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

BALASARASWATHY, N.; Sugumar, G.; Selvan, A. Sakthivel; Ramesh, U.; Velayutham, P

doi:10.33997/j.afs.2008.21.1.008

Cited by 2 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sensory Quality Analysis. Sensory characteristics were evaluated for precooked soft-and hard-shell whole crabs as per the method given by Balasaraswathy et al [21], using a 5-point hedonic scale by assessing sensory attributes such as appearance, color, odour, and taste. The overall average score was calculated from the mean scores of all features.…”

Section: Shelf Stabilitymentioning

confidence: 99%

“…Sensory assessment is the first and easiest indication of quality than other physical, biochemical, or microbiological quality assessments. The sensory scale for the evaluation of pasteurized crab given by Balasaraswathy et al [21] was adopted in this study. Based on the appearance, texture, color, and odour scores, the pasteurized crab meat 30 : 70 ratio processed at 83-84 °C for 150 min gave the best quality product with an average score of 4.95 (Table 1).…”

Section: Sensory Quality Of Pasteurized Soft-and Hard-shell Crabmentioning

confidence: 99%

“…In the present study, in pasteurized crab meat (30 : 70 ratio) held at 0-2 °C, the TVB-N values exceeded the permissible limit until 9 months of storage. The changes in the quality characteristics of cooked and raw crab meat (P. pelagicus) during ice storage were studied by Balasaraswathy et al [21]. The TVB-N values in raw crab meat increased from 14.45 mg/100 g on day 1 to 28.53 mg/ 100 g on day 14, but in cooked crab meat, the values reduced to 4.15 mg/100 g on day 14.…”

Section: Tvb-n Of Pasteurized Soft-and Hard-shell Crab Meatmentioning

confidence: 99%

See 2 more Smart Citations

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Pathak

Shakila

Jeyasekaran

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Pasteurized hard-shell blue swimming crabs (Portunus pelagicus) are widely popular in the United States, while soft-shell crabs are rich in minerals and are often discarded as waste or sold at a substantially low price in the market. Pasteurization time-temperature is standardized for soft-shell crabs processed together with hard-shell crabs. This study was undertaken to develop a pasteurization process for soft-shell crabs together with hard-shell crabs. Precooking time and temperature evaluated for soft-shell crabs based on sensorial analysis yield and drip loss indicated that the heat process at 100°C for 5 min gave higher yield (82%) and lower drip loss (14%). Soft-shell crabs were processed together with hard-shell crabs at three different ratios, viz., 30 : 70, 40 : 60, and 50 : 50. The pasteurization process was employed at seven time-temperature combinations, viz., 83-84°C for 150 min and 160 min, 84-85°C for 140 and 150 min, 85-86°C for 130 min and 140 min, and 86-87°C for 120 min. Crabs processed at a 30 : 70 ratio had a higher sensory score (4.95), and pasteurization at 83-84°C for 150 yielded the best quality product. The total process time ( F value) determined by the heat penetration study was 58.25 min. Shelf-life stability studies revealed that TVB-N values were higher in those processed at a 50 : 50 ratio and process temperatures greater than 83-84°C but never exceeded in those processed at a 30 : 70 ratio, the permissible limit. Total aerobic bacteria remained low for 1 to 2 log cfu/g correlating well with sensory analysis. Soft-shell crabs can therefore be processed together with hard-shell crabs at a ratio of 30 : 70 and pasteurized at 83-84°C for 150 min with a shelf-fish of 6 months at 2°C without any loss in quality. The standardized process will enable crab processors to use soft-shell crab meat in addition to hard-shell crab meat, which is currently discarded.

show abstract

Section: Shelf Stabilitymentioning

confidence: 99%

Section: Sensory Quality Of Pasteurized Soft-and Hard-shell Crabmentioning

confidence: 99%

Section: Tvb-n Of Pasteurized Soft-and Hard-shell Crab Meatmentioning

confidence: 99%

See 1 more Smart Citation

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Pathak

Shakila

Jeyasekaran

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Factors more sensitive to the microbiological flora of crabs are usually environmental influences. (Balasaraswathy et al, 2008). Crabs are highly priced seafood products that are preferred in terms of edible meat quality and economic value, especially in developed countries (Dernekbaşı et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Cold storage is one of the most effective and accessible methods of preserving crabs. Due to crabs' meat value and susceptibility to rapid spoilage, research has identified the microbial flora responsible for spoilage (Balasaraswathy et al, 2008). DALKO Dalyan Fisheries Cooperative was established by the people of the region in 1971 within the borders of Köyceğiz Lagoon, Dalyan town of Köyceğiz district in Muğla/Turkey.…”

Section: Introductionmentioning

confidence: 99%

Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage

Alparslan¹,

Metin²,

EMİROĞLU³

et al. 2023

Aquat Res

View full text Add to dashboard Cite

This study aimed to determine the quality changes and shelf life of raw and steam-cooked blue crab meat caught in the DALKO Fisheries Cooperative processing plant in the Köyceğiz Dalyan region. Both fresh and cooked crabs were taken from DALKO Fisheries Cooperative and brought to the laboratory under cold chain conditions. After the initial analyses (sensory, chemical, microbiological, and nutrient content) were made for the fresh and cooked blue crabs, the remaining samples were shrink packed. Packaged samples were kept under refrigerator (+/- 4ºC ±1) conditions and shelf-life analyses were carried out during cold storage. The results determined fresh and cooked crabs' initial nutritional values (protein, lipid, moisture, ash) as 16.22%, 1.06%, 81.17%, 1.45%, and 17.13%, 0.94%, 79.88%, 1.88%, respectively. At the end of storage, these values were determined as 15.88%, 1.51%, 80.18%, 1.67%, and 17.83%, 1.06%, 78.65%, and 2.13% for fresh and cooked crabs, respectively. According to the sensory and microbiological analysis results, the consumable limit values were exceeded on the sixth day for fresh samples and the eighth day for cooked samples. When sensory and microbiological analyses were considered, it was determined that the fresh crabs have a shelf life of 4 days and cooked crabs have six days in vacuum-packaged refrigerator conditions.

show abstract

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

Cited by 2 publications

References 0 publications

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Standardization of Pasteurization Process for Soft- and Hard-Shell Blue Swimming Crab (Portunus pelagicus)

Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage

Contact Info

Product

Resources

About