Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Abstract

Biogenic amines, total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) concentrations in the muscle of postmortem Chinese mitten crab stored at 4 and 20°C were studied. Among five biogenic amines, histamine, tyramine, tryptamine, putrescine and cadaverine, histamine was the main biogenic amine formed during the storage time and reached highest levels of 91.22 mg kg )1 after 72 h at 4°C and 181.23 mg kg )1 after 24 h at 20°C. Histamine could be used a safety index for crab. The levels of other biogenic amines were less than 10 mg kg )1 and fluctuated with storage time. TVB-N and TMA-N levels did not change greatly throughout 72 h storage at refrigerated temperature. TVB-N and TMA-N were not considered to be reliable indicators of the freshness of crab.

The evaluation of the three edible tissues of dead adult Chinese mitten crabs (Eriocheir sinensis) freshness in harvest season, based on the analysis of TVBN and biogenic amine

“…In Xu’s experiment (2009), the level of HIM in muscle was found to be 91 mg/kg at 4 °C for 72 h and 181 mg/kg 20 °C for 24 h. The following reasons can be used to explain the differences between the results of our study and Xu’s study (2009). Firstly, our study specifically analyzed adult crab and whole body muscle samples, while the development stage of crab and origin of muscle samples analyzed in Xu’s study (2009) is uncertain. At autumn, both normal adult and precocious crabs could be available in market, and their different protein organizations may possibly produce different biogenic amines after death (Wu et al 2010).…”

“…For example, if 5 mg/100 g is found in one section, there is a possibility that other units may exceed 50 mg/100 g (Lehane and Olley 2000). Secondly, according to sample preparation from Xu’s study (2009), dead crabs were acquired by storing live ones in refrigerator (4 °C) until death, but crabs in our study were immediately executed by −80 °C refrigerator storage for 2 h, which resulted in the initial levels of TVBN and biogenic amine in our study were lower than Xu’ study. We know tied crab can stay alive at 4 °C for at least 2 weeks.…”

“…However no histamine was detected in three edible tissues of dead Chinese mitten crab in the current study. Interestingly, Xu et al (2009) found that HIM could be detected in dead Chinese mitten crab muscle. In Xu’s experiment (2009), the level of HIM in muscle was found to be 91 mg/kg at 4 °C for 72 h and 181 mg/kg 20 °C for 24 h. The following reasons can be used to explain the differences between the results of our study and Xu’s study (2009).…”

“…Interestingly, Xu et al (2009) found that HIM could be detected in dead Chinese mitten crab muscle. In Xu’s experiment (2009), the level of HIM in muscle was found to be 91 mg/kg at 4 °C for 72 h and 181 mg/kg 20 °C for 24 h. The following reasons can be used to explain the differences between the results of our study and Xu’s study (2009). Firstly, our study specifically analyzed adult crab and whole body muscle samples, while the development stage of crab and origin of muscle samples analyzed in Xu’s study (2009) is uncertain.…”

Procedimentos ômicos aplicados em qualidade e segurança de pescado

“…These compounds are related to bacterial or enzymatic degradation and used as spoilage indicators (XU et al, 2009).…”