Fluctuations in Volatile Compounds of Red Snow Crab Meat Treated by Heating

Abstract

We analyzed volatile compounds of Chionoecetes japonicas by gas chromatography/mass spectrometry (GC/MS). The volatile compound from the mid-intestinal gland of Chionoecetes japonicas was clearly increased by heating.

We lowered the pH of the samples taken from the leg muscle and mid-intestinal gland of Chionoecetes japonicas by adding citric acid. Sensory evaluation was used to evaluate any alteration to the smell of the samples following the addition of citric acid. Fluctuations of volatile compounds were analyzed using GC/MS. We found a reduction in both the smell of the samples and some of the volatile compounds with the addition of citric acid and its affect on pH.　Results showed that trimethylamine was the active compound contributing to the odour of crab.