Effect of freezing process on the chemical properties of blue swimming crab Portunus segnis: storage stability and acceptability
Ghribi, F.; Bejaoui, S.; Chetoui, I.; Marengo, M.; Bouaziz, M.; Soudani, N.; Gobert, S.; El Cafsi, M. (2023). Effect of freezing process on the chemical properties of blue swimming crab Portunus segnis: storage stability and acceptability. J. Aquat. Food Prod. Technol. 32(5): 528-541. https://dx.doi.org/10.1080/10498850.2023.2249477
In: Journal of Aquatic Food Product Technology. Taylor & Francis: Binghamton, NY. ISSN 1049-8850; e-ISSN 1547-0636, meer
The effect of frozen storage at a commercial temperature (−30°C) on the nutritional characteristics of the blue swimming crab Portunus segnis for a period of 120 days was investigated. Lipid and protein oxidation was investigated by analyses of peroxide value, thiobarbituric acid reactive substances, free fatty acids, and advanced oxidation protein products. Results showed significant lipid deterioration with extended storage time and changes in fatty acids composition and lipid classes. From a nutritional standpoint, it would be preferable for human consumption to eat frozen crabs for no more than 30 days as they retain a higher nutritional value.
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