Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing.
Food Chem
; 343: 128409, 2021 May 01.
Article
em En
| MEDLINE
| ID: mdl-33218856
ABSTRACT
We investigated the effect of temporary rearing in brackish water on the taste quality in meat of crab cooked. The main salinity-responsive factors included 5'-nucleotides and free amino acids (FAAs) in crab meat that were identified using tri-step infrared spectroscopy. Compared to the fresh water group, the contents of 5'-adenosine monophosphate and 5'-inosine monophosphate in the brackish water group significantly increased in the 2nd week and decreased in the 6th week, respectively. The contribution ratio of umami FAAs increased from 8.1 to 13.5% in the 4th week in the brackish water group, showing maximum value of equivalent umami concentration. Moreover, Ca2+ and Cl- contents significantly increased in the 4th and 6th weeks, respectively (P < 0.05). Infrared spectroscopy was an effective method to identify the taste components. With respect to the taste quality, four weeks were determined as the best period for temporary rearing of the crab in brackish water.
Palavras-chave
5ʹ-Nucleotides; 5'-AMP (PubChem CID: 6083); 5'-GMP (PubChem CID: 135398631); 5'-IMP (PubChem CID: 135398640); Aspartic acid (PubChem CID: 5960); Betaine (PubChem CID: 247); Eriocheir sinensis; Free amino acids; Glucose (PubChem CID: 5793); Glutamic acid (PubChem CID: 33032); Inorganic ions; Meat extract; Potassium bromide (PubChem CID: 253877); Succinic acid (PubChem CID: 1110); Tri-step infrared spectroscopy; Trimethylamine N-oxide (PubChem CID: 1145); Umami
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Frutos do Mar
/
Paladar
/
Águas Salinas
/
Aquicultura
/
Braquiúros
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article