Abstract
The red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) are valuable decapods that can undergo live holding (LH) in onshore facilities before either live export or processing into two cooked-frozen sections (i.e., clusters). This study investigated the effect of the LH time (up to two months without feeding) and temperature (5│10 °C for RKC; 1│5 °C for SC) on the total viable psychrotrophic count (TVCP) and Pseudomonas spp. in the leg meat of cooked RKC and SC. The effect of freezing after cooking was also evaluated. The counts were determined during storage at 4 °C after cooking on the clusters undergoing either immediate refrigeration (IR) or 24-month frozen storage before refrigeration (FBR). In the RKC cooked leg meat, the LH temperature significantly affected the TVCP, with LH at 10 °C leading to higher counts, while the Pseudomonas spp. levels were mainly influenced by the freezing, with lower levels in FBR samples compared to their IR counterparts. In the SC cooked leg meat, the LH conditions did not significantly affect the counts, which were instead significantly lowered by the freezing. From an industrial and commercial standpoint, it can be concluded that LH of RKC at high temperature (10 °C) led to a shorter microbial shelf-life of cooked RKC clusters, with the clusters undergoing FBR showing longer microbial shelf-life than their IR counterparts. By contrast, with the mild cooking regime applied, the LH time and temperature of SC had a lower influence on the microbial shelf-life of cooked SC clusters than that given by the choice of the storage type (IR or FBR) after cooking.
Highlights
In the last decade, the red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) have both become valuable re sources for the Norwegian fish industry (Lorentzen et al, 2018)
For Red king crab (RKC) clusters, the sampling was performed on days 4, 6, 8, 10, and 13 (±4 h) of storage, except for the immediate refrigeration (IR) clusters originated from RKCs kept in live holding (LH) for 62 days which were sampled on days 5 and 14 of storage instead of on days 4 and 13
This study showed that the pattern of microbial spoilage and, the microbial shelf-life of cooked crab meat could be affected by the live holding (LH) conditions
Summary
The red king crab (RKC, Paralithodes camtschaticus) and snow crab (SC, Chionoecetes opilio) have both become valuable re sources for the Norwegian fish industry (Lorentzen et al, 2018). The post-harvest management of these Arctic crab species is crucial to ensure that their quality is retained along the entire value chain, avoiding food waste and profit loss (Lorentzen et al, 2018). In this re gard, there has been an increasing utilization of onshore facilities for live holding (LH) of RKC in northern Norway, as this type of capture-based aquaculture enables more flexible resource management and market adaptation (Voldnes et al, 2020). For both spe cies, conducting LH without feeding reduces the operative costs (Woll and Berge, 2007), while the water temperature is a key factor to keep control of the metabolic rate of the crabs (Siikavuopio and James, 2015; Siikavuopio et al, 2017)
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