A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages

Yidan Chen,Hong Chen, Fangshuo Gong,Fang Yang,Qixing Jiang,Yanshun Xu,Wenshui Xia

Food Research International（2022）

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Abstract

•Safety of live Procambarus clarkii muscle is safe to eat despite vitality.•Viscera has high risk in articulo-mortis Procambarus clarkii due to cadaverine.•Dead Procambarus clarkii has high risk because of putrescine and cadaverine.•Spoilage bacteria of Shewanella and pathogenic bacteria of Citrobacter in dead are also the risk.

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Key words

Procambarus clarkii,Total volatile basic nitrogen,Biogenic amines,Total aerobic plate counts,Microbiota

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