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

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  • Food Science and Technology
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Abstract

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 <1 in EV. Equivalent umami concentrations were 2.71 and 9.00 g MSG/100 g in EV and RTs, respectively, indicating that umami taste in both by-products was very intense. EV and RTs have high nutritional and flavor qualities and could be utilized as flavors and functional food ingredients.

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Acknowledgments

This work was supported by grants from the Industrial System Project of Chinese Mitten Crab of Shanghai Municipal Agriculture Commission (Grant No. D-8003-10-0208) and the Funding Program for Outstanding Dissertations (Grant No. A1-0209-14-0900-162 and B-9600-12-000110).

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We declare that we have no conflicts of interest.

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

    Yan-Ru Guo, Sai-Qi Gu, Xi-Chang Wang, Ke-Jin Zhuang, Shuai Wang & Jing Shi

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  1. Yan-Ru Guo
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  2. Sai-Qi Gu
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Correspondence to Yan-Ru Guo.

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Guo, YR., Gu, SQ., Wang, XC. et al. Nutrients and non-volatile taste compounds in Chinese mitten crab by-products. Fish Sci 81, 193–203 (2015). https://doi.org/10.1007/s12562-014-0816-9

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