TECHNOLOGICAL ASPECTS OF PRESERVATION PROCESSIG Of EDIBlE SHELL FISHES III..FACTORS INFLUENCING THE KEEPING QUALITY OF CRAB (SCYLLA SERRATA) DURING FREEZING AND FROZEN STORAGE

Abstract

The possible factors leading to the loss of flavour and general
quality of crab during freezing and frozen storage have been
studied. The preprocess ice storage condition of the raw material
was found to be one such important factor while the fresh frozen
crab meat remained in good organoleptic condition for about
51 weeks at -23°C, the 7 days iced material held frozen was found
to have a shelflife of about 21 weeks. The fall in myofibrillar protein
noted during frozen storage together with the loss of myosin ATPase
activity correlated well with the loss of organoleptic qualities.