Analysis of Fishy Odor Variations in Edible Parts of Steamed Chinese Mitten Crab during Cold Storage

To analyze fishy odor variations in edible parts of steamed Chinese mitten crab (Eriocheir sinensis) during cold storage. Fishy odor evaluation and principal component analysis (PCA) of odor profile, the key odor-active compounds were analyzed by HS-SPME-GC-MS, the odor components of steamed Chinese mitten crab abdominal meat, hepatopancreas and gonads were stored at 4℃ for 0, 1, 3 and 5 d. The results showed that in the fishy odor evaluation, fishy odor of the three edible parts increased significantly after cold storage, the electronic nose analysis showed a clear outline on the 3rd day, it was refrigerated for 0, 1, 3, and 5 d at 4℃.44, 45, 50, and 54 volatile compounds were detected in abdominal meat. 52, 61, 62, and 57 volatile compounds were detected in hepatopancreas and 37, 45, 52, and 58 volatile compounds were detected in gonads. The total amount of odor compounds in the three edible parts of steamed Chinese mitten crabs increased with increasing refrigerated time. The total amount of hexanal, heptanal, nonanal, (E) -2-octenal, and 1-octen-3-ol contributing to the fishy odor also increased and all of them showed significant differences on the 3rd day, the fishy odor increased significantly on the 3rd day. According to the OAV (odor activity value) value method, the degree of contribution to the odor of Chinese mitten crab during cold storage as follows hepatopancreas > gonads > abdominal meat.