WANG Dan-qing, ZHANG Long, WU Xu-gan, WANG Xi-chang, LI Yuan-yang. Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture[J]. Science and Technology of Food Industry, 2018, 39(5): 1-6,12.
Citation:
WANG Dan-qing, ZHANG Long, WU Xu-gan, WANG Xi-chang, LI Yuan-yang. Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture[J]. Science and Technology of Food Industry, 2018, 39(5): 1-6,12.
WANG Dan-qing, ZHANG Long, WU Xu-gan, WANG Xi-chang, LI Yuan-yang. Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture[J]. Science and Technology of Food Industry, 2018, 39(5): 1-6,12.
Citation:
WANG Dan-qing, ZHANG Long, WU Xu-gan, WANG Xi-chang, LI Yuan-yang. Effect of 8‰ low salinity seawater on taste compounds and sensory evaluation of female Chinese mitten crab during temporary culture[J]. Science and Technology of Food Industry, 2018, 39(5): 1-6,12.
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China;
2. Key Laboratory of Exploration and Utilization of Aquatic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 210306, China
In order to find the contact with the taste characteristics of the Chinese mitten crab,the 8‰ low salinity sea water temporary cultured female Chinese mitten crab muscle’s quality index was analyzed and discussed. After three weeks starving temporary culture in 8‰ low salinity sea water and fresh water(salinity=0‰)separately,the female Chinese mitten crab’s biological index,the muscle’s basic chemical composition,free amino acid and taste nucleotide content were determined. The taste intensity(TAV)and monosodium glutamate equivalent(EUC)were used for evaluate the taste strength of these ingredients,then combined with sensory evaluation to comprehensively analysis the taste quality. The results showed that the survival rate and the digestibility of meat of low salinity seawater temporary cultured crab was higher than that of fresh water about 5% and 2%. In the same period,the muscle’s water content was the most obvious index and the trend was opposite. Alanine,glycine,arginine,proline were the major free amino acids in muscle. Meanwhile,the sweet amino acids were accounted for more than 50% and the proportion of aromatic amino acids was increased. The results of EUC showed that the Umami taste of the sea water grape was increased gradually during the holding process,and the fresh water group was higher than experimental group in second week. After 8‰ low salinity sea water temporary culturing with 1 to 2 weeks,the muscle’s umami and sweetness were improved. The results of sensory evaluation showed that the best temporary culturing time was 2 weeks.
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