Abstract:The effects of adding clove oil on the storage quality of crab cream and shrimp sauce have been studied in terms of MDA content, total sulfhydryl (T-SH) content, fatty acid composition and content, free amino acid content. and taste nucleotide content. Here, taste activity value and equivalent umami concentration (EUC) were used to evaluate the taste strength of these ingredients, then combined with other items to comprehensively analyze the storage quality of crab cream and shrimp sauce. The results showed that after 180 days of storage, MDA content with added clove oil was lower than without clove oil, but adding clove oil produced higher T-SH levels. After the same storage period, the saturated fatty acid content without added clove oil was significantly higher than with clove oil. However, monounsaturated and polyunsaturated fatty acid content showed contrary results. GMP, IMP, and AMP were significantly reduced after 180 days of storage without clove oil, but AMP levels with clove oil significantly rose during the same storage period. The total taste nucleotide content with and without clove oil was reduced significantly. All free amino acids improved with and without clove oil during storage, but the total free amino acid content, flavor amino acid content, and sweet amino acid content were significantly higher with clove oil than without. GMP, IMP, Glu, Ala, Val, Lys, and Arg are major constituents of crab cream and shrimp sauce. The EUC without clove oil rose from 1691 g MSG/100 g to 3039 g MSG/100 g. However, after adding clove oil, it rose from 2058 g MSG/100 g to 3809 g MSG/100 g after storage. The results suggest that clove oil has fat and protein anti-oxidation effects, and improves the storage stability and flavor of crab cream and shrimp sauce.
