Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

Abstract

In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20°C for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at −20°C. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at −20°C of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.

High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

“…The TVB-N value (i.e., level of amine and ammonia compounds) for raw meat was comparable to the literature data for other crab species, such as crucifix crab [ 60 ], snow crab [ 22 ], and red snow crab ( Chionoecetes japonicus ) [ 64 ]. The cooking process increased the TVB-N level significantly ( p < 0.001), which was most likely as a result of a thermal breakdown of proteins and NPN compounds [ 62 , 65 ].…”

Development of technology for gourmet smoked products from cod species using enzyme preparation from hepatopancreas of snow crab Chionoecetes opilio

“…Перспективным направлением представ-ляется использование ФП, получаемых из пище-варительных органов морских беспозвоночных, которые являются отходами промысла и пере-работки, и используются лишь частично [12]. По-добные препараты могут быть использованы, в частности, в пищевой промышленности для получения белковых гидролизатов [13] или для созревания слабосозревающей продукции из гидробионтов [14].…”