Arulkumar Abimannan, Paramasivam Sadayan, Rameshthangam Palanivel, Rabie Mohamed A
Department of Oceanography and Coastal Area Studies, School of Marine Sciences, Alagappa University, Thondi Campus, Thondi, Tamilnadu 623 409 India.
Department of Biotechnology, Alagappa University, Karaikudi, Tamilnadu 630 004 India.
J Food Sci Technol. 2017 Jul;54(8):2503-2511. doi: 10.1007/s13197-017-2694-5. Epub 2017 May 24.
Biogenic amines (BAs) are a group of substances with low molecular weight organic compounds such as aliphatic, aromatic or heterocyclic structures that are naturally present in animal tissues. The aim of this study was to investigate the changes on the formation of biogenic amine, bacterial load and biochemical characteristics in blue swimmer crab () at different storage temperatures (4 and 20 °C) up to 96 h. From seven BAs only four biogenic amines (tryptamine, putrescine, histamine, and tyramine) were detected while, the cadaverine, spermidine and spermine were absent in all investigated samples. Histamine was the major biogenic amine formed during the storage times and reached the highest concentration of 7.55 ± 0.46 mg/100 g and 17.68 ± 1.30 mg/100 g after 96 h at 4 and 20 °C, respectively. This level of histamine exceeded the maximum tolerance level of 5 mg/100 g. However, the proper icing procedure retarded the histamine effects, resulting only 7.55 mg/100 g after 96 h of ice storage. Spoilage indicator putrescine was only detected after 24-96 h of storage at 4 and 20 °C, respectively. The total volatile base nitrogen and the trimethylamine-nitrogen concentrations were considered to be reliable indicators of freshness index in blue swimmer crab. An aerobic mesophilic plate count of 6.68 and 7.31 log CFU/g were noted for crab stored in ice and ambient temperature after 96 h storage, respectively. It could be concluded that the biogenic amine forming bacteria and other susceptible perishing factors responsible for the biogenic amine formation could be prevented by continuous storage of at low temperature.
生物胺（BAs）是一类具有低分子量有机化合物的物质，如脂肪族、芳香族或杂环结构，天然存在于动物组织中。本研究的目的是调查在不同储存温度（4℃和20℃）下长达96小时的蓝蟹中生物胺形成、细菌负荷和生化特性的变化。在七种生物胺中，仅检测到四种生物胺（色胺、腐胺、组胺和酪胺），而在所有调查样本中均未检测到尸胺、亚精胺和精胺。组胺是储存期间形成的主要生物胺，在4℃和20℃下分别储存96小时后，组胺浓度分别达到最高值7.55±0.46mg/100g和17.68±1.30mg/100g。该组胺水平超过了5mg/100g的最大耐受水平。然而，适当的冰藏程序延缓了组胺的产生，冰藏96小时后组胺含量仅为7.55mg/100g。分别在4℃和20℃下储存24 - 96小时后才检测到腐败指示物腐胺。总挥发性盐基氮和三甲胺氮浓度被认为是蓝蟹新鲜度指数的可靠指标。96小时储存后，冰藏和常温储存的蟹的需氧嗜温平板计数分别为6.68和7.31 log CFU/g。可以得出结论，通过在低温下持续储存蓝蟹，可以预防形成生物胺的细菌和其他导致生物胺形成的易感腐败因素。
