Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Abstract

Active non-volatile taste components, including free amino acids, the flavor of the 5’-nucleotides, lactic acid, succinic acid and 4 kinds of inorganic ions (chloride, sodium, potassium, phosphate ions) of the viscera and the adductor muscles of oysters (Ostrea rivularis) were analyzed. Additionally, a contrast experiment was conducted to highlight the difference in tastes between adductor muscle extracts and viscera extracts. Taste activity values (TAVs) and equivalent umami concentration (EUC) were calculated for samples of the two tissues. Our results showed that the total amount of free amino acid in the adductor muscle was about 5 times as that in the viscera; and the TAVs of five free amino acids in the muscle exceeded 1, while TAVs of all amino acids found in the viscera were below 1. Additionally, the EUC of the adductor muscle was about 35 times as that of the viscera. The TAVs of succinic acid were above 1 in both tissues. Cl⁻ contents in the muscle and the viscera were approximately equal, but the contents of the other three inorganic ions we tested were different. Furthermore, the results of sensory tests showed that the adductor muscle was preferred to the viscera. In conclusion, the taste of the adductor muscle was found to be far more intense and preferable to that of the viscera.