Influence of Different Steaming and Boiling Methods on the Taste of Procambarus clarkii

To investigate the impact of different cooking methods on the taste of Procambarus clarkii, this study compared four treatments: Hot steaming (HS), boiling in hot water (HB), cold steaming (CS), and boiling in cold water (CB). The changes in the taste of Procambarus clarkii meat were analyzed and evaluated by measuring free amino acids, nucleotides, organic acids, inorganic salt ions, electronic tongue analysis, and sensory evaluation. The results indicated that cooking treatments significantly altered the content of total free amino acids (TFAAs), umami-free amino acids (UFAAs), sweet-free amino acids (SFAAs), bitter-free amino acids (BFAAs), nucleotides, organic acids, and inorganic salt ions in Procambarus clarkii (P<0.05). Steaming and boiling in hot water treatments were more effective in retaining taste-active substances compared to cold treatments, with the HS group showing the highest content of total free amino acids (TFAAs) and a similar trend for umami nucleotides. Under hot steaming and boiling in hot water conditions, the retention of Na⁺, and PO₄³⁻ was better than under cold conditions (P<0.05). Different cooking treatments significantly affected the taste activity value (TAV) and equivalent umami concentration (EUC) of Procambarus clarkii (P<0.05), with the HS group having the highest EUC value. Sensory evaluation results indicated that the HS group had the highest acceptability (P<0.05). The study suggests that hot steaming and boiling in hot water treatments are beneficial for the expression of taste in Procambarus clarkii meat, with the HS treatment yielding the best taste.