Effect of frozen storage on the chemical and technological characteristics of Egyptian crab meat

Abstract

Effects of frozen storage at −10 °C on the chemical and technological characteristics of one of famous red Egyptian shore crabs (Carcinus meanas) has been studied. Such studies involved the determination of: pH-value, moisture, total nitrogen, protein nitrogen, total volatile basic nitrogen (TVB-V), diethyl ether extract, acid value, thiobarbituric acid value (TBA) and total bacterial count (TC). It was found that the peeled raw and cooked crabs can be kept at −10 °C for 3 and 5 months, respectively without any spoilage. Unpeeled raw crabs can be preserved at −10 °C for 4 months without any deterioration. Dipping of unpeeled raw crabs in 20 ppm chlorotetracycline (CTC) for 20 min raised the keeping period up to 5 months. In general, prolonged frozen storage at −10 °C markedly affected the chemical and technological characteristics of crab meat.