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Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics

Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) a...

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Autores principales: Mun, Sohyun, Shin, Eui-Cheol, Kim, Seonghui, Park, Joodong, Jeong, Chungeun, Boo, Chang-Guk, Yu, Daeung, Sim, Jin-Ha, Ji, Cheong-Il, Nam, Taek-Jeong, Cho, Suengmok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141829/
https://www.ncbi.nlm.nih.gov/pubmed/35626951
http://dx.doi.org/10.3390/foods11101381
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author Mun, Sohyun
Shin, Eui-Cheol
Kim, Seonghui
Park, Joodong
Jeong, Chungeun
Boo, Chang-Guk
Yu, Daeung
Sim, Jin-Ha
Ji, Cheong-Il
Nam, Taek-Jeong
Cho, Suengmok
author_facet Mun, Sohyun
Shin, Eui-Cheol
Kim, Seonghui
Park, Joodong
Jeong, Chungeun
Boo, Chang-Guk
Yu, Daeung
Sim, Jin-Ha
Ji, Cheong-Il
Nam, Taek-Jeong
Cho, Suengmok
author_sort Mun, Sohyun
collection PubMed
description Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) and premium ICSs either with real crab leg meat (PS-RC) or without it (PS) were compared with RC. The sensory evaluation results showed that PS and NS had the highest and lowest levels of similarity to RC, respectively. The carbohydrate contents of ICSs (10–23%) were higher than that of RC (0.5%). Among ICSs, PS showed more similarity with RC than NS and PS-RC in terms of gel strength and texture profiles. PS-RC and PS showed a microstructural pattern that slightly imitated the muscle fiber arrangement of RC. The electric tongue analysis of taste compounds, such as sugars, free amino acids, and nucleotides, showed that the taste profile of ICSs is distinctly different from that of RC. The electronic nose analysis identified 32 volatile compounds, while the principal component analysis using electronic nose data successfully distinguished three clusters: PS-RC and PS, RC, and NS. Our results could provide useful information for the development of ICSs with higher similarity to RC.
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spelling pubmed-91418292022-05-28 Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics Mun, Sohyun Shin, Eui-Cheol Kim, Seonghui Park, Joodong Jeong, Chungeun Boo, Chang-Guk Yu, Daeung Sim, Jin-Ha Ji, Cheong-Il Nam, Taek-Jeong Cho, Suengmok Foods Article Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) and premium ICSs either with real crab leg meat (PS-RC) or without it (PS) were compared with RC. The sensory evaluation results showed that PS and NS had the highest and lowest levels of similarity to RC, respectively. The carbohydrate contents of ICSs (10–23%) were higher than that of RC (0.5%). Among ICSs, PS showed more similarity with RC than NS and PS-RC in terms of gel strength and texture profiles. PS-RC and PS showed a microstructural pattern that slightly imitated the muscle fiber arrangement of RC. The electric tongue analysis of taste compounds, such as sugars, free amino acids, and nucleotides, showed that the taste profile of ICSs is distinctly different from that of RC. The electronic nose analysis identified 32 volatile compounds, while the principal component analysis using electronic nose data successfully distinguished three clusters: PS-RC and PS, RC, and NS. Our results could provide useful information for the development of ICSs with higher similarity to RC. MDPI 2022-05-10 /pmc/articles/PMC9141829/ /pubmed/35626951 http://dx.doi.org/10.3390/foods11101381 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mun, Sohyun
Shin, Eui-Cheol
Kim, Seonghui
Park, Joodong
Jeong, Chungeun
Boo, Chang-Guk
Yu, Daeung
Sim, Jin-Ha
Ji, Cheong-Il
Nam, Taek-Jeong
Cho, Suengmok
Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics
title Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics
title_full Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics
title_fullStr Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics
title_full_unstemmed Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics
title_short Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics
title_sort comparison of imitation crab sticks with real snow crab (chionoecetes opilio) leg meat based on physicochemical and sensory characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141829/
https://www.ncbi.nlm.nih.gov/pubmed/35626951
http://dx.doi.org/10.3390/foods11101381
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