Overwintering behaviour affects distinctive flavour of mud crab Scylla paramamosain in commercial farms
2020
Tang, Lei | Wang, Huan | Wei, Hongling | Ye, Chunyu | Chen, Lizhi | Yao, Hongzhi | Shi, Ce | Mu, Changkao | Wang, Chunlin
In order to reveal the influence of overwintering behaviour on the flavour of Scylla paramamosain, this study selected crabs of before and after overwintering in SM (Sanmen County, Zhejiang Province), HP (Hepu County, Guangxi Province) and WN (Wanning city, Hainan Province). The contents of flavouring‐related substances in hepatopancreas, muscles and gonads were determined by high‐performance liquid chromatography (HPLC); taste activity value (TAV) and equivalent umami concentration (EUC) were calculated. The results showed that sweetish amino acids were mainly accumulated in muscles, umami amino acids were mainly accumulated in hepatopancreas, free nucleotides were mainly accumulated in gonads, and the EUC value in gonads was the highest. After overwintering, the content of sweetish, umami amino acids and free nucleotides in muscle and hepatopancreas decreased significantly, while the content of flavour‐tasting amino acids in gonads did not change significantly, but the content of umami nucleotides increased significantly. Therefore, overwintering behaviour decreased the flavour of muscle and hepatopancreas, slightly enhanced gonad and the overall flavour of S. paramamosain before overwintering was better than that after overwintering.
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