Consumer Sensory Study Of Chinese Mitten Crab (Eriocheir Sinensis) Based On Taste Quality

The Chinese mitten crab（Eriocheir sinensis）is one of China’s unique aquatic products.Jiangsu and Shanghai have become the main breeding bases for Chinese mitten crabs.Due to the relatively rough economic development model in the 1990s,which led to chaos in the crab seedlings of Chinese mitten crabs,researchers used different technologies to cultivate new varieties to improve the yield and quality of river crabs.In the Yangtze River system,Jianghai 21 and Yangtze II are currently the main breeding varieties.The breeding of Chinese mitten crabs has developed for more than 30 years,but there is little research on the taste quality differences of different varieties of Chinese mitten crabs.The flavor quality of Chinese mitten crabs is affected by many factors.Feeding different feeds may cause differences in the taste of Chinese mitten crabs,thereby affecting consumers’sensory experience.The fattening of Chinese mitten crabs is achieved by strengthening the cultivation of mature crabs with insufficient fullness and insufficient fat and grease after the last reproductive molt for about one month,obtaining full-fat and delicious high-quality commercial crabs without pollution,thereby obtaining better profit margins.Therefore,it is very important to study the effects of different fattening feeds on the cultivation and sales of Chinese mitten crabs.Since entering the21st century,due to changes in population structure,labor force and income,consumers’demand for food is not limited to nutrition,but more diversified,especially in terms of sensory value of food.Consumers face countless food choices in their daily lives.From purchase to consumption,their pleasant experience with products determines whether they will buy again.This study measured and analyzed the growth environment,growth traits and basic nutritional components of female Chinese mitten crabs of different varieties and producing areas.Based on taste quality,starting from consumer taste perception intensity,sensory emotions during tasting,and preference degree,combined with the measurement of taste compounds such as free amino acids（FAA）,flavor nucleotides and inorganic ions in Chinese mitten crabs,it compares and evaluates different varieties and producing areas.The taste quality of Chinese mitten crabs builds a preference model to provide a theoretical basis for the cultivation of Chinese mitten crabs.Subsequently,using Check-All-That-Apply（CATA）and Rate-All-That-Apply（RATA）methods in consumer sensory evaluation to evaluate the impact of different fattening feeds on the taste quality of Chinese mitten crabs provides a theoretical basis for selecting fattening feeds during breeding Improve the market quality and consumer preference of river crabs.The main research contents are as follows:（1）Analysis of physiological indicators and basic nutrients of Chinese mitten crabs from different origins and varieties:The physiological indicators and basic nutrients of Chinese mitten crabs from different origins and species were analyzed by using"Jianghai 21"varieties from Chongdong breeding base in Shanghai and"Yangtze II"and"Jianghai 21"from Jiang Yuan breeding base in Taixing City.The p H,salinity,temperature and transparency of the breeding environment,body weight,cephalothoracic carapace length and width,and fatness of the river crabs were measured,and the basic nutrient composition was compared.The results showed that there were significant differences in several indexes among female crabs of different origins and varieties;with no significant differences in body weight and body length and width,the gonads and total edible parts content of crabs of Jianghai 21 variety were higher than those of Yangtze II;there were significant differences in moisture content,crude protein content and ash content among different species of crabs;the differences in origin and varieties had no effect on the crude fat content of crab.（2）Effect of taste substances on consumers’sensory sensation of different origins and varieties of Chinese mitten crab:This study compared the taste quality of different origins and varieties of Chinese mitten crab through consumer sensory testing combined with FAA,5’-nucleotide and metal ion detection,and investigated the correlation between taste components,consumer preference and emotion.The results showed that the taste components of different edible parts of crab varied with the origin and varieties;the body meat of the Jianghai 21 variety crab farmed in Chongming had more fresh taste components and the hepatopancreas had more bitter taste components;the emotions evoked by consumers when consuming different parts of crab were different.Emotions may be more positive when consumers consume body meat compared to gonads and hepatopancreas of female crabs;excessive bitter components increase the intensity of bitterness perceived by consumers,leading to negative emotional responses,which in turn reduce consumer preferences;the content of Arg,Ala,Gly,Pro,K⁺and Ca²⁺combined with ANN models can be key taste components to predict consumer preferences.（3）The effect of taste substances on consumer sensory of Chinese mitten crab fattened on different feeds:In this study,the body meat and crab yolk of Chinese mitten crab fattened on compound feed and fresh mixed fish feed were used to determine the content of free amino acids,5’-nucleotides,metal ions,and consumer sensory,to determine the perceived taste intensity and preference of edible parts of crab,and to evaluate the effect of taste substances on consumer sensory of crab fattened on different feeds.The results showed that the use of compound feeds had a significant impact on the sensory perception of Chinese mitten crabs.The results revealed that the use of compound feeds for fattening Chinese mitten crabs increased the perception of umami and fishy taste of river crabs and weakened the perception of bitterness and fatty taste of consumers.The perceived intensity of umami of Chinese mitten crabs increased by about 12%,which led to an increase in consumers’preference for body meat and crab yolk,with a 7.90%increase in preference for body meat;the perceived intensity of characteristic tastes of river crabs fattened with different feeds were all highly significantly different from consumers’ideal tastes（p<0.01）,and subsequent improvements in taste quality could be targeted at the umami,earthiness,fishy taste.The content of Glu in the CM group was29.55%higher than that in the FM group,with a significant difference（p<0.05）,similar to the results of the feed.the Met content in the CM group was significantly higher than that in the FM group（p<0.05）.the Hx content in the FM group was significantly higher than that in the CM group.The EUC values in the CM group were higher than those in the FM group,and those in the FY group were slightly higher than those in the CY group;the multifactorial analysis revealed that the differences between river crabs fattened on different diets were mainly in the content of 5’-nucleotides and preference,but there was a negative relationship between the content of tasteful nucleotides and preference.The higher content of Glu in the formulated feed increased the Glu in the CM group,which enhanced the perceived intensity of taste in the CM group and increased the consumer preference for this sample;in the river crabs fattened with fresh mixed fish,the content of Hx and Hx R increased in the Chinese mitten crab,which decreased the consumer preference.Formulated feeds may be operable and superior in enhancing a certain dimensional quality of Chinese mitten crab.