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The profiles of the non-volatile taste-active compounds, including 5′-nucleotides, free amino acids and inorganic ions were first compared between the cooked meats of Yangtze Coilia ectenes, pre- and post-spawning. A total of nine 5′-nucleotides, 17 free amino acids and six inorganic ions were identified in the pre- and post-spawning cooked meats, and their taste effects were evaluated by taste-active...
The fatty acid and amino acid compositions of different grades of steamed Chinese mitten crab were analyzed. In total, 37 types of fatty acid were identified and quantified, with monounsaturated fatty acids and polyunsaturated fatty acids (PUFAs) constituting approximately 70 % of all fatty acids. Oleic acid, palmitic acid, and linoleic acid were dominant with approximately 30, 20, and 10 % of overall...
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