Changes in biogenic amines, biochemical and microbial attributes of three spotted crab ( Portunus sanguinolentus ) durin
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ORIGINAL ARTICLE
Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage S. J. Laly1 • T. K. Anupama2 • K. Ashok Kumar2 • T. V. Sankar3 George Ninan2
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Revised: 4 August 2020 / Accepted: 13 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Three spotted crab (Portunus sanguinolentus) is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.92) and iced storage (0.86) respectively. Histamine was at lower level and not likely to cause any toxicological problems to consumers. Although TVB-N and TMA-N increased significantly (p \ 0.01), TVBN was observed as a good indicator of spoilage than TMA-N. Mesophilic and psychrotrophic bacteria crossed 7 log CFU/g on 8th day, rejection day of refrigeration, while it was below spoilage limit in iced storage. A shelf life of 6 and 10 days were observed in storage under refrigeration and icing respectively based on microbiological, biochemical and sensory attributes. Keywords Three spotted crab Icing Refrigeration Biogenic amine Food safety
& S. J. Laly [email protected] 1
ICAR - Mumbai Research Center of Central Institute of Fisheries Technology, VashiNavi Mumbai, India
2
ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin 682029, India
3
Kerala University of Fisheries and Ocean Studies, Cochin, India
Introduction Crabs are valuable fishery resource which holds a major place in seafood delicacies along with shrimps and lobsters. The taste and nutritional quality of crab meat is mainly due to the rich content of amino acids and fatty acids. Among the economically important crabs available in Indian coast Portunus sanguinolentus is a highly preferred species. It is commonly called as three spotted swimming crab or red spotted swimming crab. It is widely distributed in Indo pacific region. Priya et al. (2015) reported that the meat protein of P sanguinolentus is well balanced in amino acid composition and rich in contents of glycine, arginine, glutamine, alanine and proline and well balanced in essential amino acid compositions. Also the total essential amino acid and non-essential amino acid content is reported similar to that of spider crab (Marques et al. 2010), a little higher than blue swimmer crab (Wu et al. 2010) and two times that of wild-caught Chinese mitten crab (Priya et al. 2015). Post harvest processing and exporting of live crabs is a common activity in seafood industry. While for domestic marketing of crabs, low temperature preservation technique using ice or refrigeration is usually practiced, although it is not coming under the guideline of codex alimentarius (Anupama
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