Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Figure 4

Effects of dietary cholesterol levels on the taste compounds of female swimming crab. (a and b) Taste FAA contents of hepatopancreas and muscle (mg/g dry matter); (c and d) TAV values (top 6) of free amino acids (FAAs) of hepatopancreas and muscle; (e and g) TAV values of flavor nucleotide contents of hepatopancreas and muscle; (f and h) EUC (g MSG/100 g) of hepatopancreas and muscle. Data are reported as the mean and SEM of four replicates. Columns represent means with bars indicating standard error. Values within the same row with different superscripts are significantly different .

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)