Crustacean with improved taste and sensory, heat-processed products thereof and frozen crustaceous products, and a method of producing crustacean with improved taste and sensory

摘要

It is provided with a stocked and cultured marine/freshwater crustacean with an edible portion containing extractive components of glycine, alanine, glutamic acid, proline, threonine, and serine, at least one of the extractive components being increased in amount. The crustacean is selected from the group consisting of crabs, prawns, and lobsters. A content of the extractive components in the stocked and cultured crustacean is larger than those in a natural crustacean, and the edible portion is improved in sensory. A heat-processed product of the crustacean and a frozen product thereof are also provided. Applicable crustaceans are Penaeus monodon, Penaeus japonicus, Homarus americanus, Homarus gummarus, Procambarus clarcki, Cambroides japonicus, Cambarus bartoni, and Astacus fluviatilis. A production method is characterized by culturing the crustaceans in an environmental water having the higher salt level than the habitat environment where the crustaceans lived up to that time. The crustaceans may be cultured in an environmental water having the lower salt level than the habitat environment where the crustaceans lived up to that time before culturing them in the environmental water having a higher salt level. The environmental water having the high salt level may be higher in temperature than the habitat environment where the crustaceans lived up to that time. The cultivation in the environmental water may be made while transporting the crustaceans alive.