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A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages.
Chen, Yidan; Chen, Hong; Gong, Fangshuo; Yang, Fang; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui.
Afiliação
  • Chen Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Chen H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 6190111003@stu.jiangnan.edu.cn.
  • Gong F; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Yang F; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangfang_8_9@126.com.
  • Jiang Q; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Xu Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xuys@jiangnan.edu.cn.
  • Xia W; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.
Food Res Int ; 159: 111630, 2022 09.
Article em En | MEDLINE | ID: mdl-35940814
The risk of Procambarus clarkii eating safety attracts consumers' big concern, but it has not been addressed properly. Therefore, this study was aimed to investigate eating safety and quality of live and dead Procambarus clarkii at different stages by total volatile basic nitrogen (TVB-N), biogenic amines (BAs), total aerobic plate counts (TPC) and microbiota. The results showed that in live Procambarus clarkii, TVB-N and TPC values were below the limit despite vitality, while cadaverine in gills, intestines, and glands (GIG) exceeded in articulo-mortis Procambarus clarkii. For the dead, it showed that Procambarus clarkii posed a high risk in eating safety within one to two days after death; and BAs of high risk were putrescine and cadaverine. The dominant microorganisms threatening eating safety and quality were potentially pathogenic bacteria of Citrobacter and Acinetobacter from the environment; and spoilage bacteria of Shewanella from viscera.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alimentos Marinhos / Astacoidea Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alimentos Marinhos / Astacoidea Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Canadá