Taste Differences between Raw and Steamed Procambarus clarkii Meat from Different Aquaculture Areas
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Abstract:
Procambarus clarkii from two distinct aquaculture areas (Xiantao and Qianjiang in Hubei Province) were examined to clarify flavor differences between raw and steamed P. clarkia meat. The contents of flavor-contributing nucleotides, organic acids, free amino acids, and inorganic ions in P. clarkii meat were quantitatively determined. The flavor intensities of taste substances were assessed with taste activity values and equivalent umami concentrations, and an electronic tongue was employed for taste and odor analyses. Thermal processing revealed adenosine monophosphate (AMP) to be the predominant taste nucleotide, with respective AMP concentrations in P. clarkii meat from Xiantao (denoted as AX-1) and that from Qianjiang (denoted as AX-2) of 2.914 and 2.751 mg/g contributing significantly to the umami taste of the meat. Glycine and alanine were identified as primary contributors to sweet taste, and valine and histidine were associated with bitter taste. Notably, thermal processing increased respective glycine and alanine contents in AX-1 by approximately 50.79% and 3.79%. These values were approximately 67.03% and 28.82%, respectively, in AX-2. Interestingly, the concentration of bitter amino acids in AX-1 also rose substantially after thermal processing, thereby influencing the overall taste. The equivalent umami concentrations demonstrated an upward trend. The contents of inorganic ions, the taste analysis via electronic tongue, and the sensory evaluations aligned with the observations about nucleotides and amino acids. The findings of this study indicate that there are pronounced differences in the taste attributes of P. clarkii meat sourced from various aquacultural regions. In a comprehensive evaluation, the flavor of thermally processed AX-2 was deemed best.
