Greiner Delaney M, Skonberg Denise I, Perkins Lewis B, Perry Jennifer J
School of Food and Agriculture, The University of Maine, Orono, ME 04469, USA.
Foods. 2021 Mar 24;10(4):659. doi: 10.3390/foods10040659.
To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was combined with 100 mg g, 200 mg g, or 300 mg g NaCl, and spontaneously fermented for up to 120 days. Chromatographic analysis revealed that histamine content was not a safety concern as all treatments were below the current U.S. legal threshold (50 mg 100 mL). The majority of microbial and physicochemical properties measured within salt level (proteolytic bacterial population, total volatile basic nitrogen (TVBN), amine nitrogen, water activity, moisture, and biogenic amines) were statistically unchanged between days 60 and 120 of fermentation, suggesting that most of the biochemical changes happened early in the fermentation. While the production of a fermented condiment was successful and could represent an opportunity for the valorization of this invasive species, additional work is needed to accelerate the process and further understand the dynamics of the early fermentation stages.
为了控制入侵物种绿蟹的数量，我们研究了生产发酵蟹调味品的可行性。对市售发酵鱼调味品进行了测试，以评估市场上的产品差异，并确定实验室发酵酱料的目标。将切碎的蟹与100毫克/克、200毫克/克或300毫克/克的氯化钠混合，并自发发酵长达120天。色谱分析表明，由于所有处理的组胺含量均低于美国当前的法定阈值（50毫克/100毫升），因此组胺含量不存在安全问题。在发酵的第60天至120天之间，在盐水平内测量的大多数微生物和理化性质（蛋白水解细菌数量﹑总挥发性盐基氮（TVBN）﹑胺氮﹑水分活度﹑水分和生物胺）在统计学上没有变化，这表明大多数生化变化发生在发酵早期。虽然发酵调味品的生产取得了成功，并且可能为这种入侵物种的增值提供机会，但仍需要开展更多工作来加速这一过程，并进一步了解早期发酵阶段的动态变化。
