Effects of Conservation Method and Time on Fatty Acid Composition, Taste, and Microstructure of Southern King Crab (Lithodes santollaMolina, 1782) Meat
| Autor: | Susana Risso, Amalia Antonia Carelli Albarracin |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Taste Arginine biology Lithodes santolla Fatty acid 04 agricultural and veterinary sciences Umami Aquatic Science Sweetness biology.organism_classification 040401 food science King crab Iodine value 0404 agricultural biotechnology chemistry Food science Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 26:731-743 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2017.1283380 |
| Popis: | This study reports the changes in fatty acids, taste, and microstructure of cooked southern king crab meat (Lithodes santolla) during storage at 0°C for 10 days and at −20°C for 90 days. At the end of both storage times, the iodine value decreased by 16.5%, while 83.5% of the initial fatty acid quality remained unchanged. The polyene ratio decreased by 32% at 0°C and 35.9% at −20°C, whereas the atherogenic and thrombotic indices remained at values that do not represent any risk to human health. Free amino acids that contribute to taste (taste activity value, TAV > 1) were: glycine and alanine (sweetness), arginine (bittersweetness), and histidine (bitterness). The bittersweet taste imparted by arginine (initial TAV = 16.4) was prevalent even at the end of frozen storage (TAV = 7.9). The umami taste was elicited by disodium 5′-adenosine monophosphate (AMP) nucleotide. The equivalent umami concentration in g MSG/100 g meat changed from 0.031 to 0.045 in refrigerated samples and to 1.6 in frozen samp... |
| Databáze: | OpenAIRE |
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