Effects of Microwave Processing on the Nutrition and Safety of Gastrodia and Fish Head Soup
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Abstract:
To investigate the effects of microwave processing on the quality of medicated fish soup with fish head and gastrodia as raw materials, the change rules of water-soluble protein, free amino acids, minerals, gastrodin, purine and sensory quality were studied by comparing microwave heating with conventional electric saucepan heating. The results showed that the microwave heating was more beneficial to the dissolution of small molecules such as amino acids, minerals, gastrodin, purine. The content of free amino acids in microwave soup was as high as 1.5 times of that of electric saucepan heating, but microwave heating had little effect on protein and other macromolecules; In terms of security, the content of purine cooked at a low microwave power of 200 W or short-term of 400 W was less than 15 mg/L, which could both satisfy safety requirements of gout patients and improve the flavor of soup; In terms of sensory evaluation, the score of sensory evaluation cooked by electric saucepan for 3 h was equal to that of microwave 400 W heating for 1 h, which reduced cooking cycle for 2 h successfully, so microwave processing was a more effective method compared with other conventional heating methods.
