Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus

The effects of low salinity on fatty acid and free amino acid (FAA) composition in muscles of swimming crab, Portunus trituberculatus, were investigated in this study. The swimming crabs were reared for 5 weeks under two different experimental treatments (the 12 ppt group and the 24 ppt group). Then...

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Veröffentlicht in:	Aquaculture research 2022-04, Vol.53 (5), p.1627-1635
Hauptverfasser:	Chen, Weiwei, Li, Xing, Qin, Kangxiang, Gao, Tianlong, Wang, Chunlin, Wang, Huan
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acid composition Amino acids Bitter taste Chemical analysis Chromatography Composition Crustaceans fatty acid composition Fatty acids Flavor Flavors Gas chromatography Liquid chromatography Marine crustaceans Mass spectrometry Mass spectroscopy Muscles nutritional value Polyunsaturated fatty acids Portunus trituberculatus Salinity Salinity effects Seawater Swimming Tissue Umami Water analysis
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