贮藏温度对炝蟹品质的影响

为阐明不同贮藏温度下炝蟹品质的变化和食用安全性,本试验以三疣梭子蟹为材料制作炝蟹,探讨冻藏(-18℃)和冷藏(4℃)条件下炝蟹感官品质、菌落总数(TVC)、挥发性盐基氮(TVB-N)和生物胺的变化规律,并对其生物胺与其他品质指标进行相关性分析。结果表明,贮藏温度对炝蟹感官品质TVC、TVB-N等指标的劣变具有显著的影响。-18℃冻藏和4℃冷藏条件下,炝蟹感官品质分别于第10天和第6个月超出可接受限值;随着贮藏时间的延长,4℃冷藏条件下炝蟹TVC值显著增加,但至贮藏16 d时仍小于5 lg(CFU·g^-1),TVB-N值于贮藏12 d时超出一级鲜度临界值;-18℃冻藏过程中炝蟹TVC值略有增加,但变化不显著,TVB-N值于第6个月超出一级鲜度临界值。4℃冷藏过程中炝蟹中共检测出8种生物胺,而-18℃冻藏过程中共检测出5种生物胺。此外,色胺、腐胺和酪胺是炝蟹贮藏过程中产生的主要生物胺,且与其他品质均具有显著相关性。本研究结果为炝蟹在贮藏过程中的安全性和货架期预测提供了理论依据。

Effect of Storage Temperature on the Quality of Bloated Crab

To expound the quality and edible safety of the bloated crabs under different storage temperature, Portunus trituberculatus was used to make bloated crabs, and the changes of sensory qualities, biogenic amines, total viable counts (TVC), volatile base nitrogen (TVB-N) and biagenic amines at frozen storage (-18℃) and refrigerated (4℃) conditions were studied. In addition, the correlation analysis between biogenic amines and other quality indexes was also investigated. The results indicated that the storage temperature had a significant influence on quality indexes of bloated crab. Sensory quality of bloated crabs exceeded acceptable limits under 4℃ and-18℃ on 10th day and 6th month, respectively. With the prolongation of storage time, the TVC value increased remarkably under 4℃ compared with-18℃ freezing condition, but it still less than 5 lg (CFU·g^-1) until 16th day. Under the storage conditions of 4℃ and-18℃, the TVB-N value of the bloated crabs exceeded the first-order freshness range on 12th day and 6th month, respectively. Eight biogenic amines were detected in bloated crabs at 4℃, while only five biogenic amines were detected under-18℃ frozen storage. Furthermore, tryptamine, putrescine and tyramine were the main biogenic amines produced during the storage of bloated crabs. The results of this study would provide a theoretical basis for the safety and shelf life prediction of bloated crabs during storage.