Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain

• Low salinity is new used in mud crab culture to expand the inland saline aquaculture. Dietary lipid source, but not salinity, influenced nutritional values of flesh crab. changed myofiber structure and provided texture for consumers. dietary soybean oil weakened umami taste aroma flesh. The quality crustaceans’ has direct impact on consumers’ purchase choices, with water environment nutrition being effective ways regulate quality. aim present study was investigate impacts (low, 4 medium, 23) source (fish oil) values, texture, odor While had no significant influence flesh, crabs fed displayed significantly lower contents amino acids n-3 PUFAs muscle. However, reared at low showed reduced hardness, chewiness gumminess likely related altered structure, that impacted muscle texture. Furthermore, characteristics associated decreased free acids, flavor nucleotides, inorganic ions active compounds