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Characteristics of Taste Compounds of Red Snow Crab Cooker Effluent and Hepatopancreas for Developing a Crab-like Flavorant  

Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University)
Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 466-472 More about this Journal
Abstract
In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.
Keywords
red snow crab cooker effluent; hepatopancreas; taste compounds; crab-like flavor;
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Times Cited By KSCI : 1  (Citation Analysis)
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