EXTRACTIVE COMPONENTS OF UNUTILIZED SMALL CRABS AND THEIR SENSORY EVALUATION AS SEASONINGS

Hot water and autolytic extracts were prepared from 7 species of unuti lized small crab. Amino acids, nucleotides, and other taste-active com ponents were measured quantitatively to evaluate their flavor profile as a seasoning material. Their chemical composition did not show any b ig difference from that of commercially availablle large edible crabs except for the fluctuation in free amino acid concentration between se xes reported previously. According to sensory analysis, all hot water extracts were rich in sweetness and Umami. Autolytic extracts increase d these two primary qualities a little, but bitterness also rose to mo re than double. Favorable tests revealed that two Calappa species and Ovalipes were the prospective raw materials for seasoning production. The other four species except for Plagusia could be also utilized afte r harmonization with other natural seasonings,