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Biogenic and volatile amines in Chinese mitten crab ( Eriocheir sinensis ) stored at different temperatures
Author(s) -
Xu Yanshun,
Xia Wenshui,
Kim Jin M.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01788.x
Subject(s) - cadaverine , tryptamine , trimethylamine , eriocheir , tyramine , chemistry , putrescine , biogenic amine , histamine , chinese mitten crab , food science , chromatography , nitrogen , zoology , biochemistry , biology , serotonin , organic chemistry , enzyme , endocrinology , receptor
Summary 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.