Quality and Microbiome Analysis of Pickled Swimming Crabs (Portunus trituberculatus) during Storage at Two Alternative Temperatures

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 23; p. 7744
• Main Authors: Chen, Yu, Li, Peipei, Xu, Dan, Zhang, Xiaojun, Huang, Tao
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 24.11.2023
• Subjects: Bacteria; biogenic amine; Biogenic amines; Crustaceans; Enzymes; food safety; Histamine; microbiome analysis; pickled swimming crab; Polyamines; quality; Seafood; Temperature; Toxicity; China; food safety; biogenic amine; pickled swimming crab; microbiome analysis; quality
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28237744

The storage quality and microbiome analysis of pickled swimming crabs (Portunus trituberculatus) stored at 20 and 4 °C were investigated. It showed that samples stored at 4 °C had a longer shelf life, lower total viable count (TVC), pH, and total volatile base nitrogen (TVB-N) contents than those stored at 20 °C. The biogenic amine (BA) results demonstrated that tyramine (tyr), putrescine (put), and cadaverine (cad) were the dominant amines in all samples, and samples stored at 4 °C had lower BA contents. A microbiome analysis indicated that a salt–alcohol water mixture significantly inhibited the growth of Tenericutes. Firmicutes, Proteobacteria, Bacteroidetes, Acidobacteria, Actinobacteria, and Cyanobacteria were the dominant bacteria of stored pickled crabs, and storage at 4 °C significantly inhibited the growth of dominant bacteria, more than that of 20 °C. In conclusion, 4 °C storage guaranteed the quality of samples by inhibiting changes in biochemical properties and the growth of dominant bacteria, thereby prolonging its shelf life.