Nutritional qualities and sensory characteristics in the hepatopancreas and muscle of female mud crab (Scylla paramamosain) in three growth forms: A comparative study
2021
The present study aimed to examine and compare the nutritional composition and sensory value of hepatopancreas and muscle of normal female mud crab (NFMC), precursor butter crab (PBC), and butter crab (BC). Results indicated that PBC and BC had significantly higher protein content in both tissues than NFMC, whereas the hepatopancreas of all three types of crab contained particularly higher lipid and ash content. Furthermore, the higher essential amino acid (EAA) content and essential amino acid index (EAAI) indicated that the protein quality of PBC and BC was better. The mineral elements data revealed that all of them were excellent sources of minerals. Meanwhile, NFMC showed higher polyunsaturated fatty acid (PUFA), arachidonic acid (ARA), and eicosapentaenoic acid (EPA) content, whereas the muscle of PBC and BC showed higher decosahexaenoic acid (DHA) content than the muscle of NFMC. Furthermore, the hepatopancreas of PBC and BC contained more umami and sweet amino acids than the hepatopancreas of NFMC. Additionally, BC had higher aldehyde content in both edible tissues. To summarize, all samples may be considered as a suitable source of several nutrients for human consumption, whereas the taste and odor of BC were probably more acceptable than those of NFMC and PBC.
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