Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods

Yuyao Shi; Zehui Qiu; Mingyu Yin; Long Zhang; Yulong Zhao; Renyue Zhang; Wenzheng Shi; Xichang Wang

doi:10.1016/j.foodchem.2024.141902

Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods

Food Chem. 2024 Nov 2;464(Pt 3):141902. doi: 10.1016/j.foodchem.2024.141902. Online ahead of print.

Authors

Yuyao Shi¹, Zehui Qiu¹, Mingyu Yin¹, Long Zhang¹, Yulong Zhao¹, Renyue Zhang¹, Wenzheng Shi¹, Xichang Wang²

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
² College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address: [email protected].

PMID: 39515169
DOI: 10.1016/j.foodchem.2024.141902

Abstract

This study identified the key non-volatile taste components and characteristics in the abdominal muscle (AM) of Eriocheir sinensis under various thermal processing methods: boiling at rising temperature (BO-R), boiling at constant temperature (BO-C), steaming with water vapor (ST) and salt-baked (BK). The results showed that arginine (Arg), alanine (Ala), glycine (Gly), glutamate (Glu), 5'-AMP, histidine (His), lysine (Lys), proline (Pro), K⁺, PO₄^3-, betaine, succinic acid, and lactic acid were the key taste contributors, exhibiting taste activity values (TAV) higher than 1.0. Compared to BO groups, ST and BK group showed higher expression in SFAAs. BK exhibited the highest Arg, 5'-AMP contents, EUC (4.49 g MSG/100 g), and reduced BFAAs. The cluster and correlation analysis demonstrated that Arg, Ala, and His were identified as the primary differential components under various thermal degradation. These findings could deepen the understanding of taste for subsequent studies.

Keywords: 5′-ADP (PubChem CID 6022); 5′-AMP (PubChem CID 6083); 5′-ATP (PubChem CID 5957); 5′-GMP (PubChem CID 135398631); 5′-IMP (PubChem CID 135398640); 6-hypoxanthine (PubChem CID 78847); Abdominal muscle; Arginine (PubChem CID 5950); Aspartic acid (PubChem CID 5960); Betaine (PubChem CID 247); Citric acid (PubChem CID 311); Cystine (PubChem CID 67678); Eriocheir sinensis; Glucose (PubChem CID 5793); Glutamate (PubChem CID 33032); Glycine (PubChem CID 750); Histidine (PubChem CID 6274); Inosine (PubChem CID 135398641); Isoleucine (PubChem CID 6306); Lactic acid (PubChem CID 612); Leucine (PubChem CID 6106); Lysine (PubChem CID 5962); Malic acid (PubChem CID 525); Methionine (PubChem CID 6137); Non-volatile taste; Phenylalanine (PubChem CID 6140); Proline (PubChem CID 145742); Serine (PubChem CID 5951); Succinic acid (PubChem CID 1110); Tartaric acid (PubChem CID 875); Thermal processing; Threonine (PubChem CID 6288); Tyrosine (PubChem CID 6057); Umami; valine (PubChem CID 6287).