Shelf life of frozen stored mud crab (Scylla serrata) meat
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Authors
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R Mishra
Krishi Vigyan Kendra, Puri, Orissa University of Agriculture and Technology, Orissa, India
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K C Dora
Faculty of Fisheries, West Bengal University of Animal and Fisheries Science, West Bengal, India
Abstract
Shelf life of mud crab (
Scylla serrata) meat during frozen storage at -20 0
C for 200 days was determined by chemical and
sensory evaluation. The results indicated that crab meat can be stored in an acceptable condition for 130 days. During frozen
storage, decreases in pH, moisture, total nitrogen and glycogen were noticed. Among the freshness parameters, lactic acid
(212.6 to 388.8 mg%), Total volatile base nitrogen, TVBN (2.6 to 32.7 mg%), Trimethylamine nitrogen peroxide value,
TMAN (1.01 to 17.55mg%) and Peroxide value, PV (0.84 to 27.93 milli moles of oxygen/kg of fat) increased, whereas nonprotein
nitrogen, NPN (417.4 to 356.8 mg%) and alpha amino nitrogen, AAN (292.2 to 251.8 mg%) values decreased.
Sensory evaluation of the frozen stored crab meat revealed the limits of acceptability of the product to be TVBN 18.2 mg%,
TMAN 7.25 mg% and PV 15.13 millimoles of oxygen per kg fat.
