Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus).

Portunus trituberculatus fattening diets fish oil replacement taste

Journal

Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045

Informations de publication

Date de publication:
09 2020
Historique:
received: 24 02 2020
revised: 27 04 2020
accepted: 01 06 2020
pubmed: 7 7 2020
medline: 22 6 2021
entrez: 7 7 2020
Statut: ppublish

Résumé

A 45-day fattening trial was conducted using iso-nitrogenous and iso-fatty fattening diets, among which 0%, 25%, 50%, 75%, and 100% of fish oil were, respectively, replaced by blending vegetable oils (canola oil: soybean oil = 1:1), recorded as Diet 1 ~ Diet 5, respectively. The results showed that the meat of crabs (150 ± 25 g) cultured by five fattening feed were distinguished effectively with the electronic tongue. The total free amino acids and taste nucleotides in the meat of crab cultured by Diet 1 were higher than others. The contents of betaine (taste activity value <1) and umami amino acids in the meat of Diet 3 were highest. The contents of sweet amino acids in the meat of crab cultured by Diet 5 was the highest among the different diet. The equivalent umami concentration of Diet 1 was the highest, suggesting that the umami taste is better. In conclusion, 50% of fish oil could be replaced by vegetable oil in fattening feeds. PRACTICAL APPLICATIONS: This paper provided technical support for blending vegetable oils instead of fish oil in fattening feed for swimming crab by using electronic tongue, automatic amino acid analysis, and high performance liquid chromatography to research the changes in the contents of free amino acids, nucleotides, and betaine in female meat of swimming crab, and the taste impacts were evaluated by taste activity values and equivalent umami concentration methods.

Identifiants

pubmed: 32627848
doi: 10.1111/jfbc.13345
doi:

Substances chimiques

Fish Oils 0
Plant Oils 0

Types de publication

Clinical Trial, Veterinary Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

e13345

Informations de copyright

© 2020 Wiley Periodicals LLC.

Références

Calkins, C. R., & Hodgen, J. M. (2007). A fresh look at meat flavor. Meat Science, 77(1), 63-80. https://doi.org/10.1016/j.meatsci.2007.04.016
Chen, D. W., & Zhang, M. (2007). Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 104(3), 1200-1205. https://doi.org/10.1016/j.foodchem.2007.01.042
Chen, D. W., Zhang, M., & Shrestha, S. (2007). Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 103(4), 1343-1349. https://doi.org/10.1016/j.foodchem.2006.10.047
Cong, J., Han, X., Yu, L., Wang, H., & Wang, X. (2020). Effects of dietary replacement of fish oil by vegetable oil on the taste quality of Chinese mitten. Journal of Shanghai Ocean University, 1-14. (In Chinese). https://doi.org/10.12024/jsou.20191002815
FAO. (2018). The State of World Fisheries and Aquaculture 2018-Meeting the sustainable development goals (p. 10). Rome: Food and Agriculture Organization of the United Nations.
Fountoulaki, E., Vasilaki, A., Hurtado, R., Grigorakis, K., Karacostas, I., Nengas, I., … Alexis, M. N. (2009). Fish oil substitution by vegetable oils in commercial diets for gilthead sea bream (Sparus aurata L.); effects on growth performance, flesh quality and fillet fatty acid profile Recovery of fatty acid profiles by a fish oil finishing diet under fluctuating water temperatures. Aquaculture, 289(3-4), 317-326. https://doi.org/10.1016/j.aquaculture.2009.01.023
Glencross, B. D. (2009). Exploring the nutritional demand for essential fatty acids by aquaculture species. Reviews in Aquaculture, 1(2), 71-124. https://doi.org/10.1111/j.1753-5131.2009.01006.x
Grigorakis, K., Fountoulaki, E., Giogios, I., & Alexis, M. N. (2009). Volatile compounds and organoleptic qualities of gilthead sea bream (Sparus aurata) fed commercial diets containing different lipid sources. Aquaculture, 290(1-2), 116-121. https://doi.org/10.1016/j.aquaculture.2009.02.006
Guo, Y., Han, G., Yang, Z., Song, J., Wang, X., Mu, Y., & Meng, D. (2019). Comparative analysis of nutrition and flavor quality of Portunus trituberculatus. Chinese Fishery Quality and Standards, 9(3), 26-33. (In Chinese).
Ji, H., Li, J., & Liu, P. (2011). Regulation of growth performance and lipid metabolism by dietary n-3 highly unsaturated fatty acids in juvenile grass carp, Ctenopharyngodon idellus. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 159(1), 49-56. https://doi.org/10.1016/j.cbpb.2011.01.009
Kawai, M., Okiyama, A., & Ueda, Y. (2002). Taste enhancements between various amino acids and IMP. Chemical Senses, 27(8), 739-745. https://doi.org/10.1093/chemse/27.8.739
Linder, M., & Ackman, R. G. (2002). Volatile compounds recovered by solid-phase microextraction from fresh adductor muscle and total lipids of sea scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia). Journal of Food Science, 67(6), 2032-2037. https://doi.org/10.1111/j.1365-2621.2002.tb09496.x
Liu, C., Meng, F., Tang, X., Shi, Y., Wang, A., Gu, Z., & Pan, Z. (2018). Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain. Fisheries Science, 84(5), 897-907. https://doi.org/10.1007/s12562-018-1227-0
Liu, L., Jiang, X., Wu, X., Deng, D., & Cheng, Y. (2017). Effects of dietary fish oil replacement by vegetable oils on reproductive performance of Chinese mitten crab (Eriocheir sinensis). Journal of Shanghai Ocean University, 26(4), 501-510. (In Chinese).
Liu, L., Long, X., Deng, D., Cheng, Y., & Wu, X. (2018). Molecular characterization and tissue distribution of carnitine palmitoyltransferases in Chinese mitten crab Eriocheir sinensis and the effect of dietary fish oil replacement on their expression in the hepatopancreas. PLoS One, 13(8), e0201324. https://doi.org/10.1371/journal.pone.0201324
Martinez-Llorens, S., Vidal, A. T., Monino, A. V., Torres, M. P., & Cerda, M. J. (2007). Effects of dietary soybean oil concentration on growth, nutrient utilization and muscle fatty acid composition of gilthead sea bream (Sparus aurata L.). Aquaculture Research, 38(1), 76-81. https://doi.org/10.1111/j.1365-2109.2006.01636.x
Meyer, S., Dunkel, A., & Hofmann, T. (2016). Sensomics-assisted elucidation of the tastant code of cooked crustaceans and taste reconstruction experiments. Journal of Agricultural and Food Chemistry, 64(5), 1164-1175. https://doi.org/10.1021/acs.jafc.5b06069
Michikawa, K., & Konosu, S. (1995). Sensory identification of effective components for masking bitterness of arginine in synthetic extract of scallop. Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi, 42(12), 982-988. https://doi.org/10.1007/978-4-431-68355-1_106
Ministry of Agriculture Fisheries and Fisheries Administration. (2018). 2018 China fishery statistics yearbook (pp. 42-69). Beijing, China: China Agricultural Press.
Mirera, D. O., & Moksnes, P. O. (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. Aquaculture International, 23(1), 155-173. https://doi.org/10.1007/s10499-014-9805-3
Nasopoulou, C., & Zabetakis, I. (2012). Benefits of fish oil replacement by plant originated oils in compounded fish feeds. A review. LWT, 47(2), 217-224. https://doi.org/10.1016/j.lwt.2012.01.018
Noordin, N. M., Zeng, C., Southgate, P. C., & Romano, N. (2015). Effects of dietary fish oil to soybean oil ratio on survival, development, and growth of early juveniles of the blue swimmer crab Portunus pelagicus. Journal of Shellfish Research, 34(3), 1065-1072. https://doi.org/10.2983/035.034.0333
Serot, T., Regost, C., & Arzel, J. (2002). Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources. Journal of the Science of Food and Agriculture, 82(6), 636-643. https://doi.org/10.1002/jsfa.1096
Shao, L. C., Wang, C., He, J., Wu, X. G., & Cheng, Y. X. (2013). Hepatopancreas and gonad quality of Chinese mitten crabs fattened with natural and formulated diets. Journal of Food Quality, 36(3), 217-227. https://doi.org/10.1111/jfq.12030
Song, J., Wang, H., Wu, X. G., Wang, X. C., & Shi, W. Z. (2019). The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor. Journal of Food Biochemistry, 43(10), 14. https://doi.org/10.1111/jfbc.12743
Wang, J., & Ben, S. (1991). Umami substances and applications of seafood. Chinese Condiment, 10, 2-4. (In Chinese).
Wu, N., Fu, X., Zhuang, K., Wu, X., & Wang, X. (2019). Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis). Journal of Food Biochemistry, 43(10), e12646. https://doi.org/10.1111/jfbc.12646
Wu, R., Long, X., Hou, W., Pan, G., Dong, Z., Cheng, Y., & Wu, X. (2019). Effects of fish oil replacement by blending vegetable oils in fattening diets on fattening performance, physiological metabolic indexes and biochemical composition of Portunus trituberculatus. Journal of Fisheries of China, 43(2), 505-522. (In Chinese).
Xu, S., Zhang, W., & Yan, X. (2009). Analysis and comparison of nutritional quality of wild and farmed crab, Portunus trituberculatus. Chinese Journal of Animal Nutrition, 215(5), 695-697. (In Chinese).
Xu, Y., Liu, X., An, X., Wang, L., & Ding, Z. (2017). Effects and mechnism of highly unsaturated fatty acids on the metabolism of aquatic animal. Feed Industry, 38(4), 1-7. (In Chinese).
Yamaguchi, S., Yoshikawa, T., Ikeda, S., & Ninomiya, T. (1971). Measurement of the relative taste intensity of some l-alpha-amino acids and 5'-nucleotides. Journal of Food Science, 36(6), 846-849. https://doi.org/10.1111/j.1365-2621.1971.tb15541.x
Yang, R. (2003). Research on the food taste. Chinese Condiment, 6, 38-40. (In Chinese).
Yin, H., Yang, Y., Yao, Y., Zhang, M., Wang, J., Jiang, Y., & Yuan, H. (2019). Discrimination of different characteristics of chestnut-like green tea based on gas chromatography-mass spectrometry and multivariate statistical data analysis. Food Science, 40(4), 192-198. (In Chinese).
Yu, J., Xu, X., Zhang, J., Liu, S., Yan, P., & Cai, H. (2018). Effects of auntie and protein metabolism on meat flavor. Feed Research, 1, 17-21. (In Chinese).
Yuan, Y., Sun, P., Jin, M., Wang, X., & Zhou, Q. (2019). Regulation of dietary lipid sources on tissue lipid classes and mitochondrial energy metabolism of juvenile swimming crab, Portunus trituberculatus. Frontiers in Physiology, 10, 454. https://doi.org/10.3389/fphys.2019.00454
Zhao, L., Long, X., Wu, X., Liu, Z., & Cheng, Y. (2016). Effects of fish oil replacement by blending vegetable oils in fattening diets on proximate composition and fatty acid composition of adult male Chinese mitten crab (Eriocheir sinensis). Chinese Journal of Zoology, 51(6), 1071-1083. (In Chinese).
Zheng, J. Y., Tao, N. P., Gong, J., Gu, S. Q., & Xu, C. H. (2015). Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes. Fisheries Science, 81(3), 559-568. https://doi.org/10.1007/s12562-015-0858-7
Zhuang, K., Wang, S., Wang, X., Wu, X., & Guo, Y. (2015). Review: Influence of dietary lipid on the quality of aquatic products. Food Science, 36(15), 288-292. (In Chinese).
Zhuang, K., Wu, N., Wang, X., Wu, X., Wang, S., Long, X., & Wei, X. (2016). Effects of 3 feeding modes on the volatile and nonvolatile compounds in the edible tissues of female Chinese mitten crab (Eriocheir sinensis). Journal of Food Science, 81(4), S968-S981. https://doi.org/10.1111/1750-3841.13229 https://

Auteurs

Ludan Tu (L)

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Xugan Wu (X)

College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China.

Xichang Wang (X)

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Wenzheng Shi (W)

College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Articles similaires

Smoking Cessation and Incident Cardiovascular Disease.

Jun Hwan Cho, Seung Yong Shin, Hoseob Kim et al.
1.00
Humans Male Smoking Cessation Cardiovascular Diseases Female
Humans United States Aged Cross-Sectional Studies Medicare Part C
1.00
Humans Yoga Low Back Pain Female Male
Humans Meals Time Factors Female Adult

Classifications MeSH