Altissimi Serena, Mercuri Maria Lucia, Framboas Marisa, Tommasino Mauro, Pelli Stefania, Benedetti Ferdinando, Bella Sara Di, Haouet Naceur
Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia, Italy.
Ital J Food Saf. 2018 Feb 26;6(4):6921. doi: 10.4081/ijfs.2017.6921. eCollection 2017 Oct 20.
In relation to consumer demand, crustaceans and cephalopods are sold as both fresh and defrosted. It is well known that total volatile basic nitrogen (TVB-N) and volatile amine values, especially, biogenic amines and biogenic amine index, are expression of freshness of fish products, but there is a lack of knowledge of their acceptability limits, for crustaceans and cephalopods. In order to assess these limits, real-time shelf life tests were carried out, relating the results of TVB-N, biogenic amines and BAI to the sensory evaluation of crustaceans and cuttlefishes, both fresh and defrosted. TVB-N and biogenic amines have been analysed in many shrimp species and cuttlefishes purchased in Perugia (Central Italy), and BAI was calculated as the ratio between different biogenic amines. The results show levels of TVB-N and spermine different between shrimp and cuttlefish (TVB-N: 37 . 14 mg/100 g; spermine: 4 . 14 mg/kg, respectively) while the other biogenic amines and BAI are close to zero in both. Among biogenic amines, cadaverine and even more putrescine significantly affect BAI values and seem to be the most effective in assessing limits of acceptability during storage.
就消费者需求而言，甲壳类动物和头足类动物既以新鲜的形式出售，也以解冻后的形式出售。众所周知，总挥发性盐基氮（TVB-N）和挥发性胺值，尤其是生物胺和生物胺指数，是鱼类产品新鲜度的指标，但对于甲壳类动物和头足类动物，人们对其可接受限度缺乏了解。为了评估这些限度，进行了实时货架期测试，将TVB-N、生物胺和BAI的结果与新鲜和解冻后的甲壳类动物及乌贼的感官评价联系起来。对在佩鲁贾（意大利中部）购买的许多虾类和乌贼品种分析了TVB-N和生物胺，并计算了BAI，即不同生物胺之间的比率。结果表明，虾和乌贼的TVB-N和精胺水平不同（TVB-N分别为37.14毫克/100克；精胺为4.14毫克/千克），而其他生物胺和BAI在两者中均接近零。在生物胺中，尸胺尤其是腐胺显著影响BAI值，似乎是评估储存期间可接受限度最有效的指标。
