| Title: | Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain |
| Author(s): | Luo J; Monroig O; Zhou Q; Tocher DR; Yuan Y; Zhu T; Lu J; Song D; Jiao L; Jin M; |
| Address: | "Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China. Instituto de Acuicultura Torre de la Sal, Consejo Superior de Investigaciones Cientificas (IATS-CSIC), Ribera de Cabanes 12595, Castellon Spain. Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China. Electronic address: zhouqicun@nbu.edu.cn. Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, Shantou 515063, China. Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China. Electronic address: jinmin@nbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.130160 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The quality of crustaceans' flesh has direct impact on consumers' purchase choices, with water environment and dietary nutrition being effective ways to regulate flesh quality. The aim of present study was to investigate the impacts of water salinity (low, 4 and medium, 23) and dietary lipid source (fish oil and soybean oil) on nutritional values, texture, taste and odor of flesh of mud crab. While water salinity had no significant influence on nutritional values of crab flesh, crabs fed soybean oil displayed significantly lower contents of amino acids and n-3 PUFAs in muscle. However, crabs reared at low salinity showed reduced flesh hardness, chewiness and gumminess likely related to altered myofiber structure, that impacted muscle texture. Furthermore, low salinity and dietary soybean oil weakened umami taste and aroma characteristics of crab flesh associated with decreased contents of free amino acids, flavor nucleotides, inorganic ions and odor active compounds in flesh" |
| Keywords: | Amino Acids/analysis *Animal Feed Animal Nutritional Physiological Phenomena Animals Aquaculture/*methods Brachyura/*chemistry Dietary Fats/pharmacology Fish Oils/pharmacology Food Quality Nutritive Value Salinity Shellfish/*analysis Shellfish Proteins/an; |
| Notes: | "MedlineLuo, Jiaxiang Monroig, Oscar Zhou, Qicun Tocher, Douglas R Yuan, Ye Zhu, Tingting Lu, Jingjing Song, Dongying Jiao, Lefei Jin, Min eng England 2021/06/02 Food Chem. 2021 Nov 1; 361:130160. doi: 10.1016/j.foodchem.2021.130160. Epub 2021 May 19" |
