| Title: | "Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein" |
| Author(s): | Xu X; Sun C; Liu B; Zhou Q; Xu P; Liu M; Wang A; Tian H; Luo W; Jiang Q; |
| Address: | "Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, PR China. Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, PR China; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, PR China. Wuxi Fisheries College, Nanjing Agricultural University, Wuxi 214081, PR China; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, PR China. Electronic address: liub@ffrc.cn. Department of Marine Science and Technology, School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng 224051, PR China. School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, PR China" |
| DOI: | 10.1016/j.foodchem.2021.131453 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless, significantly higher richness taste was observed in animal protein group. The inosine-5'-monophosphate content in animal protein group was significantly higher than that in plant protein group. Twelve aldehydes, eleven alcohols, six ketones, three esters, and two acids were identified in the muscle using GC-IMS. 2-Propanol (monomer), 3-octanol (monomer), 3-furanmethanol (dimer), 2-methyl-1-pentanol (monomer), heptanal (monomer), and allylacetic acid (monomer) changed significantly between dietary animal protein and plant protein. These results suggested that dietary plant and animal protein have a similar effect on the growth performance. For the flavor, the crayfish fed with animal protein had higher volatiles and IMP contents, which might contribute to higher richness" |
| Keywords: | Animals Astacoidea *Electronic Nose Gas Chromatography-Mass Spectrometry Plant Proteins Taste *Volatile Organic Compounds/analysis Nucleotide Protein sources Red swamp crayfish Taste flavor Volatile compounds; |
| Notes: | "MedlineXu, Xiaodi Sun, Cunxin Liu, Bo Zhou, Qunlan Xu, Pao Liu, Mingyang Wang, Aimin Tian, Hongyan Luo, Weizhu Jiang, Qing eng England 2021/11/04 Food Chem. 2022 Mar 30; 373(Pt B):131453. doi: 10.1016/j.foodchem.2021.131453. Epub 2021 Oct 23" |
