China Freshwater Fisheries Research Center has made new progress in the regulation of crayfish muscle quality
Frozen Crayfish
China
Published Nov 12, 2021
Tridge summary
Recently, the National Shrimp and Crab Industry Technology System Freshwater Shrimp Nutrition and Feed Innovation Team and the Large Breeding Animal Nutrition and Feed Innovation Team, headed by Liu Bo, Director of the Aquatic Disease and Feed Research Laboratory of the Freshwater Fisheries Research Center of the Chinese Academy of Fishery Sciences, are in the crayfish muscle New progress has been made in the field of quality regulation. Crayfish is an important aquaculture species in China. In recent years, with the improvement of people's material living standards, consumers have higher requirements for the flavor and quality of crayfish. Feed protein sources The composition plays an important role in muscle development and flavor deposition in the process of crayfish farming. Based on previous studies, the project team innovatively combined electronic tongue technology with gas phase ion mobility spectroscopy technology to analyze whole animal protein diets and The difference in muscle taste and olfactory flavor of crayfish fed with whole plant protein diet. The results show that compared with whole plant protein, crayfish muscle fed with whole animal protein not only has a higher content of flavor nucleotides (IMP), And it has a better umami aftertaste, and the content of volatile flavor substances is also higher. At the same time, the research team also found isopropanol, n-octanol, and 3-furan in the crayfish muscle that ingested animal and vegetable protein Alcohol, 2-methyl-1 n-pentanol, heptanal, valeric acid and other main flavor substances. The results of the study provide data support for further research on the nutritional adjustment of crayfish flavor.
Original content
Recently, the National Shrimp and Crab Industry Technology System Freshwater Shrimp Nutrition and Feed Innovation Team and the Large Breeding Animal Nutrition and Feed Innovation Team, headed by Liu Bo, Director of the Aquatic Disease and Feed Research Laboratory of the Freshwater Fisheries Research Center of the Chinese Academy of Fishery Sciences, are in the crayfish muscle New progress has been made in the field of quality regulation. Crayfish is an important aquaculture species in my country. In recent years, with the improvement of people's living standards, consumers have higher requirements for the flavor and quality of crayfish. The composition of feed protein sources affects the muscles in the process of crayfish breeding. Development and flavor deposition play an important role. On the basis of previous research, the project team innovatively combined electronic tongue technology with gas phase ion mobility spectroscopy technology to analyze animal protein diets and all ...
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