Page 231 - 《水产学报》2025年第10期

段为旦，等 水产学报, 2025, 49(10): 109616

Impact of Bacillus stratosphericus strain G30 formulated mackerel feeds
fattening on the nutritional quality and flavor attributes of
Chinese mitten crabs (Eriocheir sinensis)

1
1,2*
DUAN Weidan , LIU Zhijun , ZHAO Yong 1,3*
1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;
2. Shanghai Fisheries Research Institute, Shanghai Aquatic Technology Promotion Station, Shanghai 200433, China;
3. International Research Center for Food and Health, Shanghai Ocean University, Shanghai 201306, China

Abstract: To investigate the feasibility of replacing the traditional chilled mackerel diet with a probiotic formula during the fat-
tening stage of Chinese mitten crabs (Eriocheir sinensis), we compared the effects of the two diets on muscle quality, nutri-
tional characteristics and flavor composition. Compared with the chilled mackerel diet, the probiotic formula significantly
reduced muscle fiber diameter and improved hardness, resilience, elasticity and masticability of female E. sinensis muscles.
Nutritionally, no significant differences were observed in crude fat, crude protein or moisture contents of the edible parts
between the two diets (P>0.05). Regarding flavor, crabs fed off the probiotic formula exhibited significantly higher total free
amino acids (TFAAs) contents; gonadal levels of umami amino acids (354.18, 85.27 mg/100 g) and sweet amino acids (442.93,
544.76 mg/100 g) were likewise signifcantly elevated (P<0.05). Additionally, gonadal inosinc acid (16.41 mg/100 g) and aden-
osine monophosphate (128.44 mg/100 g) in males were significantly higher with the probiotic diet (P<0.05). Volatile analysis
further revealed higher contents of aldehydes (363.98 ng/g), oleines (123.16 ng/g) and oleic acid (42.79 ng/g) in the probiotic
group, with mallow aldehyde and octadecaldehyde significantly exceeding control values (P<0.05). These results
demonstrate that probiotic feed enhances muscle quality and flavor without nutritional value, providing a robust data and a the-
oretical basis for its practical adoption.
Key words: Eriocheir sinensis; probiotic formula feed; mackerel; nutrition and flavor

Corresponding authors: LIU Zhijun. E-mail: 13764381007@163.com;
ZHAO Yong. E-mail: yzhao@shou.edu.cn
Funding projects: The Agriculture Research System of Shanghai, China (202304); National Key Research and Development
Program (2024YFD2402200)

中国水产学会主办 sponsored by China Society of Fisheries https://www.china-fishery.cn
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