Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein

文献类型： 外文期刊

第一作者： Xu, Xiaodi

作者： Xu, Xiaodi;Sun, Cunxin;Liu, Bo;Zhou, Qunlan;Xu, Pao;Liu, Mingyang;Luo, Weizhu;Sun, Cunxin;Liu, Bo;Zhou, Qunlan;Xu, Pao;Wang, Aimin;Tian, Hongyan;Jiang, Qing

作者机构：

关键词： Red swamp crayfish; Protein sources; Taste flavor; Volatile compounds; Nucleotide

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 373 卷

页码：

收录情况： SCI

摘要： The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless, significantly higher richness taste was observed in animal protein group. The inosine-5'-monophosphate content in animal protein group was significantly higher than that in plant protein group. Twelve aldehydes, eleven alcohols, six ketones, three esters, and two acids were identified in the muscle using GC-IMS. 2-Propanol (monomer), 3-octanol (monomer), 3-furanmethanol (dimer), 2-methyl-1-pentanol (monomer), heptanal (monomer), and allylacetic acid (monomer) changed significantly between dietary animal protein and plant protein. These results suggested that dietary plant and animal protein have a similar effect on the growth performance. For the flavor, the crayfish fed with animal protein had higher volatiles and IMP contents, which might contribute to higher richness.

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