Nutrients and non-volatile taste compounds in Chinese mitten crab by-products

Abstract

Edible viscera (EV) and remainder tissues (RTs) are two by-products of Chinese mitten crab. The objective of this study was to assess the nutrient and non-volatile taste compound contents of EV and RTs. EV and RTs were high in fat (25.35 %) and protein (16.46 %), respectively. Both by-products were good sources of Zn, Fe, and Cu. Both samples contained unsaturated fatty acids (75 % of the total fatty acids) and a balanced ratio of essential fatty acids. The total amino acid content relative to protein in EV and RTs were 77.62 and 66.74 g/100 g, respectively. Alanine (sweet), glutamate (umami), and arginine (bitter/sweet) were the predominant free amino acids that contributed to pleasant flavors due to their taste activity values (TAVs) >1. TAVs of disodium 5′-adenosine monophosphate, disodium 5′-guanosine monophosphate, and disodium 5′-inosine monophosphate were >1 in RT but <1 in EV. Equivalent umami concentrations were 2.71 and 9.00 g MSG/100 g in EV and RTs, respectively, indicating that umami taste in both by-products was very intense. EV and RTs have high nutritional and flavor qualities and could be utilized as flavors and functional food ingredients.