Nutritional and Flavor Quality Analyses of Chinese Mitten Crabs (Eriocheir sinensis) From Three Different Sources

This study compared the nutritional and flavor qualities of Chinese mitten crab ( Eriocheir sinensis ) from three germplasm sources: CJ‐2 (Changjiang Number 2, a selectively bred variety), SX‐P2017 (a new strain bred by Jiangsu Freshwater Fisheries Research Institute), and an unselected cultured group (CG). A total of 120 adults (20 females and 20 males per group) were analyzed for edible yield factors, proximate composition, fatty acids, amino acids, and flavor‐related nucleotides. Results showed that CJ‐2 had higher gonadosomatic index (GSI) and ovaries with the strongest umami (highest equivalent umami concentration [EUC]), while SX‐P2017 exhibited superior n ‐3 polyunsaturated fatty acid (PUFA) profiles and the highest muscle protein levels. Both selectively bred groups (CJ‐2 and SX‐P2017) outperformed CG in umami‐related compounds (AMP and IMP) and taste activity values (TAVs). These findings highlight that selective breeding effectively enhances the nutritional and flavor quality of E. sinensis , providing a strong basis for consumer‐oriented germplasm improvement.