Asian Fisheries Society

Changes in Quality Characteristics of Cooked and Uncooked Crab Meat (Portunus pelagicus) Under Ice Storage


Changes in quality characteristics of cooked and uncooked crab (Portunus pelagicus) meat stored directly in flake ice were determined through biochemical, micro-bial and organoleptic quality indices. Aerobic plate count and psychrotrophic bacterial count increased upon storage while the counts of staphylococci, total coliforms, faecal coliforms, E. coli and faecal streptococci remained unaltered. Human pathogenic bacteria were not detected both in uncooked and cooked crab meat throughout the storage period. Changes could be observed in the proximate composition, with increasing moisture and decreasing protein content upon ice storage. There was a decline in water extractable nitrogen, ∝ - amino nitrogen and lactic acid. Glycogen level did not vary much in both cooked and uncooked crab meat upon storage while there were fluctuations in TMA and TVB contents. Organoleptic evaluation could detect changes in odour, texture and taste of crab meat with progression of storage period. Results indicated that uncooked crab could remain in acceptable quality up to 10 days while cooked crab meat could be stored up to 12 days in ice.

Publication Date : 2008-05-01

Volume : 21

Issue : 1

Page : 101-112

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Date 2008/05/01
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