Seasonal variations in free amino acid composition and taste aspects of black sea Urchin, Diadema setosum, Gonad

Abstract

Seasonal variations in the taste aspects and free amino acid composition of black sea urchin (Diadema setosum) gonad caught offshore Nagasaki were investigated to utilize it as a foodstuff. Biological data, proximate composition and free amino acid composition of the gonad were analyzed throughout the year. The free amino acid composition of black sea urchin gonad caught in June showed the highest glycine and alanine levels. Sensory evaluation of artificial extracts suggested that the taste of black sea urchin gonad caught in June was the most preferable and did not significantly differ from that of the highly palatable northern sea urchin. These findings suggest that the taste aspects of sea urchin exhibit seasonal variation. Furthermore, black sea urchin can be utilized as a foodstuff, and its palatability is seasonally dependent.