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| Analysis on Flavor Components of Different Edible Parts of Procambarus clarkii |
| ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi, LI Cai |
| 1.School of Bioengineering and Food, Hubei University of Technology, Wuhan 430064, China; 2.Institute of Agricultural Products Processing and Nuclear Agriculture Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3.Wuhan Liangzihu Aquatic Product Processing Co. Ltd., Wuhan 430200, China |
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Abstract The changes in basic nutrients and edible tissue yield of the crayfish (Procambarus clarkia) were evaluated before and after cooking. The changes in the volatile flavor composition of different edible parts were analyzed by using electron nose, solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) as well as determining free amino acid contents. The results showed that the major edible parts of crayfish were tail meat and hepatopancreas, both of which were found to contain a large amount of protein and fat. There were even greater changes in the odor of hepatopancreas before and after cooking when compared with tail meat. A total of 59 volatile substances were detected in raw and cooked tail meat and hepatopancreas, and GC-IMS analysis showed that new flavor substances were generated in crayfish meat after cooking, and the contents of some substances increased, such as ethyl acetate, methyl butyrate, and 3-octanone. For hepatopancreas, the number of volatile organic compounds including aldehydes and ketones as well as lesser amounts of alcohols and furans decreased after cooking, and the contents of most volatile compounds declined except that ethanol, propanal, butyraldehyde and glutaraldehyde increased. After cooking, the total amount of free amino acids in hepatopancreas increased significantly, reaching 119.63 mg/g, but the value in tail meat changed little and remained as high as 237.51 mg/g.
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2020, Vol. 34 
