Effects of Cooking Processes on Texture and Umami Retention of Ruditapes philippinarum

Authors

Peipei YU, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Wuxi 214122 , China
Shuhan YANG, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Wuxi 214122 , China
Qixing JIANG, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Wuxi 214122 , ChinaFollow
Pei GAO, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Wuxi 214122 , China
Xiaojuan YU, Dandong Zhengrun Food Co ., Ltd., Dandong 118004 , China
Pengyi LI, Dandong Zhengrun Food Co ., Ltd., Dandong 118004 , China
Yi SUN, Dandong Zhengrun Food Co ., Ltd., Dandong 118004 , China
Chunye LI, Dandong Zhengrun Food Co ., Ltd., Dandong 118004 , China

Corresponding Author(s)

姜启兴（1977—），男，博士，教授，博士研究生导师，主要从事食品加工与保藏研究。E-mail：qixingj@163.com

Abstract

[Objective ] This study aims to explore the quality and umami changes of Ruditapes philippinarum during cooking.[Method ] The cooking loss rate,texture,amino acid nitrogen,free amino acids,flavor nucleotides,glycogen,and sensory quality of Ruditapes philippinarum were measured after cooking (at 85,90,95,and 100 ℃ for 1,2,3,4,and 5 min ).[Result ] At the same cooking temperature,the cooking loss rate and hardness of Ruditapes philippinarum increased with the increase in cooking time.At the cooking temperatures of 90 and 95 ℃,the mass fractions of amino acid nitrogen in Ruditapes philippinarum generally presented a decreasing trend as the cooking time increased within 1 to 5 min.At the same cooking temperature,the mass fractions of umami amino acids in Ruditapes philippinarum generally showed a decreasing trend as the cooking time increased within 1 to 4 min.When the cooking time was the same,the mass fractions of umami amino acids and the equivalent umami concentration (EUC ) in Ruditapes philippinarum generally exhibited a decreasing trend with the rise in cooking temperature.When cooked for 2 min,the glycogen was fully degraded,leading to a relatively high mass fraction of succinic acid and a good umami presentation.The total sensory evaluation score of Ruditapes philippinarum reached its highest,and the umami score was comparatively high after cooking at 90 ℃ for 2 min.[Conclusion ] Based on results of taste and quality,it was determined that the best umami of Ruditapes philippinarum was achieved when cooked at 90 ℃ for 2 min.The findings provide a theoretical basis for the processing quality and umami retention in freshly cooked Ruditapes philippinarum.

Publication Date

9-15-2025

First Page

118

Last Page

128

DOI

10.12441/spyswjs.20230225001

Recommended Citation

YU, Peipei; YANG, Shuhan; JIANG, Qixing; GAO, Pei; YU, Xiaojuan; LI, Pengyi; SUN, Yi; and LI, Chunye (2025) "Effects of Cooking Processes on Texture and Umami Retention of Ruditapes philippinarum," Journal of Food Science and Biotechnology: Vol. 44: Iss. 9, Article 12.
DOI: 10.12441/spyswjs.20230225001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss9/12

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