The change of ATP and its related compounds of the penaeus vannamei muscle and effect of the sense of taste

Abstract

Frozen vannamei prawn (VAN), penaeus vannamei, was stored at temperatures from 0 to 55°C after thawing, and the changes in compounds related to ATP in the muscle were examined. As a result, AMP decreased and IMP and (HxR + Hx) accumulated with almost the same ratio when stored at less than 10°C or 55°C. On the other hand, IMP accumulated more than HxR + Hx when stored at 20°C-40°C, and IMP reached up to 70%. After live VAN were killed in ice and the muscles stored at 7°C and 22°C, the accumulation of IMP at 22°C was more than that at 7°C. The umami taste of the prawn stored at 22°C was strengthened intentionally. However, the free amino acids were almost unchanged during storage.