Taste Attributes of the “June Hairy Crab” Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China—A Pilot Study

Abstract

This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native “June hairy crab” juveniles (commonly referred to as “Liu-Yue-Huang”) of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs.

Effects of dietary supplementation with Haematococcus pluvialis on the growth, antioxidantase activities, and gut microbiota of Chinese mitten crab (Eriocheir sinensis)

“…The Chinese mitten crab ( Eriocheir sinensis ), an economically aquatic crustacean, is bred extensively in Eastern and Northern China. However, a series of problems such as frequent diseases, germplasm degradation, and declining benefits due to the rapid increase in intensive breeding of E. sinensis have appeared that seriously affect the sustainable development of the crab cultivation industry (Liu et al, 2022; Rudnick et al, 2003; Sui et al, 2009; Xue et al, 2022). Therefore, it is quite necessary to explore green and sustainable approaches to carry out the healthy breeding of E. sinensis .…”