Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/30315
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Modification of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy
Author(s): Yuan, Ye
Wang, Xuexi
Jin, Min
Jiao, Lefei
Sun, Peng
Betancor, Mónica B
Tocher, Douglas R
Zhou, Qicun
Contact Email: m.b.betancor@stir.ac.uk
Keywords: Food Science
Analytical Chemistry
General Medicine
Issue Date: 5-Mar-2020
Citation: Yuan Y, Wang X, Jin M, Jiao L, Sun P, Betancor MB, Tocher DR & Zhou Q (2020) Modification of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy. Food Chemistry, 308 p. 11, Art. No.: 125607. https://doi.org/10.1016/j.foodchem.2019.125607
Abstract: Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was designed to investigate the effects of dietary lipid sources including fish oil (FO), krill oil (KO), palm oil, rapeseed oil, soybean oil and linseed oil on profiles of amino acids, fatty acids and volatiles in muscle of swimming crab (Portunus trituberculatus). Volatiles of crab muscle were characterized by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Results revealed that crabs fed FO and KO had significantly higher levels of protein, indispensable amino acids, eicosapentaenoic acid and docosahexaenoic acid in muscle. Principal component analysis and hierarchical cluster analysis demonstrated that muscle volatiles of crabs fed different dietary oils exhibited significant variations. Dietary FO and KO significantly increased the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in muscle, which may produce more pleasant flavors.
DOI Link: 10.1016/j.foodchem.2019.125607
Rights: This item has been embargoed for a period. During the embargo please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study. Accepted refereed manuscript of: Yuan Y, Wang X, Jin M, Jiao L, Sun P, Betancor MB, Tocher DR & Zhou Q (2020) Modification of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy. Food Chemistry, 308, Art. No.: 125607. DOI: https://doi.org/10.1016/j.foodchem.2019.125607 © 2019, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

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