Yidan Chen: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Hong Chen: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 6190111003@stu.jiangnan.edu.cn.
Fangshuo Gong: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Fang Yang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangfang_8_9@126.com.
Qixing Jiang: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
Yanshun Xu: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xuys@jiangnan.edu.cn.
Wenshui Xia: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xiaws@jiangnan.edu.cn.
The risk of Procambarus clarkii eating safety attracts consumers' big concern, but it has not been addressed properly. Therefore, this study was aimed to investigate eating safety and quality of live and dead Procambarus clarkii at different stages by total volatile basic nitrogen (TVB-N), biogenic amines (BAs), total aerobic plate counts (TPC) and microbiota. The results showed that in live Procambarus clarkii, TVB-N and TPC values were below the limit despite vitality, while cadaverine in gills, intestines, and glands (GIG) exceeded in articulo-mortisProcambarus clarkii. For the dead, it showed that Procambarus clarkii posed a high risk in eating safety within one to two days after death; and BAs of high risk were putrescine and cadaverine. The dominant microorganisms threatening eating safety and quality were potentially pathogenic bacteria of Citrobacter and Acinetobacter from the environment; and spoilage bacteria of Shewanella from viscera.
