| Autor: |
Zhang R; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China., Zhang L; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China., Wu X; Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture animals, Shanghai Ocean University, Shanghai 201306, China.; National Demonstration Centre for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai 201306, China.; Centre for Research on Fish Nutrition and Environmental Ecology of the Ministry of Agriculture, Shanghai Ocean University, Shanghai 201306, China., Wang X; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. |
| Abstrakt: |
Crabs marketed off-season in lunar June often have a brown hepatopancreas (BH) that tastes bitter, unlike the nonbitter orange hepatopancreas (OH). We conducted nontargeted and widely targeted metabolomics analyses on both raw and cooked orange and brown hepatopancreas of Eriocheir sinensis . A total of 115 bitter metabolites were identified, including oxylipins, amino acids, small peptides, nucleotides, vitamins, and coenzymes. Targeted quantitative analysis revealed that seven oxylipins were major contributors to the bitterness of BH. The primary metabolic pathways affecting hepatopancreas bitterness involved the production of unsaturated fatty acids and α-linolenic acid metabolism. Furthermore, specific odorants were produced from OH and BH groups during heat treatment, namely ethyl caproate and methional, respectively. Moreover, differential metabolites were found to act as odor precursors, resulting in a brown and bitter hepatopancreas with poor odor quality. This study elucidates the generation of bitter substances in the hepatopancreas of Eriocheir sinensis through metabolic pathways and thermal reaction pathways. |
