Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage
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 spermidin...
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| Veröffentlicht in: | Journal of food science and technology 2021-06, Vol.58 (6), p.2197-2205 |
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| creator | Laly, S. J. Anupama, T. K. Ashok Kumar, K. Sankar, T. V. Ninan, George |
| description | 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
|
| doi_str_mv | 10.1007/s13197-020-04730-w |
| format | Article |
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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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04730-w</identifier><identifier>PMID: 33967317</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Amines ; Biochemistry ; Biogenic amines ; Cadaverine ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Consumers ; Crustaceans ; Food Science ; Histamine ; Microorganisms ; Nutrition ; Original ; Original Article ; Portunus sanguinolentus ; Psychrotrophic bacteria ; Putrescine ; Refrigeration ; Seafood ; Sensory properties ; Shelf life ; Spermidine ; Spoilage</subject><ispartof>Journal of food science and technology, 2021-06, Vol.58 (6), p.2197-2205</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-6cff07359e7ce0365e0c2e6a5e4f21572b9e2bee163297dbcbb17ada936f503c3</citedby><cites>FETCH-LOGICAL-c474t-6cff07359e7ce0365e0c2e6a5e4f21572b9e2bee163297dbcbb17ada936f503c3</cites><orcidid>0000-0001-9875-3614</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076377/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076377/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33967317$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Laly, S. J.</creatorcontrib><creatorcontrib>Anupama, T. K.</creatorcontrib><creatorcontrib>Ashok Kumar, K.</creatorcontrib><creatorcontrib>Sankar, T. V.</creatorcontrib><creatorcontrib>Ninan, George</creatorcontrib><title>Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>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.</description><subject>Amines</subject><subject>Biochemistry</subject><subject>Biogenic amines</subject><subject>Cadaverine</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold storage</subject><subject>Consumers</subject><subject>Crustaceans</subject><subject>Food Science</subject><subject>Histamine</subject><subject>Microorganisms</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Portunus sanguinolentus</subject><subject>Psychrotrophic bacteria</subject><subject>Putrescine</subject><subject>Refrigeration</subject><subject>Seafood</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Spermidine</subject><subject>Spoilage</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kctu1TAQhiMEolXpC7BAltgUiYAvsZ1skNARN6kSLGBt2c4kx1ViH3xpxYPwvjicUi4LvPHY_ub3zPxN85jgFwRj-TIRRgbZYopb3EmG25t7zSkeJG_7DtP7NcaUtoRwftKcp3SF62JU9hQ_bE4YG4RkRJ4233d77WdIyHlkXJjBO4v06jyk59uF3cPqrF6Q9iOqUQzGbaecozMl18QwobyPACgdQs4wIhu1QRefQszFl4RS1S_OhwV8LukZGkt0fkbOVnQTjTBFN0PUW27KIeoZHjUPJr0kOL_dz5ovb9983r1vLz---7B7fdnaTna5FXaasGR8AGkBM8EBWwpCc-gmSrikZgBqAIhgdJCjscYQqUc9MDFxzCw7a14ddQ_FrDDaWmLUizpEt-r4TQXt1N8v3u3VHK5Vj6VgUlaBi1uBGL4WSFmtLllYFu0hlKQop10veDeIij79B70KJfraXqVIz7kcuq5S9EjVSadUZ3NXDMFqM14djVfVePXTeHVTk5782cZdyi-bK8COQDpsw4f4--__yP4AQ229lA</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>Laly, S. J.</creator><creator>Anupama, T. K.</creator><creator>Ashok Kumar, K.</creator><creator>Sankar, T. V.</creator><creator>Ninan, George</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-9875-3614</orcidid></search><sort><creationdate>20210601</creationdate><title>Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage</title><author>Laly, S. J. ; Anupama, T. K. ; Ashok Kumar, K. ; Sankar, T. V. ; Ninan, George</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-6cff07359e7ce0365e0c2e6a5e4f21572b9e2bee163297dbcbb17ada936f503c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amines</topic><topic>Biochemistry</topic><topic>Biogenic amines</topic><topic>Cadaverine</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cold storage</topic><topic>Consumers</topic><topic>Crustaceans</topic><topic>Food Science</topic><topic>Histamine</topic><topic>Microorganisms</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Portunus sanguinolentus</topic><topic>Psychrotrophic bacteria</topic><topic>Putrescine</topic><topic>Refrigeration</topic><topic>Seafood</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Spermidine</topic><topic>Spoilage</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Laly, S. J.</creatorcontrib><creatorcontrib>Anupama, T. K.</creatorcontrib><creatorcontrib>Ashok Kumar, K.</creatorcontrib><creatorcontrib>Sankar, T. 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J.</au><au>Anupama, T. K.</au><au>Ashok Kumar, K.</au><au>Sankar, T. V.</au><au>Ninan, George</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2021-06-01</date><risdate>2021</risdate><volume>58</volume><issue>6</issue><spage>2197</spage><epage>2205</epage><pages>2197-2205</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><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.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>33967317</pmid><doi>10.1007/s13197-020-04730-w</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-9875-3614</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Springer Nature - Complete Springer Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Amines Biochemistry Biogenic amines Cadaverine Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Consumers Crustaceans Food Science Histamine Microorganisms Nutrition Original Original Article Portunus sanguinolentus Psychrotrophic bacteria Putrescine Refrigeration Seafood Sensory properties Shelf life Spermidine Spoilage |
| title | Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage |
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