TY - JOUR
T1 - Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads
T2 - Contributions for freshness and overall taste
AU - Camacho, Carolina
AU - Correia, Tatiana
AU - Teixeira, Bárbara
AU - Mendes, Rogério
AU - Valente, Luísa M. P.
AU - Pessoa, M. Fernanda
AU - Nunes, M. Leonor
AU - Gonçalves, Amparo
N1 - Funding Information:
Carolina Camacho acknowledges the FCT for the PhD Grant (SFRH/BD/141315/2018). B. Teixeira also acknowledges the FCT, the European Social Fund (FSE) and the Ministry of Education and Science for supporting a grant (SFRH/BPD/92929/2013).
Funding Information:
This research was supported by the CAVIAR project - Market valorisation of sea urchin gonads through dietary modulation (FA_05_2017_015), financed through Fundo Azul programme and by Portuguese Foundation for Science and Technology (FCT) through the strategic projects IDB/04077/2020, UIDB/04423/2020 and UIDP/04423/2020 (CIIMAR).
Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/3/15
Y1 - 2023/3/15
N2 - This study aims to report the chemical changes, specifically the nucleotides and free amino acids (FAAs) during refrigerated storage of live sea urchin Paracentrotus lividus (7 °C) and packed gonads (2 °C) and respective contributions to overall taste. Results showed that the adenylate energy charge (AEC) is an adequate indicator for live sea urchin through storage, while K-value does not distinguish freshness. Changes of both indexes were not clear in packed gonads. The FAAs profile were related with maturation stage where amino acids associated to sweet (Gly, Ala), umami (Glu) and bitter (Arg, Lys, His, Val) had significant contribution to overall taste. In general, the storage did not significantly affect the FAAs content nor its contribution to overall taste in contrast to nucleotides that seemed to induce potential changes after day 5. The findings provide insights that will complement a full study on quality index scheme development of the products.
AB - This study aims to report the chemical changes, specifically the nucleotides and free amino acids (FAAs) during refrigerated storage of live sea urchin Paracentrotus lividus (7 °C) and packed gonads (2 °C) and respective contributions to overall taste. Results showed that the adenylate energy charge (AEC) is an adequate indicator for live sea urchin through storage, while K-value does not distinguish freshness. Changes of both indexes were not clear in packed gonads. The FAAs profile were related with maturation stage where amino acids associated to sweet (Gly, Ala), umami (Glu) and bitter (Arg, Lys, His, Val) had significant contribution to overall taste. In general, the storage did not significantly affect the FAAs content nor its contribution to overall taste in contrast to nucleotides that seemed to induce potential changes after day 5. The findings provide insights that will complement a full study on quality index scheme development of the products.
KW - Adenosine 5′-monophosphate (PubChem CID: 6083)
KW - Adenosine triphosphate (PubChem CID: 5957)
KW - Alanine (PubChem CID: 5950)
KW - Arginine (PubChem CID: 6322)
KW - Chemical indicators
KW - Freshness
KW - Glutamic acid (PubChem CID: 611)
KW - Glycine (PubChem CID: 750)
KW - Gonads
KW - Histidine (PubChem CID: 6274)
KW - Inosine 5′-monophosphate (PubChem CID: 135398640)
KW - Live seafood
KW - Lysine (PubChem CID: 5962)
KW - Refrigerated storage
KW - Sea urchin
KW - Valine (PubChem CID: 6284)
UR - http://www.scopus.com/inward/record.url?scp=85140768848&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2022.134505
DO - 10.1016/j.foodchem.2022.134505
M3 - Article
C2 - 36223671
AN - SCOPUS:85140768848
SN - 0308-8146
VL - 404
JO - Food Chemistry
JF - Food Chemistry
M1 - 134505
ER -