Postmortem Metabolite Profile Changes of Mud Crab(Scylla paramamosain)Under Different Storage Conditions

作     者：ZHANG Limin GUO Liping MU Changkao YE Yangfang WANG Chunlin ZHANG Limin;GUO Liping;MU Changkao;YE Yangfang;WANG Chunlin

作者机构：School of Marine SciencesNingbo UniversityNingbo 315211China 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2021年第20卷第3期

页      面：608-618页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程] 

基　　金：Financial support from the 2025 Technological Innova-tion for Ningbo(No.2019B10010) China Agriculture Re-search System-CARS48 K.C.Wong Magna Fund in Ningbo University the Special research funding from the Marine Biotechnology and Marine Engineering Dis cipline Group in Ningbo University(No.422004582)are greatly acknowledged 

主　　题：mud crab freshness metabolite profiling nuclear magnetic resonance 

摘      要：Mud crab(Scylla paramamosain)is one of the most consumed crabs in ***,it is believed that dead mud crabs are not ***,we investigated the postmortem metabolite profile changes of the muscle and hepatopancreas of mud crab associated with storage method using nuclear magnetic resonance-based metabolomics coupled with multivariate data *** results showed that postmortem changes of trimethylamine,organic acids(lactate,formate,and succinate),as well as ATP and its breakdown products are closely affected by the storage *** metabolites can be used as indicators for monitoring loss of crab ***,dead mud crabs preserved an edible quality at least for 4 h at room temperature,12h on ice,and 16 d at−20℃,strongly suggesting that dead crab consumption quality should be determined by *** shouldn’t be discarded without considering the effects of different storage conditions on their freshness.