Skip to main content
SpringerLink
Log in

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

  • Original Article
  • Food Science and Technology
  • Published:
Fisheries Science Aims and scope Submit manuscript

Abstract

Nonvolatile taste active compounds, including free amino acids (FAAs), 5′-nucleotides, betaine, soluble sugars, trimethylamine oxide and organic acids of wild and cultured mud crab Scylla paramamosain were examined. The main taste in mud crab (MC) is derived from the FAAs, 5′-nucleotides, betaine, and organic acids, based on the fact that these compounds have a taste activity value (TAV) > 1. Wild MCs had a higher content of total FAAs, 5′-nucleotides, betaine, and organic acids in meat compared with cultured animals. However, no differences in the taste active compound levels were observed in the gonads of wild and cultured MCs, with betaine being the exception (wild crab > cultured crab). The total concentrations of FAAs in MC ranged from 12.71 to 36.94 mg/g. Monosodium glutamate (MSG)-like FAAs were primarily contributed by glutamic acid, and ranged from 0.71 to 0.93 mg/g. The concentrations of 5′-nucleotides were 1.10–2.24 mg/g, in which 5′-inosine monophosphate (IMP) and 5′-adenosine monophosphate (AMP) were the predominant TAVs (TAV > 1). The total concentrations of organic acids in MC were 2.41–11.10 mg/g, in which lactic and succinic acid in meat, and citric acid and succinic acid in female gonads were the main organic acids. The gonads were observed to have higher concentrations of 5′-nucleotides and organic acids compared with crab meat, with the equivalent umami concentration in gonads being higher than that in crab meat. In conclusion, wild MCs contained more active-taste nonvolatile flavor components relative to those detected in cultured MCs.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Alava VR, Quinitio ET, de Pedro JB, Priolo FMP, Orozco ZGA, Wille M (2007) Lipids and fatty acids in wild and pond-reared mud crab Scylla serrata (Forsskål) during ovarian maturation and spawning. Aquac Res 38(14):1468–1477

    Article  CAS  Google Scholar 

  • Alberts-Hubatsch H, Lee SY, Meynecke JO, Diele K, Nordhaus I, Wolff M (2016) Life–history, movement, and habitat use of Scylla serrata, (Decapoda, Portunidae): current knowledge and future challenges. Hydrobiologia 763(1):5–21

    Article  Google Scholar 

  • Azra MN, Ikhwanuddin M (2016) A review of maturation diets for mud crab genus Scylla broodstock: present research, problems and future perspective. Saudi J Biol Sci 23:257–267

    Article  PubMed  Google Scholar 

  • Boone WR, Claybrook DL (1977) The effect of low salinity on amino acid metabolism in the tissues of the common mud crab, Panopeus herbstii, (Milne–Edwards). Comp Biochem Phys A 57(1):99–106

    Article  CAS  Google Scholar 

  • Bu J (2012) Study on nutrition and flavor components of three kinds of sea crabs. Master dissertation of Zhejiang Gongshang University, pp 22–34

  • Chen LC (1990) Aquaculture in Taiwan. Fishing News Books, Oxford

    Google Scholar 

  • Chen DW, Zhang M (2007) Non–volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chem 104(3):1200–1205

    Article  CAS  Google Scholar 

  • China Fisheries Yearbook (2017) Chinese Aquaculture Publishing Company, Beijing, China

  • Chiou TK, Huang JP (2003) Chemical constituents in the abdominal muscle of cultured mud crab Scylla serrata, in relation to seasonal variation and maturation. Fish Sci 69(3):597–604

    Article  CAS  Google Scholar 

  • Focht RL, Schmidt FH (1959) Colorimetric determination of betaine in glutamate process and liquor. J Agric Food Chem 4:546–551

    Article  Google Scholar 

  • Fuentes A, Fernández-Segovia I, Serra JA, Barat JM (2010) Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality. Food Chem 119(4):1514–1518

    Article  CAS  Google Scholar 

  • Fuke S, Konosu S (1990) Taste–active components of a few species of bivalves. In: Kawamura Y (ed) Society for Research on Umami Taste. Tokyo, Japan: 89th Forum of Society for Research on Umami Taste, pp 85–91

  • Fuke S, Watanabe K, Sakai H, Konosu S (1989) Extractive components of dried skipjack (katsuobushi). Nippon Shokuhin Kogyo Gakkaish 36:67–70

    Article  CAS  Google Scholar 

  • Hayashi T, Yamaguchi K, Konosu S (1981) Sensory analysis of taste–active components in the extract of boiled snow crab meat. J Food Sci 46(2):479–483

    Article  CAS  Google Scholar 

  • Itou K, Kobayashi S, Ooizumi T, Akahane Y (2006) Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing. Fish Sci 72(6):1269–1276

    Article  CAS  Google Scholar 

  • Kani Y, Yoshikawa N, Okada S, Abe H (2007) Comparison of extractive components in the muscle and liver of three Loliginidae squid species with those of one Ommastrephidae species. Fish Sci 73(4):940–949

    Article  CAS  Google Scholar 

  • Kato H, Rhue MR, Nishimura T (1989) Role of free amino acids and peptides in food taste. ACS Publications, Washington, DC, pp 158–174

    Google Scholar 

  • Keenan CP, Davie P, Mann D (1998) A revision of the genus Scylla De Haan, 1833 (Crustacea: Decapoda: Brachyura: Portunidae). Raffles Bull Zool 46:217–245

    Google Scholar 

  • Kong L, Cai C, Ye Y, Chen D, Wu P, Li E, Chen L (2012) Comparison of non–volatile compounds and sensory characteristics of Chinese mitten crabs (Eriocheir sinensis) reared in lakes and ponds: potential environmental factors. Aquacultures 364–365(1):96–102

    Article  CAS  Google Scholar 

  • Li W, Gu Z, Yang Y, Zhou S, Liu Y, Zhang J (2014) Non–volatile taste components of several cultivated mushrooms. Food Chem 143(1):427–431

    Article  PubMed  CAS  Google Scholar 

  • Liang M, Wang S, Wang J, Chang Q, Mai K (2008) Comparison of flavor components in shrimp Litopenaeus vannamei, cultured in seawater and low salinity water. Fish Sci 74(5):1173–1179

    Article  CAS  Google Scholar 

  • Lin H, Wang X, Zhang B, Tang H, Xue C, Xu J (2002) Comparison of taste components between triploid and diploid oyster. J Ocean Univ Qingdao 1(1):55–58

    Google Scholar 

  • Lin Q, Li S, Li Z, Wang G (2007) Species composition in genus Scylla from the coast of southeast China. J Fish China 31(2):211–219 (in Chinese)

    Google Scholar 

  • Lu X, Ma L, Qiao Z, Zhang F, Ma CY (2009) Population genetic structure of Scylla paramamosain from the coast of southeastern China based on mtDNA COI sequences. J Fish China 33:15–23 (in Chinese)

    CAS  Google Scholar 

  • Ma LB, Zhang FY, Ma CY, Qiao ZG (2006) Scylla paramamosain (Estampador) the most common mud crab (genus Scylla) in China: evidence from mtDNA. Aquac Res 37(16):1694–1698

    Article  CAS  Google Scholar 

  • Meng F, Gao H, Tang X, Wang A, Yao X, Liu C, Gu Z (2017) Biochemical composition of pond–cultured vs. wild gravid female mud crab Scylla paramamosain in Hainan, China: evaluating the nutritional value of cultured mud crab. J Shellfish Res 36(2):445–452

    Article  Google Scholar 

  • Mirera DO, Moksnes PO (2015) Comparative performance of wild juvenile mud crab (Scylla serrata) in different culture systems in east Africa: effect of shelter, crab size and stocking density. Aquac Int 23(1):155–173

    Article  Google Scholar 

  • Muhd-Farouk H, Jasmani S, Ikhwanuddin M (2016) Effect of vertebrate steroid hormones on the ovarian maturation stages of orange mud crab, Scylla olivacea (Herbst, 1796). Aquaculture 451:78–86

    Article  CAS  Google Scholar 

  • Overton JL, Macintosh DJ, Thorpe RS (1997) Multivariate analysis of the mud crab Scylla serrata (Brachyura: Portunidae) from four locations in Southeast Asia. Mar Biol 128:55–62

    Article  Google Scholar 

  • Rodriguez EM, Paradoestepa FD, Quinitio ET (2007) Extension of nursery culture of Scylla serrata (Forsskal) juveniles in net cages and ponds. Aquac Res 38(14):1588–1592

    Article  Google Scholar 

  • Rotzoll N, Dunkel A, Hofmann T (2006) Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). J Agric Food Chem 54:2705–2711

    Article  PubMed  CAS  Google Scholar 

  • Ryder JM (1985) Determination of adenosine triphosphate and its breakdown products in fish muscle by high–performance liquid chromatography. J Agric Food Chem 33:678–680

    Article  CAS  Google Scholar 

  • Sarower MG, Hasanuzzaman AFM, Biswas B, Abe H (2015) Taste producing components in fish and fisheries products: a review. Int J Food Ferment Technol 2(2):113–121

    Google Scholar 

  • Sato T, Ohgami SI, Kaneniwa M (2015) Seasonal variations in free amino acids, nucleotide–related compounds, and fatty acids and meat yield of the coconut crab Birgus latro. Fish Sci 81(5):959–970

    Article  CAS  Google Scholar 

  • Schlichtherle-Cerny H, Grosch W (1998) Evaluation of taste compounds of stewed beef juice. Eur Food Res Technol 207(5):369–376

    CAS  Google Scholar 

  • Shao L, Wang C, He J, Wu X, Cheng Y (2014) Meat quality of Chinese mitten crabs fattened with natural and formulated diets. J Aquat Food Prod Technol 23(1):59–72

    Article  CAS  Google Scholar 

  • Shirai T (1997) Taste components of bereo pacific squid. Gonatopsis Borealis Fish Sci 63

  • Spurvey S, Pan BS, Shahidi F (1998) Flavour of shellfish. In: Shahidi F (ed) Flavor of meat, meat products, and seafoods. Blackie Academic & Professional, London, pp 159–196

    Google Scholar 

  • Sreelakshmi KR, Manjusha L, Vartak VR, Venkateswarlu G (2016) Variation in proximate composition and fatty acid profiles of mud crab meat with regard to sex and body parts. Indian J Fish 63(2):147–150

    Article  Google Scholar 

  • Suprayudi MA, Takeuchi T, Hamasaki K (2004) Essential fatty acids for larval mud crab Scylla serrata: implications of lack of the ability to bioconvert C18 unsaturated fatty acids to highly unsaturated fatty acids. Aquaculture 231(1):403–416

    Article  CAS  Google Scholar 

  • Taira W, Funatsu Y, Satomi M, Takano T, Abe H (2007) Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products. Fish Sci 73(4):913–923

    Article  CAS  Google Scholar 

  • Tseng YH, Lee YL, Li RC, Mau JL (2005) Non–volatile flavor components of Ganoderma tsugae. Food Chem 90:409–415

    Article  CAS  Google Scholar 

  • Viswanathan C, Raffi SM (2015) The natural diet of the mud crab Scylla olivacea (Herbst, 1896) in Pichavaram mangroves, India. Saudi J Biol Sci 22(6):698–705

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Vungoc U, Le VL, Truongtrong N, Hong TT (2007) Development of nursery culture techniques for the mud crab Scylla paramamosain (Estampador). Aquac Res 38(14):1563–1568

    Article  Google Scholar 

  • Wang H, Shi W, Wu X, Wang X, Pang G, Hou W (2016a) Comparison of flavor quality in gonads and meat of female Portunus trituberculatus cultured at different water temperatures. Food Sci 37(18):84–90 (in Chinese)

    CAS  Google Scholar 

  • Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M (2016b) Comparison of flavour qualities of three sourced Eriocheir sinensis. Food Chem 200:24–31

    Article  PubMed  CAS  Google Scholar 

  • Woll AK, Berge GM (2007) Feeding and management practices affect quality improvement in wild–caught edible crab (Cancer pagurus). Aquaculture 269(1):328–338

    Article  Google Scholar 

  • Wu X, Cheng Y, Sui L, Yang X, Nan T, Wang J (2007) Biochemical composition of pond–reared and lake–stocked Chinese mitten crab Eriocheir sinensis (H. Milne–Edwards) broodstock. Aquac Res 38(14):1459–1467

    Article  CAS  Google Scholar 

  • Wu X, Cheng Y, Zeng C, Wang C, Yang X (2010) Reproductive performance and offspring quality of wild-caught and pond-reared swimming crab Portunus trituberculatus broodstock. Aquaculture 301(1–4):78–84

    Article  Google Scholar 

  • Yamaguchi S, Yoshikawa T, Ikeda S, Ninomiya T (1971) Measurement of the relative taste intensity of some a-amino acid and 5′-nucleotides. J Food Sci 36:846–849

    Article  CAS  Google Scholar 

  • Yamanaka H, Matsumoto M, Hatae K, Nakaya H (1995) Studies on components of off-flavor in the muscle of American jumbo squid. Nippon Suisan Gakk 61:612–618

    Article  CAS  Google Scholar 

  • Yancey PH, Rhea MD, Kemp KM, Bailey DM (2004) Trimethylamine oxide, betaine and other osmolytes in deep-sea animals: depth trends and effects on enzymes under hydrostatic pressure. Cell Mol Biol 50(4):371–376

    PubMed  CAS  Google Scholar 

  • Ye HH, Tao Y, Wang GZ, Lin QW, Chen XL, Li SJ (2011) Experimental nursery culture of the mud crab Scylla paramamosain (Estampador) in China. Aquac Int 19:313–321

    Article  CAS  Google Scholar 

  • Yue J, Zhang Y, Jin Y, Deng Y, Zhao Y (2016) Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles. Food Chem 194:12–19

    Article  PubMed  CAS  Google Scholar 

  • Zhao J, Wen X, Li S, Zhu D, Li Y (2015) Effects of dietary lipid levels on growth, feed utilization, body composition and antioxidants of juvenile mud crab Scylla paramamosain, (Estampador). Aquaculture 435(435):200–206

    Article  CAS  Google Scholar 

  • Zheng J, Tao N, Gong J, Gu S, Xu C (2015) Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes. Fish Sci 81:559–568

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research was supported by grants awarded by the Natural Science Foundation of Hainan Province (317029), the Key Research and Development Project of Hainan Province (ZDYF2016078), and the Key Research and Development Project of Hainan Province (ZDYF2016083).

Author information

Authors and Affiliations

  1. State Key Laboratory of Marine Resource Utilization in South China Sea, Ocean College, Hainan University, Haikou, 570228, People’s Republic of China

    Chunsheng Liu, Fantong Meng, Yaohua Shi, Aimin Wang & Zhifeng Gu

  2. Beijing Aquatic Product Promotion Technology Department, Hainan Breeding Center, Wenchang, 571300, People’s Republic of China

    Zhi Pan

  3. Hainan Academy of Ocean and Fisheries Sciences, Haikou, 570204, People’s Republic of China

    Xianming Tang

Authors
  1. Chunsheng Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fantong Meng
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xianming Tang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yaohua Shi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Aimin Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Zhifeng Gu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Zhi Pan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Zhifeng Gu or Zhi Pan.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Liu, C., Meng, F., Tang, X. et al. Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain. Fish Sci 84, 897–907 (2018). https://doi.org/10.1007/s12562-018-1227-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12562-018-1227-0

Keywords

Search

Navigation