Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing.

Food Chemistry
Long ZhangXichang Wang

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.

References

Sep 27, 2003·Comparative Biochemistry and Physiology. Part A, Molecular & Integrative Physiology·Raymond P HenryDavid W Towle
Sep 16, 2010·Journal of Agricultural and Food Chemistry·Daniel Festring, Thomas Hofmann
Mar 25, 2014·Journal of Agricultural and Food Chemistry·Yangfang YeChunlin Wang
Nov 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Vazhiyil Venugopal, Kumarapanicker Gopakumar

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