Nutrients and non-volatile taste compounds in Chinese mitten crab by-products

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• 作者：Yan-Ru Guo ; Sai-Qi Gu ; Xi-Chang Wang ; Ke-Jin Zhuang ; Shuai Wang…
• 关键词：Chinese mitten crab ; By ; product ; Nutrients ; Taste ; Fatty acid ; Amino acid ; 5-nucleotides ; Minerals
• 刊名：Fisheries Science
• 出版年：2015
• 出版时间：January 2015
• 年：2015
• 卷：81
• 期：1
• 页码：193-203
• 全文大小：257 KB
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• 刊物主题：Fish & Wildlife Biology & Management; Freshwater & Marine Ecology; Food Science;
• 出版者：Springer Japan
• ISSN：1444-2906

文摘

Edible viscera (EV) and remainder tissues (RTs) are two by-products of Chinese mitten crab. The objective of this study was to assess the nutrient and non-volatile taste compound contents of EV and RTs. EV and RTs were high in fat (25.35?%) and protein (16.46?%), respectively. Both by-products were good sources of Zn, Fe, and Cu. Both samples contained unsaturated fatty acids (75?% of the total fatty acids) and a balanced ratio of essential fatty acids. The total amino acid content relative to protein in EV and RTs were 77.62 and 66.74?g/100?g, respectively. Alanine (sweet), glutamate (umami), and arginine (bitter/sweet) were the predominant free amino acids that contributed to pleasant flavors due to their taste activity values (TAVs)?>1. TAVs of disodium 5-adenosine monophosphate, disodium 5-guanosine monophosphate, and disodium 5-inosine monophosphate were?>1 in RT but?