中华绒螯蟹鲜活及死后品质变化规律初探

Quality evaluation of fresh and dead Chinese mitten crab(Eriocheirsinensis)

为了探究中华绒螯蟹新鲜、垂死及死亡初期品质变化规律,选取鲜活、垂死、死后0、2、5、10、15和24 h共8个状态下的中华绒螯蟹进行研究,对此八种状态下的中华绒螯蟹进行感官评价,并测定失重率以及可食部位得率,结合滋味指标游离氨基酸(FAA)、非蛋白氮(NPN)、鲜度指标K值、p H、腐败指标挥发性盐基氮(TVBN)、生物胺进行品质研究。结果表明:中华绒螯蟹的感官评分随死后时间的延长而下降,中华绒螯蟹在死后10 h出现明显的腐败臭味,死后24 h打开蟹壳,里面的气味达到可接受极限;新鲜和垂死两个状态下,蟹的品质指标几乎无显著性差异(p<0.05);中华绒螯蟹在死亡10 h检测出生物胺,且直到15 h其体内有毒生物胺的含量较低,不足以引起中毒。多数指标均在D5和D10时发生较大改变,表明此时中华绒螯蟹品质有较大变化,中华绒螯蟹在死后10 h进入腐败阶段。

The p H,free amino acids（FAA）,non-protein nitrogen（NPN）,total-volatile basic nitrogen（TVBN）,K values,sensory evaluation and biogenic amine of E.sinensis were studied to evaluate the quality of Chinese mitten crab（Eriocheirsinensis） at different stages including fresh,dying,zero,2,5,10,15 and 24 h after death.The results showed that the sensory evaluation was decreased with the increasing of death time,the noticeable odor of corruption at the 10 h after death,after the death of 24 h open crab shells,inside the smell of meet acceptable limit. The difference was not significant between fresh and dying stage,quality deterioration mainly occurs after death. The biogenic amines were detected at the 10 h after death and the 15 h after death the low levels of biogenic amines cannot cause poisoning. Most indicators have occurred major changes at the 5 h after death and the 10 h after death,indicating that there were major changes in the quality of the crab. Sensory score,K value,p H,TVBN valuewere displayed that the crab of 10 h after death entered corruption stage.