Pimsannil Khaettareeya, Palamae Suriya, Fan Xinru, Zhao Qiancheng, Zhang Bin, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
College of Food Science and Engineering, Dalian Ocean University, Dalian, 116023, China.
Food Chem X. 2024 Dec 5;25:102070. doi: 10.1016/j.fochx.2024.102070. eCollection 2025 Jan.
Different edible portions including meat (lump, claw and backfin) and roe of blue swimming crab () were analyzed. Both meat and roe had high protein content, but a greater fat content was found in roe. All meats showed higher levels of polyunsaturated fatty acids than roe. Myosin heavy chain and actin constituted as key proteins in meat, but the protein pattern of roe was completely different. Glutamic acid/glutamine were dominant in lump meat, while leucine was prevalent in roe. Meats were fibrous, while roe had a granular structure. were dominant in both samples and roe had higher microbial diversity than lump meat. When chitooligosaccharide-catechin (COSC) conjugate and high-pressure processing (HPP) were applied for both lump meat and roe, COSC conjugate (200 ppm) reduced spp., and HPP at 500 MPa eliminated all detectable bacteria in both samples. Developed method was promising for enhancing food safety and maintaining quality of precooked crab products.
对蓝蟹的不同可食用部分进行了分析，包括肉（块状、爪和背鳍）和蟹黄。肉和蟹黄都含有高蛋白，但蟹黄中的脂肪含量更高。所有肉类的多不饱和脂肪酸含量均高于蟹黄。肌球蛋白重链和肌动蛋白是肉中的关键蛋白质，但蟹黄的蛋白质模式则完全不同。谷氨酸/谷氨酰胺在块状肉中占主导地位，而亮氨酸在蟹黄中普遍存在。肉呈纤维状，而蟹黄具有颗粒状结构。两种样品中 占主导地位，蟹黄的微生物多样性高于块状肉。当将壳寡糖-儿茶素（COSC）共轭物和高压处理（HPP）应用于块状肉和蟹黄时，COSC 共轭物（200 ppm）减少了 菌属，500 MPa 的 HPP 消除了两个样品中所有可检测到的细菌。所开发的方法有望提高预煮蟹产品的食品安全并保持其品质。
