Taste Attributes of the "June Hairy Crab" Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China-A Pilot Study
文献类型： 外文期刊
作者： Liu, Hongbo 1 ; Xue, Junren 3 ; Tang, Jing 3 ; Jiang, Tao 1 ; Chen, Xiubao 1 ; Yang, Jian 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Lab Fishery Microchem, Wuxi 214081, Jiangsu, Peoples R China
2.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resource, Minist Agr & Rural Affairs, Wuxi 214081, Jiangsu, Peoples R China
3.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Jiangsu, Peoples R China
关键词： aquatic product; "Da-Zha-Xie"; "Rong-Ao-Xie"; Decapoda; Crustacea; consumer preference; food chemistry; taste sensing system; E-Tongue; flavor analysis
期刊名称：FISHES （ 影响因子：3.17； 五年影响因子：3.098 ）
ISSN：
年卷期： 2022 年 7 卷 3 期
页码：
收录情况： SCI
摘要： 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.
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