Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
Food Chem. 2020 Mar 5;308:125607. doi: 10.1016/j.foodchem.2019.125607. Epub 2019 Oct 15.
Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was designed to investigate the effects of dietary lipid sources including fish oil (FO), krill oil (KO), palm oil, rapeseed oil, soybean oil and linseed oil on profiles of amino acids, fatty acids and volatiles in muscle of swimming crab (Portunus trituberculatus). Volatiles of crab muscle were characterized by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Results revealed that crabs fed FO and KO had significantly higher levels of protein, indispensable amino acids, eicosapentaenoic acid and docosahexaenoic acid in muscle. Principal component analysis and hierarchical cluster analysis demonstrated that muscle volatiles of crabs fed different dietary oils exhibited significant variations. Dietary FO and KO significantly increased the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in muscle, which may produce more pleasant flavors.
脂质来源可替代鱼油，这可能会改变蟹肉的营养价值和风味质量，从而影响消费者的偏好。为此，设计了一项为期 8 周的营养试验，旨在研究包括鱼油（FO）、磷虾油（KO）、棕榈油、菜籽油、大豆油和亚麻籽油在内的不同膳食脂质来源对游泳蟹（三疣梭子蟹）肌肉中氨基酸、脂肪酸和挥发性成分的影响。采用顶空固相微萃取和气相色谱-串联质谱法对蟹肉中的挥发性成分进行了表征。结果表明，投喂 FO 和 KO 的蟹肌肉中蛋白质、必需氨基酸、二十碳五烯酸和二十二碳六烯酸含量显著升高。主成分分析和层次聚类分析表明，投喂不同饲料油的蟹肌肉中的挥发性成分存在显著差异。FO 和 KO 显著增加了肌肉中 3-甲基丁醛、庚醛、苯甲醛和壬醛的相对水平，这可能会产生更令人愉悦的风味。
