Effect of short-term frozen storage on taste of gonads of female Eriocheir sinensis and the classification of taste quality combined with sensory evaluation and fuzzy logic model

Fan, Lei; Xiao, Tong; Xian, Caining; Ding, Wei; Wang, Xichang

doi:10.1016/j.foodchem.2022.132105

Cited by 21 publications

(12 citation statements)

References 27 publications

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“…A total of 17 FAAs were obtained in different edible parts of the Chinese mitten crabs. The abdomen meat achieved the highest total FAA content of 2435.35~2592.70 mg/100 g, followed by the hepatopancreas with 1145.47 mg/100 g. Gonads had the lowest concentration of total FAA content, which was only 559.47~631.92 mg/100 g. A previous study was consistent with our results [ 10 ].…”

Section: Resultssupporting

confidence: 92%

“…Five types of 5′-nucleotides were examined in abdomen meat, and there was no significant difference among the three groups of river crabs for GMP, IMP, AMP, and Hx, except for HxR ( Table 1 and Figure 1 ). Hx and HxR are downstream degradation products of ATP-associated compounds that present an unacceptable bitter taste [ 10 ]. In the hepatopancreas, GMP was not detected.…”

Section: Resultsmentioning

confidence: 99%

“…The above bitter components inhibited the umami of the gonads. Fan et al [ 10 ] performed sensory evaluation of aqueous solutions of different flavor compounds (including monosodium glutamate, sucrose, quinine, and sodium chloride) with an increase of quinine concentration, while the concentration of other flavor compounds remained unchanged. Their results indicated that the sensory score of bitterness increases gradually, while the sensory scores of umami, sweet, and salty gradually decrease.…”

Section: Resultsmentioning

confidence: 99%

“…In a study on hepatopancreas browning of the Chinese mitten crab, it was found that the content of total bile acids and bitter FAAs might be the contributors to the strong bitter taste of the dark hepatopancreas [ 9 ]. Fan et al [ 10 ] found that FAAs and 5′-nucleotide content of the gonads from the Chinese mitten crab increased with freezing time, which was effective in distinguishing the overall flavor characteristics of the gonads during freezing. Due to changes in demographics, labor force, and incomes since the beginning of the 21st century, consumers’ demand for food is not limited to nutrition; it is more diverse, especially in sensory value [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

Ding

Fan

et al. 2022

Foods

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This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

Ding

Fan

et al. 2022

Foods

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“…Umami partly depends on the content of nucleotides (such as adenosine monophosphate [AMP], guanosine monophosphate [GMP], and inosine monoposphate [IMP]), which was regulated by nucleosidase. Compared to the WS group, FVP and CC may present a higher enzymatic activity of nucleosidase as a result of the cryoprotectant effect, which can be expected to degrade the AMP, GMP, and IMP (Fan et al, 2022 ). In brief, the addition of FVP barely influences the flavor characteristics of freeze‐thawed large yellow croaker.…”

Section: Resultsmentioning

confidence: 99%

Prevention of quality characteristic decline in freeze‐thawed cultured large yellow croaker (Larimichthys crocea) using flammulina velutipes polysaccharide

Shi

Zheng

et al. 2022

Food Science & Nutrition

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To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze‐thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.100% FVP was used before freezing and the quality after thawing was compared with water soaking (WS) and commercial cryoprotectant (CC) treatment. Quality attributes were comprehensively determined instrumentally and organoleptically after thawing at 4°C. Results showed that FVP effectively reduces the quality deterioration of body color and water‐holding capacity, while no obvious effects were observed in texture and flavor. As for body color, both FVP and CC treatment could maintain the b* value to a large extent. Among them, 0.075% FVP shows the highest value in two sample points, with 55.2% and 21.0% increases seen in the values in WS. FVP‐dose‐dependent trends were found in water‐holding capacity, where a reduction of 28.26% and 14.38% in thawing loss and cooking loss was observed in the 0.100% FVP group. Low‐field nuclear magnetic resonance (LF‐NMR) also revealed that immobilized water and free water were more tightly retained in the muscle tissue with FVP addition. The results of the sensory evaluation are essentially in line with the above observations. These findings indicate that FVP has the potential to partially replace commercial cryoprotectants in aquatic products during frozen storage.

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Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts

Zhang,

Zhu,

Jin

et al. 2024

Food Science & Nutrition

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Roasted peanuts (OPs) are more often used in daily life than boiled peanuts (BPs); the main reason may be related to the pleasurable flavor in OPs. This study comparatively investigated the effects of boiling and roasting on nutritional components contents, taste, and aroma to reveal the advantages of roasting in terms of the nutrition and flavor of peanuts. Results showed that boiling increased fat content to 54.47% of peanuts, diluted or reduced sugar content to an undetectable level, noticeably changed the contents of poly/monounsaturated fatty acids, and significantly decreased the content of free amino acid (FAA, 1.05 mg/g peanuts) in peanuts. Roasting simply decreased the contents of sugar and FAA to 2.78 and 1.82 mg/g peanuts, respectively. Compared with roasting, boiling had more discernible effects on fatty acids and FAAs. Both BPs and OPs have good dietary lipid quality. In terms of flavor, OPs had more FAAs (2 types) that contributed remarkably to the taste of peanuts than BPs (0 types), more volatile substances (40 types) than BPs (12 types), and a higher number of key volatile aroma components (8 types) than BPs (3 types). That is, roasting induced a relatively small effect on nutritional components and gave peanuts a richer taste and stronger aroma than boiling; therefore, roasting is an ideal peanut processing method. This study proved the different changes in peanuts caused by boiling and roasting on a material basis and corroborated the irreplaceability of roasting in peanut processing.

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Effect of short-term frozen storage on taste of gonads of female Eriocheir sinensis and the classification of taste quality combined with sensory evaluation and fuzzy logic model

Cited by 21 publications

References 27 publications

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model

Prevention of quality characteristic decline in freeze‐thawed cultured large yellow croaker (Larimichthys crocea) using flammulina velutipes polysaccharide

Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts

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