关键词: 细点圆趾蟹, 预制菜, 挥发性化合物, 滋味, ATP及关联产物

Abstract: Abstract: The effects of shallots, ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated. The results of the sensory evaluation showed that all three garnishes had a deodorizing effect, with shallots having the strongest deodorizing effect, ginger imparting a strong pungent flavour to the crab meat, and perilla making the crab meat rich and strong in odour. There were significant differences in the volatile odour components of the four crab meat species, with the addition of the garnishes resulting in a richer variety of crab meat volatiles. A total of 47 crab meat volatile compounds were identified in the control group, increasing to 56 in the ginger group, containing 14 aldehydes, with decanal and 3-methylbutyraldehyde giving the crab meat better fruit, nut and floral aromas; 70 volatile compounds were detected in the perilla group, containing 15 key volatile compounds, with the richness of ketones, esters and pyrazines making the flavour more unique; hexanal, heptanal, octanal, Nonanal and 1-octen-3-ol, compounds with fishy flavour, were present at lower levels and showed weaker fishy flavour. In the ginger group, the content of Adenine (Ad) was 1.95 mg/100 g, higher than that of the control group, and the degradation rate of this pathway was accelerated; in the perilla group, the content of IMP was 72.52 mg/100 g, higher than that of the other groups, and the freshness was outstanding; in the shallot group, the content of hypoxanthine riboside Hypoxanthine riboside (HxR) and hypoxanthine (Hx) in the shallot group were the lowest at 2.12 mg/100 g and 3.69 mg/100 g, with the least bitter taste. This study visualised the effect of the garnish on the flavour of the crab meat and provided a technical and theoretical basis for the development of high quality fine-spotted round-toed crab pre-prepared products.

Key words: Ovalipes punctatus, prepared dishes, volatile compounds, taste, ATP and associated products