Comparison of lipid content and fatty acid profile of fresh and frozen blue swimming crab Portunus Segnis

Abstract

The blue swimming crab Portunus segnis has a great economic interest in local and foreign fishing markets and is in high demand by consumers. The aim of the present work was to evaluate the change in total lipid (TL), fatty acids composition and nutritional quality indices (NQI) of the meat of blue swimming crab Portunus segnis after freezing at -18◦C for 15, 30, 60 and 90 days. The comparison of fresh and frozen crabs showed that freezing had significant effects on the nutritional quality of this marine product. Lipid peroxidation was enhanced during the freezing process. Total lipid content decreased significantly as a function of days of storage, especially from 30 days. A significant change was also observed in the fatty acid composition of frozen crab meat. During the freezing process, saturated fatty acids (SFA) increased significantly, while polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA) decreased. We can conclude that storage of blue crab P. segnis at -18◦C was not efficient enough for long preservation, as it has a strong effect on the deterioration of the nutritional quality of the meat over time. Frozen crabs should preferably be consumed within 15 days of storage. Our research targets both domestic and international consumers of this crab, with a specific focus on restaurants and hotels that incorporate this item into their menus. We recommend that consumers of this product exercise increased caution regarding the advantages and drawbacks associated with the freezing techniques employed.