Differences in Volatile Components of Procambarus clarkii from Different Co-culture Modes
TU Xiaohang, LI Pengpeng, BIAN Huan, GENG Zhiming, ZHU Yongzhi, XU Weimin, WANG Daoying
1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.School of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3.Key Laboratory of Cold Chain Logistics Technology for Agricultural Products, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
Abstract：To investigate the effects of different culture modes on the volatile flavor composition of Procambarus clarkii, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile substances in the meat of Procambarus clarkii from six representative culture modes (from four classes) in Xinghua, Jiangsu Province, and the volatile flavor composition data were evaluated by principal component analysis (PCA) and cluster analysis (CA). A total of 31 volatile substances including eight ketones, three esters, 13 hydrocarbons, three amines, two alcohols, and two other compounds were detected in the meat of Procambarus clarkii. Three principal components were selected for PCA, which had a cumulative contribution rate of 96.01% and represented the main information of the volatile flavor substances. Comprehensive analysis showed that the rice–crayfish co-culture mode (DX1) had the highest score and the lotus–crayfish co-culture mode (OX) had the lowest score. CA classified the six culture modes into five categories and classified all volatile flavor substances detected into four categories, reflecting the differences in volatile components in the meat of Procambarus clarkii from different culture modes. The results were in good agreement with those of PCA for rice-crayfish culture modes.
2023, Vol. 37 
