中华绒螯蟹鲜活及死后品质评价  

The Quality Evaluation of Alive and Dead Chinese Mitten Crab(Eriocheir sinensis)

作　　者：王亚会[1] 施文正[1] 王锡昌[1] 赵樑[1] 李方超 Wang Yahui ,Shi Wenzheng, Wang Xichang,Zhao liang, Li Fangchao(College of Food Science and Technology, Shanghai Ocean University, Shanghai 20130)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2018年第3期244-254,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31471608);上海市农委中华绒螯蟹产业技术体系(D-8003-10-0208)

摘　　要：为了探究中华绒螯蟹鲜活及死亡初期品质变化规律,选取雄性中华绒螯蟹鲜活、死后0,2,5,10,15和24 h共7个状态下的蟹肉和蟹膏进行研究,对此7种状态下的中华绒螯蟹进行感官评价,测定腐败指标挥发性盐基氮(TVBN)、生物胺、菌落总数(TVC),并结合挥发性成分进行综合探究。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;随死亡时间的增加,TVBN呈现先增加后降低再增加的趋势,死后24 h蟹肉、蟹膏的TVBN值均已超过25 mg N/100 g,分别为31.39 mg N/100 g和28.85 mg N/100 g;在死亡10 h检测出生物胺,且直到24 h其体内有毒生物胺的含量较低,不足以引起中毒;中华绒螯蟹鲜活状态下具有较高的TVC本底值为5.83 lg(CFU/g),且增幅较快,死后24 h达到10.12 lg(CFU/g);在鲜活河蟹中可检出三甲胺,且随着死亡时间的延长迅速增加,在死后24 h蟹肉中含量达到6.95μg/g,蟹膏中达到2.59μg/g;在死后2 h蟹肉和死后5 h蟹膏中检出吲哚,之后,随时间延长变化不显著;含硫化合物在死后2 h检出,含量逐渐增高。多数指标均在死后5 h和10 h发生较大改变,表明此时中华绒螯蟹品质有较大变化,初步判定中华绒螯蟹在死后10 h进入腐败阶段。The sensory evaluation, total-volatile basic nitrogen（TVBN）, biogenic amine, total viable count（TVC）of bacteria and volatile compounds were studied to evaluate the quality of Chinese Mitten Crab（Eriocheir sinensis） at different stages including alive, 0, 2, 5, 10, 15 h and 24 h after death. The results showed that the sensory evaluation score decreased with the increase of death time, the noticeable odor of spoilage at 10 h after death. The TVBN value increased and then decreased and increased again with the increase of death time, the value was 31.39 mg N/100 g for crab meat and 28.85 mg N/100 g for crab paste at 24 h after death. The biogenic amines were detected at 10 h after death and until 24 h after death the low levels of biogenic amines cannot cause poisoning. The initial TVC [5.83 lg（CFU/g）] of living crab samples had very high background and the content reached 10.12 lg（CFU/g） at 24 h after death. Trimethylamine was detected at alive state in belly meat and crab paste, the content of 6.95 μg/g and 2.59 μg/g at 24 h after death, respectively. Indole was detected at 2 h（belly meat） and 5 h（crab paste） after death, but the change was not obvious. Sulfur compounds were detected after death 2 h, gradually increasing. Most indicators had occurred major changes at 5 h and 10 h after death, indicating that there were major changes in the quality of the crab. These displayed that the crab of 10 h after death entered putrefaction stage.

关 键 词：中华绒螯蟹 感官评价 新鲜 腐败 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]