FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (18): 268-276.doi: 10.7506/spkx1002-6630-20221031-311

• Component Analysis • Previous Articles    

Effect of the Addition of Scallion, Ginger and Perilla on the Changes in Volatile Compounds and ATP and Related Compounds in Pre-prepared Ovalipes punctatus

WANG Qingzheng, XU Yanru, LIU Min, GU Guizhang, XU Dalun, ZHANG Jinjie   

  1. (1. College of Food and Pharmaceutical, Ningbo University, Ningbo 315211, China; 2. Huzhou Institute for Food and Drug Control, Huzhou 313000, China)
  • Published:2023-09-29

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Abstract: The effects of scallion, ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated. The results of sensory evaluation showed that all three garnishes had a deodorizing effect, with scallion being most effective. Ginger could impart a strong pungent flavor to crab meat, and perilla could endow crab meat with a rich and strong odor. There were significant differences in the volatile odor components of crab meat without (control) and with added garnish, the latter containing a richer variety of volatile compounds. A total of 47 volatile compounds were identified in the control group, and 50 in crab meat with added scallion. Scallion addition decreased the relative contents of fishy odorants such as hexanal, heptaldehyde, octanal, nonanal, and 1-octen-3-ol. Fifty-six volatile compounds were identified in crab meat with added ginger, including 14 aldehydes such as decanal and 3-methylbutyraldehyde, which could impart good fruity, nutty and floral aromas to crab meat. Totally 70 volatile compounds were detected in crab meat with added perilla, including 15 key volatile compounds such as ketones, esters and pyrazines in rich amounts, making the flavor more unique. Adding garnishes did not change the degradation pathway of adenosine triphosphate (ATP) in crab meat at high temperature, but affected the degradation of related compounds. The content of adenine (Ad) in the ginger addition group was highest, 1.95 mg/100 g. The content of IMP in the perilla addition group was highest, 72.52 mg/100 g, contributing to the distinctive umami taste. In the scallion addition group, which had the weakest bitter taste, the contents of hypoxanthine riboside (HxR) and hypoxanthine (Hx) were lowest, 2.12 and 3.69 mg/100 g, respectively. The findings of this study may provide a technical and theoretical basis for the development of high-quality pre-prepared Ovalipes punctatus products.

Key words: Ovalipes punctatus; prepared dishes; volatile compounds; taste; adenosine triphosphate and related compounds

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