Abstract
The objective of this study was to compare the effect of freezing and heating treatment sequences on the biochemical properties and flavor of crab (Portunus trituberculatus) meat during freeze-thaw cycles. The results showed that pH, color, K and microstructure changes in the H-F group were not significant with increasing number of freeze-thaw cycles, but TVB-N values increased and WHC values decreased. However, with the increase in the number of freeze-thaw cycles, pH and WHC significantly decreased and TVB-N, L* and K values significantly increased in the C and F-H groups. Proteins were degraded in all groups, but the lower degree of degradation occurred in the H-F group. Although the total free amino acid content decreased with increasing number of freeze–thaw cycles in each group, the high content of AMP and IMP in the H-F group suggested that it still had a better flavor.
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