Taste Components of the Hydrolysate of Snow Crab Chionoecetes japonicus Cooker Effluent as Precursors of Crab Flavorings

摘要

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxan-thine (40.3 ug/100 g) was the most abundant, followed by 5'-GMP (22.9 ug/100 g), ADP (22.5 ug/100 g), AMP (21.0 ug/100 g), inosine (3.6 ug/100 g) and 5'-IMP (2.3 ug/100 g).