Analysis of Characteristic Taste Components of Soldier Crab (Mictyris brevidactylus)

doi:10.7506/spkx1002-6630-201814035

Abstract

Abstract: This study aimed to analyze the non-volatile taste compounds in soldier crab. Free amino acids, 5’-nucleotides, organic acids and inorganic ions were analyzed by an automatic amino acid analyzer and high performance liquid chromatography (HPLC) and inductively coupled plasma optical emission spectrometry (ICP-OES). The taste active compounds and their contribution were evaluated by taste activity value (TAV). Also, the synergistic effect between free amino acids and nucleotides was evaluated by equivalent umami concentration (EUC) (calculated as monosodium glutamate equivalent) method. The results indicated that arginine, histidine, glycine, glycine, alanine, glutamic, IMP, GMP and Na+ were the major contributors to the taste of crab meat. The EUC was 6.4 g/100 g, suggesting that the umami taste of soldier crab meat was very intense.

Key words: soldier crab, taste compounds, umami

CLC Number:

TS254.1

LIU Tiantian, LIANG Zhongyong, FAN Sihua, XIA Ning, CHEN Dewei. Analysis of Characteristic Taste Components of Soldier Crab (Mictyris brevidactylus)[J]. FOOD SCIENCE, 2018, 39(14): 236-241.

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Analysis of Characteristic Taste Components of Soldier Crab (Mictyris brevidactylus)

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