Abstract
AbstractThe storage stability of cryogenically frozen crab meat treated with cryoprotectants was compared with pasteurised and water‐treated frozen samples to determine changes in physical and chemical properties. Commercially processed, hand‐picked blue crab meat was treated with solutions of polydextrose, sucrose + sorbitol/sodium tripolyphosphate or water, vacuum packaged, and cryogenically frozen prior to storage at −29°C. All treatments were compared with an untreated reference control stored at −65°C and a pasteurised sample stored at 1.1°C. Samples were evaluated for physical and chemical changes at 4‐week intervals over 32 weeks of storage. Cryoprotectants improved oxidative stability, drip loss, expressible moisture, texture, and colour compared to untreated reference and pasteurised samples.
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