Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain. (1st November 2021)

• Record Type: Journal Article
• Authors: Luo, Jiaxiang; Monroig, Óscar; Zhou, Qicun; Tocher, Douglas R.; Yuan, Ye; Zhu, Tingting; Lu, Jingjing; Song, Dongying; Jiao, Lefei; Jin, Min
• Is Part Of: Food chemistry. Volume 361(2021)
• Publication Date: 2021-11-01
• Subjects: Mud crab -- Amino acid -- Fatty acid -- Texture -- Taste compounds -- Volatile flavor compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130160
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Low salinity is new used in mud crab culture to expand the inland saline aquaculture. Dietary lipid source, but not salinity, influenced nutritional values of flesh of mud crab. Low salinity changed the myofiber structure and provided new texture for consumers. Low salinity and dietary soybean oil weakened the umami taste and aroma of crab flesh. Abstract: The quality of crustaceans' flesh has direct impact on consumers' purchase choices, with water environment and dietary nutrition being effective ways to regulate flesh quality. The aim of present study was to investigate the impacts of water salinity (low, 4 and medium, 23) and dietary lipid source (fish oil and soybean oil) on nutritional values, texture, taste and odor of flesh of mud crab. While water salinity had no significant influence on nutritional values of crab flesh, crabs fed soybean oil displayed significantly lower contents of amino acids and n-3 PUFAs in muscle. However, crabs reared at low salinity showed reduced flesh hardness, chewiness and gumminess likely related to altered myofiber structure, that impacted muscle texture. Furthermore, low salinity and dietary soybean oil weakened umami taste and aroma characteristics of crab flesh associated with decreased contents of free amino acids, flavor nucleotides, inorganic ions and odor active compounds in flesh.