Hematodinium sp infection in Norway lobster Nephrops norvegicus and its effects on meat quality
Hematodinium sp infection in Norway lobster Nephrops norvegicus and its effects on meat quality
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DOI：
10.3354/dao02500
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发表时间：
2012-08-27
影响因子：
1.4
通讯作者：
Neil, Douglas M.
中科院分区：
文献类型：
--
作者：
Albalat, Amaya;Gornik, Sebastian G.;Neil, Douglas M.
在过去的30年里，作为甲壳类动物重要的寄生病原体，血液菌和类血液菌已经出现，给渔业和相关市场造成了重大的经济损失。据报道，在一些物种中（尤其是坦纳蟹Chionoecetes bairdi），寄生虫会导致煮熟的肉尝起来很苦，像阿司匹林一样。苦味，再加上感染的严重病理，使这些螃蟹无法销售。令人惊讶的是，迄今为止还没有进行过感官测试，苦味的原因仍然未知。然而，一般认为，苦味广泛存在于熟肉和由感染了血液菌的甲壳类动物制成的产品中。在本研究中，我们分析了苏格兰水域无症状或有症状的挪威大螯虾（Nephrops norvegicus）在捕获和储存后的肉质和感官属性。感官评价结果表明，有症状褐家鼠尾肉与无症状褐家鼠尾肉相比，味淡味淡，质地易碎或粗糙。因此，受感染的肉往往不那么美味，尽管令人惊讶的是没有报道有苦味。从分析的角度来看，明显感染动物的尾肉处于自溶的晚期，而微生物负荷没有检测到差异。这些结果表明，挪威龙虾严重感染了血液病，即使在尾部煮熟后，其销售质量也较差。
Hematodinium and Hematodinium-like species have emerged in the last 3 decades as important parasitic pathogens of crustaceans worldwide, causing a significant economic loss to fisheries and related markets. In some species (notably the Tanner crab Chionoecetes bairdi), the parasite reportedly causes the cooked meat to taste bitter and aspirin-like. The bitter taste, together with the gross pathology of the infection, renders these crabs unmarketable. Surprisingly, no organoleptic tests have ever been conducted to date, and the cause for the bitter taste is still unknown. Nevertheless, it is generally assumed that the bitter taste occurs widely in cooked meats and products derived from crustaceans infected with Hematodinium. In the present study, we analysed the meat quality and organoleptic attributes after capture and during storage of Norway lobsters Nephrops norvegicus from Scottish waters that were either asymptomatic or symptomatic of patent Hematodinium infection. Results from the sensory evaluation of the cooked product indicate that tail meat from symptomatic N. norvegicus is bland in flavour and aftertaste, and more friable or sloppier in texture than meat from asymptomatic animals. As a consequence, infected meat tends to be less palatable, although surprisingly no bitter taste is reported. From an analytical point of view, tail meat from patently infected animals is at an advanced stage of autolysis, while no difference in microbial load is detected. These results suggest that Norway lobsters heavily infected with Hematodinium are of inferior marketing quality even after the tails have been cooked.