投喂冰鱼和人工配合饲料的中华绒螯蟹肌肉风味品质比较

Comparison of muscle flavor quality of Chinese mitten crab(Eriocheir sinensis)fed with trash fish and formulated diet

为推动人工配合饲料在蟹养殖业中的使用,以体质量为(5.33±0.79)g的中华绒螯蟹(Eriocheir sinensis)为研究对象,比较了投喂冰鱼(TFG)和人工配合饲料(FDG)的中华绒螯蟹肌肉风味品质差异,并采用配对比较试验对蟹肉进行感官评价。结果表明:与TFG组蟹相比,FDG组蟹的腥味较少,且味道更加鲜美、气味浓郁宜人;两组中华绒螯蟹肌肉中17种游离氨基酸均无显著性差异(P>0.05);两组蟹肌肉中的5′-肌苷酸钠和5′-鸟苷酸钠含量无显著性差异(P>0.05),但FDG组蟹的5′-腺苷酸钠(AMP)和鲜味当量(EUC)含量较TFG组显著升高(P<0.05);FDG组蟹的饱和脂肪酸和单不饱和脂肪酸(MUFA)含量显著降低(P<0.05),高不饱和脂肪酸含量显著增加(P<0.05);与TFG组蟹相比,FDG组蟹肌肉中的醛含量显著升高(P<0.05),而酮和含氮化合物的含量显著降低(P<0.05);FDG组蟹肌肉中的脂氧合酶(LOX)活性及其相关基因和蛋白表达均显著高于TFG组。研究表明,人工配合饲料可提升蟹肉风味,提高其肌肉多不饱和脂肪酸、AMP和EUC含量,更符合消费者对食物健康与鲜味的需求。

To promote the use of formulated diet in crab farming,Chinese mitten crab(Eriocheir sinensis)(initial body weight:5.33±0.79 g)were selected as the research object,and the differences of muscle flavor quality was compared after feeding with trash fish(TFG)and formulated diet(FDG).The sensory evaluation of Eriocheir sinensis was carried out by paired comparison test.The results showed that compared with TFG,Eriocheir sinensis muscle from FDG had less fishy taste,more delicious taste and pleasant odor.There were no significant differences in 17 kinds of free amino acids in muscle between the two groups(P>0.05).There were no significant differences in the contents of ionosine-5′-monophosphate and guanosine 5′-monophosphate disodium salt in muscle between the two groups(P>0.05),but the contents of adenosine 5′-monophosphate sodium salt(AMP)and Equivalent Umami Concentration(EUC)of FDG were significantly higher than those of TFG(P<0.05).Compared with TFG samples,the proportion of saturated fatty acids(SFAs)and monounsaturated fatty acids(MUFAs)in FDG samples were significantly reduced(P<0.05),while the proportion of polyunsaturated fatty acid(PUFAs)was significantly increased(P<0.05).Significantly elevated content of aldehydes(P<0.05)and significantly decreased content of ketones and N-containing compounds(P<0.05)were observed in FDG samples compared to TFG samples.Compared with TFG samples,gene and protein relative expression of LOX5 and the enzyme activity of LOX were significantly increased in FDG samples(P<0.05).In conclusion,formulated diet can enhance the flavor of crab meat and increase the contents of polyunsaturated fatty acids,AMP and EUC,which is more in line with the needs of consumers for health and umami.