Effects of Conservation Method and Time on Fatty Acid Composition, Taste, and Microstructure of Southern King Crab (Lithodes santolla Molina, 1782) Meat

• Autores: Risso, Susana Josefina; Carelli Albarracin, Amalia Antonia
• Año de publicación: 2017
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: Fatty Acids; Scanning Electron Microscopy; Southern King Crab; Taste Activity Value; Umami Flavor
• Institución: Consejo Nacional de Investigaciones Científicas y Técnicas

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.
Fil: Risso, Susana Josefina. Universidad Nacional de la Patagonia; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina