Maruha Group Inc. Central Research Institute, Tsukuba, Ibaraki 300-4295
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.