frying, air-frying, microwave irradiation, and roasting as the culinary techniques. The resultant volatile organic compounds (VOCs) were characterized using gas chromatography coupled with ion mobility spectrometry (GC-IMS). Subsequent multivariate statistical analyses were performed, including orthogonal partial least squares discriminant analysis (OPLS-DA) for discriminant modeling and principal component analysis (PCA) for data dimensionality reduction and visualization. The taste attributes of the cooked crayfish were further assessed through the quantification of free amino acids and nucleotides, as well as by employing a sensory evaluation system utilizing an electronic tongue. By quantifying free amino acids and nucleotides, as well as utilizing electronic tongue technology, the subtle changes in the taste profile of Procambarus clarkii were assessed. The findings revealed that across the six distinct cooking methods applied to Procambarus clarkii, a total of 35 volatile compounds were identified, comprising 5 alcohols, 16 aldehydes, 7 ketones, 4 esters, 1 heterocyclic compound, 1 sulfur compound, and 1 hydrocarbon. Significant differences were observed among the culinary methods (P<0.05). Microwave heating, steaming, and frying yielded a more diverse array of aromas, with the fried samples exhibiting the greatest number of aroma-active compounds, such as methyl 2-methylbutanoate and (E)-2-heptenal, which lent a distinctive fatty aroma to the fried Procambarus clarkii, heightening its sensory quality. Boiling, on the other hand, increased umami amino acids and nucleotides while reducing bitter amino acids in the shrimp, reaching a peak equivalents of umami concentration (EUC) of 23.6 g MSG/100 g. The total amount of free amino acids obtained by roasting was the largest, but the content of umami amino acids was the lowest, and the sensory quality was relatively low. Consequently, frying and boiling emerge as the preferred cooking methods for optimizing the flavor profile of Procambarus clarkii.
- Procambarus clarkii,
- cooking method,
- volatile flavour compounds,
- taste compounds,
- multivariate statistical analysis

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