Author(s): WANG Ya-hui, WANG Xi-chang, WANG Shuai, GUO Yan-ru, ZHAO Liang, ZENG Si-si, College of Food Science and Technology, Shanghai Ocean University
Pages: 131-136+151
Year: 2015 Issue:  18
Journal: Science and Technology of Food Industry
Keyword:  Chinese mitten crab(Eriocheirsinensis); sensory evaluation; flavour; fresh; death; quality evaluation;
Abstract: The p H,free amino acids(FAA),non-protein nitrogen(NPN),total-volatile basic nitrogen(TVBN),K values,sensory evaluation and biogenic amine of E.sinensis were studied to evaluate the quality of Chinese mitten crab(Eriocheirsinensis) at different stages including fresh,dying,zero,2,5,10,15 and 24 h after death.The results showed that the sensory evaluation was decreased with the increasing of death time,the noticeable odor of corruption at the 10 h after death,after the death of 24 h open crab shells,inside the smell of meet acceptable limit. The difference was not significant between fresh and dying stage,quality deterioration mainly occurs after death. The biogenic amines were detected at the 10 h after death and the 15 h after death the low levels of biogenic amines cannot cause poisoning. Most indicators have occurred major changes at the 5 h after death and the 10 h after death,indicating that there were major changes in the quality of the crab. Sensory score,K value,p H,TVBN valuewere displayed that the crab of 10 h after death entered corruption stage.