Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming

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Among various cooking methods, steaming is favored by many because it can cause less damage to nutrient components in muscle, retain the inherent food flavor, and reduce the generation of harmful substances. Steaming conditions are closely related to fish flavor, fat and protein oxidation, and digestibility. The black carp steamed for 4 to 14 min was studied in this article based on sensory assessment, electronic tongue, free amino acids, adenosine triphosphate (ATP)-related compounds, total nitrogen and non-protein nitrogen to explore the effect of steaming time on the taste substances and protein degradation of pickled black carp. The experimental result showed that the meat steamed within 8min tasted better, showing high tastiness. The sensory assessment score increased significantly to the maximum value of 82.33 at 6min. The content of umami and sweet amino acids increased significantly to the maximum value of 1.6801 g kg-1 at 6min. In the meantime, the IMP (inosine monophosphate) content was 1.9128 g kg-1 , with its taste activity value (TAV) reaching 7.65, which proved that IMP affected the taste most. Furthermore, the total nitrogen content was 30.77 g kg-1 , which meant protein degraded a great deal. Based on equivalent umami concentration (EUC) and its TAV, the meat tasted best at 6-8min. The longer the steaming time, the faster the protein degradation and the more the flavor precursors. The black carp pickled products (with a weight of 20 g, with the size of 3cm × 3 cm × 2cm) is suggested to be steamed for 6 to 8min. This conclusion provides a theoretical basis for its better taste quality. © 2020 Society of Chemical Industry.