Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Zhang, Long; Yin, Mingyu; Zheng, Yao; Xu, Chang-Hua; Tao, Ningping; Wu, Xugan; Wang, Xichang

doi:10.1016/j.foodchem.2020.128409

Cited by 45 publications

(24 citation statements)

References 31 publications

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“…Over the course of the trial, E. sinensis was fed daily at 5 pm with a commercial crab diet (crude protein ≥ 36.0%, crude fat ≥ 5.0%, moisture ≤ 12.0%, ash ≤ 18.0%; Nanjing Aohua Feed Co., Ltd., Nanjing, China), and food residue was removed next morning. The feeding amount was adjusted according to Zhang’s study [ 16 ].…”

Section: Methodsmentioning

confidence: 99%

“…Freeze-dried E. sinensis tissue samples were processed according to the previously described method [ 16 ]. A total of 17 amino acids were calculated using this method.…”

Section: Methodsmentioning

confidence: 99%

“…Since E. sinensis is a migratory aquatic animal, salinity plays an important role in its reproduction. Therefore, there are many studies on salinity [ 14 , 15 , 16 , 17 ]. The majority of studies have mainly focused on the physiological metabolism and osmoregulation of salinity in E. sinensis [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…The majority of studies have mainly focused on the physiological metabolism and osmoregulation of salinity in E. sinensis [ 14 , 15 ]. Only a few studies have paid close attention to the nutritional quality and flavor quality of E. sinensis [ 16 , 17 ]. Even though there is little literature, they still focus on brackish water (12 ppt) during the process of reproductive migration or low salinity seawater (7 ppt) for a short time.…”

Section: Introductionmentioning

confidence: 99%

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Fattening in Saline and Alkaline Water Improves the Color, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis

Wang

Guo

Luo

et al. 2022

Foods

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The majority of pond-reared Chinese mitten crab (Eriocheir sinensis) grow and fatten in freshwater. Previous studies illustrated that E. sinensis cultured in saline-alkaline water in outdoor environments showed a higher quality than that cultured in freshwater. However, it is still unclear whether salinity or alkalinity has an important positive effect on the quality of E. sinensis. This study aimed to investigate the gonadal development, edible yield, coloration, and nutritional and flavor quality of E. sinensis fattening in saline and alkaline water indoors. Results showed that there were no significant changes observed in gonadosomatic index (GSI) and other edible parameters among freshwater (FW), saline water (SW), and alkaline water (AW) during the 55-day fattening period (p > 0.05). Significantly higher a* and b* values of freeze-dried female carapace were observed fattening in SW and AW compared with that of FW (p < 0.05). The crude protein in gonad and male muscle, moisture in female muscle, and crude lipid in male muscle increased significantly from FW to SW and AW (p < 0.05). Better nutritional and flavor values were also detected in male hepatopancreas and muscles. In conclusion, numerous advantages of fattening in SW and AW were observed, including the improvement of carotenoid accumulation in freeze-dried carapace, DHA, EPA, total essential free amino acids (∑EFAA), total free amino acids (∑FAA), and total umami values (∑TUV) contents in male hepatopancreas and muscle.

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Section: Methodsmentioning

confidence: 99%

“…Freeze-dried E. sinensis tissue samples were processed according to the previously described method [ 16 ]. A total of 17 amino acids were calculated using this method.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fattening in Saline and Alkaline Water Improves the Color, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis

Wang

Guo

Luo

et al. 2022

Foods

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“…Amino acids are not only contributors of the nutrients and taste substances of traditional fermented foods but are also important precursors for flavor formation ( 35 ). Traditional fish sauce is a high-protein fermented food, and its flavor formation mainly comes from amino acid metabolism.…”

Section: Resultsmentioning

confidence: 99%

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Wang

et al. 2022

Front. Nutr.

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Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervision and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previously developed metagenomic database. The abundance of most identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. These proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation revealed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis. This study demonstrated the approaches to identify microbiota functions and metabolic pathways, thereby providing a theoretical basis for taste formation mechanisms during traditional fish sauce fermentation.

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Effects of dietary β‐carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)

Zhang,

Jiang

et al. 2024

eFood

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This study aimed to investigate the effects of adding different levels (0, 50, 100, 200 and 300 mg/kg) of dietary β‐carotene on the color and flavor quality of adult female E. sinensis ovaries. Adding moderate amount of β‐carotene to the feed could regulate the distribution of carotenoids, fatty acids, and free amino acids in the ovaries of E. sinensis, as well as increase the content of total carotenoids, total fatty acids, sweet and umami amino acids in the ovaries. The dietary β‐carotene have limited coloring effects and a significant impact on the flavor of the ovaries. During thermal process, the addition of 100 mg/kg β‐carotene could effectively promote formation of aroma precursors and generate more characteristic aroma components (2‐methylbutanal, 3‐methylbutanal, hexanal, benzaldehyde, methylpyrazine). However, excessive β‐carotene supplementation (300 mg/kg) led to adverse effects on physiological metabolism and flavor of E. sinensis ovaries. Considering both feed cost and quality improvement, β‐carotene supplementation at 100 mg/kg can be considered the optimal feed supplementation for adult female E. sinensis within a 70‐day rearing period to improve edible quality of ovaries.

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Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Cited by 45 publications

References 31 publications

Fattening in Saline and Alkaline Water Improves the Color, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis

Fattening in Saline and Alkaline Water Improves the Color, Nutritional and Taste Quality of Adult Chinese Mitten Crab Eriocheir sinensis

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Effects of dietary β‐carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)

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