Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

• Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish w...
Ausführliche Beschreibung

• Eriocheir sinensis, an euryhaline crustacean, is a specialty freshwater product. • Tri-step IR spectroscopy was an effective method to identify the taste components. • The contents of main salinity-responsive contributors were determined. • The optimal period of temporary rearing in the brackish water was about 4 weeks. Ausführliche Beschreibung