Abstract
SummaryBiogenic amines, total volatile base nitrogen (TVB‐N) and trimethylamine nitrogen (TMA‐N) concentrations in the muscle of postmortem Chinese mitten crab stored at 4 and 20 °C were studied. Among five biogenic amines, histamine, tyramine, tryptamine, putrescine and cadaverine, histamine was the main biogenic amine formed during the storage time and reached highest levels of 91.22 mg kg−1 after 72 h at 4 °C and 181.23 mg kg−1 after 24 h at 20 °C. Histamine could be used a safety index for crab. The levels of other biogenic amines were less than 10 mg kg−1 and fluctuated with storage time. TVB‐N and TMA‐N levels did not change greatly throughout 72 h storage at refrigerated temperature. TVB‐N and TMA‐N were not considered to be reliable indicators of the freshness of crab.
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