The aim of the investigation was to determine the quality changes of blue crab (Callinectes sapidus) meat during frozen storage. Blue crabs were obtained directly from fishing boats in the Gulf of Antalya, Turkey and immediately transferred to the laboratory alive. Whole crabs were placed into polyethylene polyamide (PE/PA) pouches, shrunk and stored at -18C for 10 months. The main changes that take place in blue crabmeat were investigated by means of sensory assessments (odor, appearance), chemical analyses (total volatile bases (TVB-N), trimethylamine (TMA-N)) and physical measurements (pH). TVB-N, TMA-N values and pH were significantly (P < 0.01) different following frozen storage. Moreover, it was observed that the differences in odor values were significant (P < 0.05), while appearance values were not. All of the measurements indicated that blue crabmeat kept its good quality at -18C for 10 months.
The aim of the investigation was to determine the quality changes of blue
crab (Callinectes sapidus) meat during frozen storage. Blue crabs were obtained
directly from jkhing boats in the Guy of Antalya, Turkey and immediately
transferred to the laboratory alive. Whole crabs were placed into polyethylene
polyamide (PE/PA) pouches, shrunk and stored at -18C for 10 mnths. The main
changes that take place in blue crabmeat were investigated by means of sensory
assessments (odor, appearance), chemical analyses (total volatile bases (TVB-N,),
trimethylamine (TMA-N)) and physical measurements @H). TVB-N, TMA-N
values andpH were significantly (P < 0.01) different following frozen storage.
Moreover, it was observed that the differences in odor values were significant
(P < 0.05). while appearance values were not. All of the measurements
indicated that blue crabmeat kept its good quality at -18C for 10 months.
