Effect of domestication culture on non-volatile flavor characteristic substances of Chinese mitten crab (Eriocheir sinensis).

The breeding environment is a critical factor for the quality and flavor of Chinese mitten crab (Eriocheir sinensis). In this study, a novel flavor-forming culture model was explored. Adult crabs reared in Jianhu County were domesticated in the Yangcheng Lake basin for 0, 7, 14 and 28 days. The flavor substances in edible tissues were used as indicators to evaluate the flavor changes of foreign crabs domesticated in the Yangcheng Lake area. The results showed that the content of five delicious amino acids (Asp, Glu, Ser, Thr and Pro) was higher in the edible tissues of native crabs than that of foreign crabs at 0 d of domestication, and there was no significant difference in these amino acid contents after 28 d of domestication. The equivalent umami concentration (EUC) of Yangcheng Lake crab muscle (2.60 g MSG/100 g) was higher than that of domesticated crabs (2.00 g MSG/100 g) at 0 d of domestication, and there was no difference in the EUC of foreign crabs after 28 d of domestication compared with that of native crabs. The electronic tongue assay showed that the taste characteristics of foreign crabs and native crabs were similar after 28 d of domestication. The sweetness grade of Yangcheng Lake crab muscles was 11.91 at 0 d of domestication, which was higher than that of foreign crabs (10.26). There was no difference in the sweetness grade between foreign (14.07) and native (13.92) crabs after 28 d of domestication. Foreign crabs domesticated in the Yangcheng Lake basin for 28 d were able to obtain the flavor characteristics of Yangcheng Lake crabs. • Domestication of foreign crabs did not affect their survival and development. • Foreign crabs domesticated were able to obtain the flavor of Yangcheng Lake crabs. • Domesticated crabs can be identified from native crabs by the unique gut bacteria. [ABSTRACT FROM AUTHOR]