Quality Indices of Cooked Southern King Crab (Lithodes santolla Molina, 1782) Meat During Storage at 0 and −20°C

Abstract

ABSTRACTThe aim of this work was to determine the changes in quality of cooked southern king crab (Lithodes santolla) meat during storage at 0°C for 5 and 10 days and −20°C for 10, 30, 60, and 90 days. Chemical indices varied from the initial to the final storage time in refrigerated and frozen samples as follows: TVB-N, 15.8–29.2 and 15.8–23.2 mg/100 g; TMA, 0.0–8.3 and 0.0–1.2 mg/100 g; formaldehyde, 0.5–8.6 and 0.5–3.7 mg/kg; indole, 3.3–20.7 and 3.3–6.6 µg/100 g; lactic acid, 16.4–39.1 and 16.4–16.6 mg/100 g; and P ratio, 0–28.4 and 0–5.2%, respectively. The total nucleotide content rendered 6.77 µmol/g, with adenosine monophosphate (AMP) the main component. The nucleotide indices varied in refrigerated and frozen samples as follows: K, 7.37–27.5 and 7.37–10.3%; Ki, 58.3–86.5 and 58.3–82.7%; H, 30.2–54.9 and 30.2–38.0%; G, 19.4–57.8 and 19.4–15.8%; P, 17.2–42.3 and 17.2–14.7%; and Fr, 41.6–13.4 and 41.6–17.3%, respectively. Biogenic amines found at both storage temperatures were spermine, spermidine, tyramine, and agmatine. Spermine may be considered as a potential freshness index for refrigerated samples and spermidine for frozen storage. The tyramine level should be monitored. During the storage period tested, none of the chemical indices studied exceeded the legal limits.