Effects of dietary β‐carotene on color and flavor quality of ovaries in adult female Chinese mitten crab (Eriocheir sinensis)

Abstract

Abstract This study aimed to investigate the effects of adding different levels (0, 50, 100, 200 and 300 mg/kg) of dietary β‐carotene on the color and flavor quality of adult female E. sinensis ovaries. Adding moderate amount of β‐carotene to the feed could regulate the distribution of carotenoids, fatty acids, and free amino acids in the ovaries of E. sinensis, as well as increase the content of total carotenoids, total fatty acids, sweet and umami amino acids in the ovaries. The dietary β‐carotene have limited coloring effects and a significant impact on the flavor of the ovaries. During thermal process, the addition of 100 mg/kg β‐carotene could effectively promote formation of aroma precursors and generate more characteristic aroma components (2‐methylbutanal, 3‐methylbutanal, hexanal, benzaldehyde, methylpyrazine). However, excessive β‐carotene supplementation (300 mg/kg) led to adverse effects on physiological metabolism and flavor of E. sinensis ovaries. Considering both feed cost and quality improvement, β‐carotene supplementation at 100 mg/kg can be considered the optimal feed supplementation for adult female E. sinensis within a 70‐day rearing period to improve edible quality of ovaries.

Keywords

• edible quality
• Fourier‐transform infrared spectroscopy
• headspace gas chromatography ion mobility spectrometry
• physiological metabolism
• β‐carotene