Whether crabs can be eaten less than 24 hours after their death depends mainly on the preservation of the environment.
If the dead crab is kept at room temperature, the bacteria in the dead crab will multiply rapidly and spread to the crab meat. These bacteria will decompose amino acids in crabs and produce toxic histamine. This substance can easily cause allergic food poisoning. In addition, it can produce a substance called histamine. This substance can easily cause vomiting, abdominal pain and diarrhea. Even if the time of death is short, it is not edible.
But if the crab dies in the refrigerator, the growth and reproduction of bacteria will be slowed down because of the low temperature in the refrigerator, thus slowing down the reproduction of bacteria in the crab. You can usually eat crabs that die within 24 hours, but frozen dead crabs can't be eaten within 24 hours, usually within 6-8 hours.
What happens to dead crabs? 1, the taste is even worse.
Crabs contain histidine. Histidine produces histamine and histamine-like substances under the action of decarboxylase. After the death of crab, intestinal glands will disintegrate rapidly, and histidine and digestive enzymes in the body will decompose crab meat. Therefore, the quality of dead crab meat will be reduced and the taste will be greatly reduced.
2. Allergy
After the death of crab meat, histidine contained in crab meat will be converted into histamine. Histamine is a sensitizer. After ingestion, it will cause allergic symptoms such as vasodilation, hyperemia and edema of skin and mucosa, urticaria, nasal congestion and runny nose, bronchial asthma, etc., and in severe cases, respiratory and circulatory failure will be life-threatening.
3, prone to food poisoning
Crabs are omnivores and like to eat rotting animals and plant carcasses. These animals and plants contain many bacteria and viruses. When crabs are alive, their metabolism can compete with microorganisms and inhibit bacterial reproduction. After the crab dies, microorganisms will use its nutrition. The rapid propagation of substances leads to the deterioration of crabs and the production of excessive toxins. After eating, people are prone to diarrhea, abdominal pain, vomiting, fever and other poisoning symptoms.
Precautions for eating crabs 1. People with a cold stomach should not eat crabs: people with a cold stomach or weak constitution should not eat crabs.
2, obese people do not eat: crab roe and crab paste in crabs are delicious, but their cholesterol is high. Therefore, patients with hypertension and hyperlipidemia had better not eat.
3. Cooked: Some people like to eat crabs that are not cooked, which makes them taste better. However, there are many bacteria in uncooked crabs. Don't eat uncooked crabs.