Differences among taste compounds of cooked meat from Yangtze River, Yellow River and Seawater Coilia ectenes Jordan

Taste substances in cooked meat from Yangtze River, Yellow River and seawater Coilia ectenes Jordan were analyzed by flame atomic absorption spectroscopy, high performance liquid chromategraphy (HPLC) and amino acid auto-analyzer, respectively. Results showed that the contents of K+, PO43-and flavor nucleotides were contributed significantly to the taste of Coilia ectenes Jordan meat, and free amino acids attributed to synergistic effects by calculating the taste activity value (TAV) of taste substances. The K+and flavor nucleotides were significant increased, however the contents of Na+, Ca2+, Mg2+, Cl-, PO43-were decreased (p<0.05) with Coilia ectenes Jordan migration from East Sea to Yangtze River and Yellow River. Moreover, the contribution of overall Coilia ectenes Jordan taste was the umami calculated by Equivalent umami concentration (EUC) . The values of EUC of both Yangtze River and Yellow River Coilia ectenes Jordan were significantly higher than that of Seawater Coilia ectenes Jordan, which might be one of the main reasons that migratory Coilia ectenes Jordan tasted more delicious than Seawater Coilia ectenes Jordan.