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

•Crayfish taste measured by E-tongue was changed by dietary protein sources.•Animal protein increased the flesh IMP level of crayfish more than plant protein.•The volatiles of crayfish muscle were identified by GC–IMS.•The volatiles in the muscle were improved as crayfish fed with animal protein. Th...

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Published in:Food chemistry 2022-03, Vol.373 (Pt B), p.131453-131453, Article 131453
Main Authors: Xu, Xiaodi, Sun, Cunxin, Liu, Bo, Zhou, Qunlan, Xu, Pao, Liu, Mingyang, Wang, Aimin, Tian, Hongyan, Luo, Weizhu, Jiang, Qing
Format: Article
Language:English
Subjects:
Animals
Astacoidea
Electronic Nose
Gas Chromatography-Mass Spectrometry
Nucleotide
Plant Proteins
Protein sources
Red swamp crayfish
Taste
Taste flavor
Volatile compounds
Volatile Organic Compounds - analysis
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Summary:•Crayfish taste measured by E-tongue was changed by dietary protein sources.•Animal protein increased the flesh IMP level of crayfish more than plant protein.•The volatiles of crayfish muscle were identified by GC–IMS.•The volatiles in the muscle were improved as crayfish fed with animal protein. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131453