Abstract:

Free amino acids are one of the most important groups of taste-active components in the meat of Chinese mitten
crab (Eriocheir sinensis). In this study, the free amino acids in four parts, i.e. abdominal muscle, crab paste, periopods
muscle and crab claw muscle, of male E. sinensis processed by either steaming or boiling were analyzed and their impacts on
the taste were evaluated by taste active values (TAV). The results showed that both processing methods had great influences
on the contents of free amino acids in different parts of E. sinensis. The highest and lowest levels of free amino acids were
found respectively in crab claw muscle and crab paste. In all four parts of male E. sinensis, the contents of alanine, glycine,
arginine and proline were higher while the TAV of alanine, glutamic acid, glycine, methionine and arginine were higher.
Through hierarchical cluster analysis, four parts could be categorized into three groups: abdominal muscle and periopods
muscle, crab paste, and crab claw muscle. The most similar profile of free amino acids was found between the abdominal
muscle and periopods muscle.

Key words: Eriocheir sinensis, free amino acids, steaming processing, boiling processing, taste-active values (TAV)