Taste evaluations of ovigerous and soft-shelled female swimming crab Portunus trituberculatus meat extracts

摘要

Differences in the taste of the meat of hard-shelled, ovigerous and soft-shelled female swimming crabs Portunus trituberculatus were investigated. To quantify taste, hot-water extracts were prepared and then a sensory test and a taste-sensor analysis were performed. Sensory testing revealed that the ovigerous and soft-shelled crabs were inferior in umami and overall taste as compared with the hard-shelled crabs, and this result corresponded well to the findings using the taste-sensor. Additionally, to examine the factors determining differences in umami and sweetness, we analyzed the proximate composition, free amino acids and nucleic-acid-related compounds in the crab meat. The amounts of free amino acids and inosinic acid in the meat of crabs of the different shell types were judged to cause the significant differences detected in those tastes, with larger amounts resulting in a better taste.