Xu Miaoyiqing, Shi Yuyao, Zhao Yulong, Yin Mingyu, Shi Wenzheng, Wang Xichang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.
Food Res Int. 2025 Jan;200:115469. doi: 10.1016/j.foodres.2024.115469. Epub 2024 Nov 29.
In order to study the pattern of changes in quality of marinated Chinese mitten crabs (Eriocheir sinensis) during cold storage, three aspects of sensory, taste and odor were investigated. Sensory evaluation and total volatile basic nitrogen (TVB-N) were measured in viscera and abdomen muscle at 0, 7, 15 and 30 days of storage at 4°C. Sensory scores significantly declined at 15 d, coinciding with TVB-N levels exceeding 25 mg N/100 g. Taste profiling demonstrated distinct changes over the storage period. Arginine (Arg) in viscera and abdomen muscle decreased by 18.16 % and 43.26 %, respectively, while adenosine monophosphate (AMP) dropped to 48.46 and 22.22 mg/100 g after 15 days, contributing to loss of umami. Based on the correlation analysis, it was known that bitterness was related to freshness, with tyrosine (Tyr), phenylalanine (Phe), hypoxanthine (Hx) and hypoxanthine riboside (HxR) being more significant contributors to the bitterness. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis attributed late-stage undesirable odors to the production of aldehydes and ketones, particularly heptanone, 3-hydroxy-2-butanone, heptanal and glutaraldehyde. This study provided valuable guide for improving the flavor quality of Chinese mitten crabs in the field of prepared dish.
