Effects of Conservation Method and Time on Fatty Acid Composition,Taste, and Microstructure of Southern King Crab (Lithodes santolla Molina, 1782) Meat |
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| Authors: | Susana J Risso Amalia A Carelli |
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| Institution: | 1. Department of Biochemistry, National University of Patagonia San Juan Bosco (UNPSJB), Comodoro Rivadavia, Chubut, Argentina;2. Chemical Engineering Pilot Plant (PLAPIQUI), National University of South, National Scientific and Technical Reaserch Council (CONICET), Bahía Blanca, Argentina |
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| Abstract: | This study reports the changes in fatty acids, taste, and microstructure of cooked southern king crab meat (Lithodes santolla) during storage at 0°C for 10 days and at ?20°C for 90 days. At the end of both storage times, the iodine value decreased by 16.5%, while 83.5% of the initial fatty acid quality remained unchanged. The polyene ratio decreased by 32% at 0°C and 35.9% at ?20°C, whereas the atherogenic and thrombotic indices remained at values that do not represent any risk to human health. Free amino acids that contribute to taste (taste activity value, TAV > 1) were: glycine and alanine (sweetness), arginine (bittersweetness), and histidine (bitterness). The bittersweet taste imparted by arginine (initial TAV = 16.4) was prevalent even at the end of frozen storage (TAV = 7.9). The umami taste was elicited by disodium 5′-adenosine monophosphate (AMP) nucleotide. The equivalent umami concentration in g MSG/100 g meat changed from 0.031 to 0.045 in refrigerated samples and to 1.6 in frozen samples. A loss of the original fibrous structure of the meat was evidenced during both treatments. Refrigerated samples presented a disintegrated and homogeneous texture at 10 days, while freezing formed a spongy tissue at 90 days. |
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| Keywords: | southern king crab fatty acids taste activity value umami flavor scanning electron microscopy |
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