Effect of Boiling with Coconut Water on the Meat Quality of Chinese Mitten Crab (Eriocheir sinensis)
文献类型： 外文期刊
作者： Liu, Yuxin 1 ; Wei, Jia 1 ; Xu, Yuanfeng 1 ; Zhou, Jun 3 ; Zhang, Yu 1 ; Kamunga, Ezra Martini 1 ; Hua, Guoan 4 ; Li, Wenjing 4 ; Tang, Yongkai 1 ;
作者机构： 1.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214128, Peoples R China
2.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resources, Minist Agr & Rural Affairs, Wuxi, Peoples R China
3.Freshwater Fisheries Res Inst Jiangsu Prov, Biotechnol Res Lab, Nanjing, Peoples R China
4.Jiangsu Haorun Biol Ind Grp Co Ltd, Biotechnol Res Lab, Taizhou, Peoples R China
关键词： Chinese mitten crab; coconut water; boiling; meat quality
期刊名称：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY （ 影响因子：1.3； 五年影响因子：1.8 ）
ISSN： 1049-8850
年卷期： 2025 年
页码：
收录情况： SCI
摘要： This study evaluated quality changes in Chinese mitten crabs (Eriocheir sinensis) boiled in coconut water versus plain water. Physicochemical and textural analyses revealed coconut water-boiled crab exhibited superior hardness, chewiness, and higher levels of volatile compounds, flavor amino acids, 5'-IMP, and 5'-AMP. Electronic nose, GC-MS and electronic tongue analyses demonstrated reduced odor intensity and astringency in coconut water-treated samples, with distinct odor profiles. Coconut water preservation enhanced texture while significantly improving flavor characteristics. These findings demonstrate coconut water's potential as an alternative cooking medium, offering improved sensory qualities and suggesting novel culinary applications for Eriocheir sinensis.
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