Taste Attributes of the “June Hairy Crab” Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China—A Pilot Study

Fishes

卷:7

Xiubao Chen¹  Tao Jiang¹  Jian Yang¹  Hongbo Liu¹  Jing Tang²  Junren Xue² 

[1] Laboratory of Fishery Microchemistry, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China;

[2] Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, China;

关键词: aquatic product;    "Da-Zha-Xie";    "Rong-Ao-Xie";    Decapoda;    Crustacea;    consumer preference;   

DOI  :  10.3390/fishes7030128

来源: DOAJ

【 摘 要 】

This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native “June hairy crab” juveniles (commonly referred to as “Liu-Yue-Huang”) of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs.

【 授权许可】

Unknown