| This study was aimed to compare the edible yield and taste characteristics in edible parts of Chinese mitten crab (Eriocheir sinensis) from different regions and provide theoretical basis and guidance for consumers’ preference. Representative authentic Chinese mitten crabs in four regions of Yangcheng Lake, Gucheng Lake, Tai Lake, and Xinghua from Jiangsu Province were used. The edible yield, taste profiles, free amino acids, flavor nucleotides and free fatty acids were measured, and the degree of taste was evaluated by the taste activity value (TAV) and equivalent umami concentration (EUC). The results showed that Tai Lake crab had the highest edible rate (33.08±0.31% in male crab and 37.65±1.09% in female crab); Yangcheng Lake crab and Gucheng Lake crab, Tai Lake crab and Xinghua crab had similar taste profiles, and the taste characteristics of Yangcheng Lake crab and Gucheng Lake crab were sweeter, while Tai Lake crab and Xinghua crab had better umami taste, but the content of bitterness and astringency were also high; Yangcheng Lake crab had the highest content of sweet amino acid in whole edible parts, male crab meat, female crab meat and crab yolk, which were 676.65±1.30 mg/100 g, 899.00±2.88 mg/100 g, 950.34±4.78 mg/100 g and 309.86±0.73 mg/100g, respectively; and Tai Lake crab in whole edible parts and male crab meat had the highest content of umami amino acid (98.06±4.07 mg/100 g and 123.76±6.72 mg/100 g, respectively) and the EUC value (11.62±0.66 g MSG/100 g and 15.29±2.58 g MSG/100 g, respectively); Yangcheng Lake crab, Gucheng Lake crab and Tai Lake crab in total free fatty acids were greater than Xinghua crab. In conclusion, the results showed that there were some differences in the edible yield and taste of Chinese mitten crab from different regions, among which Tai Lake crab had the highest edible rate, Yangcheng Lake crab had the most prominent sweet taste attribute, Tai Lake crab had significant degree of umami attribute but with a bitter taste and the taste of umami in female crab meat and crab yolk of Yangcheng Lake and Gucheng Lake and male crab meat and crab paste of Tai Lake and Xinghua were also richer. |
