不同储藏条件下河蟹生物胺及品质变化研究  

Study on biogenic amine production and related quality characteristics of crabs at different storage processes

作　　者：刘小莉[1] 彭欢欢[2] 赵江涛[1] 夏秀东 刘源[2] 周剑忠[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工程》2017年第4期27-30,53,共5页Food Engineering

基　　金：江苏省农业科技自主创新资金项目(CX(15)1011)

摘　　要：研究鲜活的河蟹室温条件自然死亡组和-40℃速冻后-20℃冷冻储藏组贮藏过程中蟹肉品质的变化,结果显示河蟹未死亡前pH值、挥发性盐基氮(TVB-N)值没有明显变化,第12 d死亡后pH值和TVB-N值急剧上升,且总氨基酸含量下降,生物胺含量达到1 981.03 mg/kg,说明河蟹死亡后品质发生劣变;冷冻储藏组各指标变化趋势比较缓慢,18周后生物胺含量仅达到41.20 mg/kg,说明冻藏可以有效延缓各指标的变化,可延长货架期,并保证食品安全。The biogenic amine production and characteristics quality of two groups of crabs, which were died at room temperature and rapidly frozen at-40 ℃ followed by the storage at-20 ℃ respectively, were evaluated. The results showed that the pH value and TVB-N value did not significantly change before the crabs were dead naturally, and increased sharply after the death until 12 days later. For the natural-death group, total amino acid content decreased, and total biogenic amine content reached 1 981.03 mg/kg, indicating the deterioration of the crab quality. The change of the quality characteristics in the frozen storage group were relatively slow, with the total biogenic amine production of 41.20 mg/kg after 18 w, indicating that frozen storage could effectively delay the deterioration of crabs, and extend the shelf life.

关 键 词：河蟹 室温 冷冻 生物胺 品质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]