Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 98 - 105;112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027774

Comparison on sensory qualities of muscle of cultured mud crabs (Scylla paramamosain) from three different regions in China

  • WANG Futian ,
  • XIANG Junfei ,
  • ZHU Yajun ,
  • JIANG Shaotong ,
  • LIN Lin ,
  • LU Jianfeng
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  • (School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China)

Received date: 2021-04-21

  Revised date: 2021-05-26

  Online published: 2022-05-18

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Abstract

To reveal the differences of sensory quality of the mud crabs (Scylla paramamosain) from The Bohai sea (MCB), The East China sea (MCE) and The South China sea (MCS), the sensory evaluation, E-nose, taste activity value (TAV) analysis and volatile compounds analysis were used to compare the sensory qualities. The results indicated that the sensory score of muscle from the male MCB and MCE was better than that from the male MCS, while the sensory score of muscle from the female MCS was better than that from the female MCB and MCE. The free amino acid (FAA) analysis showed that the main taste of the mud crab muscle tended to be sweet, and the major source of sweetness was Arg, Gly and Ala; the taste of muscle from the male MCB and MCE was better than that from the male MCS, and the taste of muscle from the female MCB and MCS was better than that from the female MCE. Furthermore, the sum of the first and second principal components of the male and female mud crabs from three sources was all greater than 90%. The volatile compound analysis showed that the flavor of muscle from the male MCB and MCE was better than that from the male MCS, and the flavor of muscle from the female MCE and MCS was more better than that of the female MCB. To sum up, the sensory qualities of muscle from the male MCB and MCE and female MCS were relatively more acceptable.

Key words： mud crab (Scylla paramamosain); muscle; sensory; taste activity value; volatile compounds

Cite this article

WANG Futian , XIANG Junfei , ZHU Yajun , JIANG Shaotong , LIN Lin , LU Jianfeng . Comparison on sensory qualities of muscle of cultured mud crabs (Scylla paramamosain) from three different regions in China[J]. Food and Fermentation Industries, 2022 , 48(8) : 98 -105;112 . DOI: 10.13995/j.cnki.11-1802/ts.027774

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