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What makes crab meat taste sweet?

post #1 of 8
4/7/12 at 11:19am
Thread Starter 

I was pondering this completely random question yesterday and still don't have a good answer.

 

I know meat has small amounts of sugar that cause the caramelization when you brown it, but is that it?  

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post #2 of 8
4/10/12 at 8:40am

Jellly,

 

 

Good Question.

Maybe there are answers out there but this is what I know and have come to understand from a fish monger , Mary :

 

"There are many reasons for why a crabs meat taste sweet. Mostly it's due to the waters it's caught in. But it can also be due to whether or not it's ready to molt, has already molted but the meat hasn't yet developed in the new shell, how it's processed, and whether there is crab fat in with the meat or if it's been washed and is very white. Also what they eat is of importance as well."

 

 

Hope this helps,

 

Petals.

 

 

Petals
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post #3 of 8
4/10/12 at 11:09am
Thread Starter 

Thanks, Petals.

 

When I look up nutrition information on crab meat, there are no carbs and no sugar, so any sensation of sweetness is just---what, an "illusion"?  Now I am wondering what other things in food give the sensation of sweetness (besides artificial sweeteners) that are not actual sugars.

 

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post #4 of 8
4/10/12 at 11:23am

amino acids

Wisdom comes with age, but sometimes age comes alone.
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post #5 of 8
4/10/12 at 11:34am

Yes, I agree with you cheflayne,

 

http://www.ajinomoto.com/amino/eng/food.html

 

Lobster :  saturated fat 1%

                carbohydrate 0 %

 

But look at the amino chart and mineral charts, amazing. http://skipthepie.org/finfish-and-shellfish-products/crustaceans-lobster-northern-raw/

 

Petals.

 

Petals
Réalisé avec un soupçon d'amour.

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post #6 of 8
4/11/12 at 11:40am
Thread Starter 

Oh, you guys are so awesome.  Thank you!  I love learning new things like that.

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post #7 of 8
4/11/12 at 1:14pm

Alaline  a specific amino acid  glycerine is also on the sweet side and is added to many foods it also makes food go down throat smoother and therefore more satisfying to your palate it is common in ice cream as an additive.. Some aminos however are not sweet.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
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post #8 of 8
4/11/12 at 6:00pm

Just so much to learn and discover, amazing.

 

Petals
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