拟穴青蟹软壳蟹与硬壳蟹营养品质和风味差异综合比较分析

为明确在最佳收集时间段内不同时间点的软壳蟹和硬壳蟹营养与风味物质的差异,本试验采用顶空固相微萃取(SPME)、气质联用(GS-MS)方法比较了拟穴青蟹硬壳蟹与蜕壳后0～48 h软壳蟹肌肉和肝胰腺2种组织中水分、灰分、氨基酸、矿物质元素、脂肪酸及挥发性物质含量.结果 表明,软壳蟹2种组织在蜕壳0h水分含量最高,硬壳蟹灰分...

Comparative Analysis of Flavor and Nutritional Qualities Between Soft Shell Crab and Hard Shell Crab From Scylla paramamosain

To determine the nutritional, quality and aroma differences between soft-shelled from S. paramamosain crab and hard-shelled crab at different time points during the optimal collection period, headspace solid phase micro extraction(HS-SPME), gas chromatography-mass spectrometry (GC-MS) and relative odor activity values were used to analysis the changes of water, ash, amino acids, mineral elements and fatty acids in muscles and hepatopancreas. The results showed that the two tissues had the highest water content in soft shell crabs at 0 h, and the ash content of hard shell crabs was significantly higher than that of soft shell crabs at each time point (P<0.05). The contents of amino acids in hard shell crabs of two tissues were higher than those in soft shell crabs except for cystine and alanine in the hepatopancreas, among which the contents of leucine were significantly different (P<0.05); The contents of 12 and 14 amino acids in muscle and hepatopancreas were the highest at 6 h. The contents of Ca, Mg and Fe in the two tissues of soft shell crabs were higher than those of hard shell crabs while with no significant difference. The Ca content of soft shell crabs at 0 h was significantly higher than other time points (P<0.05). Both the 24 h soft shell crab muscle and 0 h hepatopancreas ∑PUFA content were higher than other time points. Volatile substances in the two tissues were mainly alkanes, aldehydes, ketones, alcohols, aromatic hydrocarbons, esters, phenols and ether compounds. The overall relative content was different but with no significant difference. In summary, the hepatopancreas and muscles of soft shell S. paramamosain from 0 to 6 hours were more nutritious and more flavorful than other time points, which is optimal to prepare soft shell crabs.The results of this study provide some references for the production, nutrition and flavor evaluation and market value evaluation of soft shell crab.