Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis)

被引：3
|
作者：
Wei, Lulu [1 ,3 ]
Dai, Ke [1 ,3 ]
Qiao, Zenghui [1 ,3 ]
Qi, Xinjuan [1 ,3 ]
Song, Zeyu [1 ,3 ]
Gu, Junhao [1 ,3 ]
Lu, Qi [1 ,3 ]
Wang, Xichang [1 ,3 ]
Yin, Mingyu [1 ,2 ,3 ]
机构：
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Shanghai Ocean Univ, Coll Fisheries & Life Sci, Shanghai 201306, Peoples R China
[3] Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai 201306, Peoples R China
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2024年 / 133卷
关键词：
Chinese mitten crab; Free amino acids; 5<acute accent>- nucleotides; Sensory evaluation; AMINO-ACIDS; MEAT; QUALITY; FLAVOR;
D O I：
10.1016/j.jfca.2024.106373
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigated the differences among 20-20 individual crab samples from Chongming (CM) and Taixing (TX) origin in china through proximate composition, taste composition, and sensory analysis evaluation, to find out the key factors and contribute to the realization of the high-quality mitten crab culture industry. The results showed that the overall performance of TX group was better, and the contents of Ala, Gly, Arg and AMP were 6.33+1.25 mg/g, 4.67+0.87 mg/g, 4.53+0.69 mg/g and 68.68+22.88 mg/100 g, respectively. The key taste amino acids, whose taste activity value was over 1.0, detected in TX (5 kinds) and CM (4 kinds). The umami and sweet sensory scores of TX were 0.52 and 0.50 higher than that in CM group. Cluster analysis and principal component analysis showed that TX and CM crabs could be distinguished to a certain extent.
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收藏
页数：9
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