不同养殖水域中华绒螯蟹滋味差异分析

Analysis of Flavor Compounds of Chinese Mitten Crabs (Eriocheir sinensis) from Different Regions

中文关键词: 中华绒螯蟹  不同养殖水域  可食率  整体滋味轮廓  游离氨基酸  呈味核苷酸  游离脂肪酸

英文关键词: Chinese mitten crab  Different regions  Edible yield  Taste profile  Free amino acids  Flavor nucleotides  Free fatty acids

中文摘要:

      本研究分析不同水域中华绒螯蟹(Eriocheir sinensis)可食率和滋味差异，以期为挖掘消费者不同偏好性的内在原因提供参考。选取阳澄湖、固城湖、太湖和兴化大闸蟹为研究对象，测定可食率、整体滋味轮廓、滋味相关指标。结果显示，太湖蟹可食率最高，雄蟹为(33.08±0.31)%，雌蟹为(37.65±1.09)%；在整体滋味轮廓方面，阳澄湖、固城湖蟹相似，甜味强度较高，而太湖、兴化蟹相似，鲜味强度更高，但苦涩味强度也较高；在游离氨基酸组成和含量方面，阳澄湖蟹可食部位、雄蟹蟹肉、雌蟹蟹肉、蟹黄中的甜味氨基酸含量最高，分别为(676.65±1.30)、(899.00±2.88)、(950.34±4.78)和(309.86±0.73) mg/100 g，太湖蟹可食部位、雄蟹蟹肉的鲜味氨基酸含量最高，分别为(98.06±4.07)和(123.76±6.72) mg/100 g，且太湖蟹可食部位、雄蟹蟹肉味精当量值(EUC)也最高，分别为(11.62±0.66)和(15.29±2.58) g MSG/100 g；总游离脂肪酸中，湖泊养殖阳澄湖蟹、固城湖蟹、太湖蟹要高于池塘养殖兴化蟹。研究表明，不同养殖水域的大闸蟹可食率和滋味存在一定差异，太湖蟹可食率最高；阳澄湖蟹整体甜味属性最强，而太湖蟹整体更加鲜美却伴有一定的苦涩味；鲜味特征在阳澄湖和固城湖雌蟹的蟹肉和蟹黄、太湖蟹和兴化蟹雄蟹的蟹肉和蟹膏中强度也较大。

英文摘要:

      This study aimed to compare the edible yield and flavor characteristics of Chinese mitten crabs (Eriocheir sinensis) from four regions in Jiangsu Province, China, to provide a theoretical basis and guidance for understanding consumer preference. For this, representative authentic Chinese mitten crabs from Yangcheng Lake, Gucheng Lake, Tai Lake, and Xinghua were used. The edible yield, flavor profiles, free amino acids, flavor nucleotides, and free fatty acids were measured, and the degree of flavor was evaluated using the taste activity value and equivalent umami concentration (EUC). The results showed that Tai Lake crabs had the highest edible yield [(33.08±0.31)% in male crabs, (37.65±1.09)% in females]. Yangcheng Lake and Gucheng Lake crabs had similar flavor profiles, as did Tai Lake and Xinghua crabs; however, Yangcheng Lake and Gucheng Lake crabs were sweeter, whereas Tai Lake and Xinghua crabs had a better umami flavor, although their bitterness and astringency were also high. Yangcheng Lake crabs had the highest sweet amino acid content in whole edible parts, male crab meat, female crab meat, and crab yolk: (676.65±1.30) mg/100 g, (899.00±2.88) mg/100 g, (950.34±4.78) mg/100 g, and (309.86± 0.73) mg/100 g, respectively. Whole edible parts and male crab meat from Tai Lake crabs had the highest umami amino acid content [(98.06±4.07) mg/100 g and (123.76±6.72) mg/100 g, respectively] and the highest EUC values [(11.62±0.66) g MSG/100 g and (15.29±2.58) g MSG/100 g, respectively]. Finally, total free fatty acids in Yangcheng Lake, Gucheng Lake, and Tai Lake crabs were higher than those in Xinghua crabs. In conclusion, the results indicate differences in the edible yield and flavor of Chinese mitten crabs from different locations. Overall, Yangcheng Lake crabs had the most prominent sweet flavor. Tai Lake crabs had the highest edible yield and their flavor profiles included a marked degree of umami; however, they also had a bitter flavor. Umami flavor was present in female crab meat and crab yolk from Yangcheng Lake and Gucheng Lake, in addition to male crab meat and crab paste of Tai Lake and Xinghua.