Biochemical and microbiological assessment of crucifix crab (Charybdis feriatus) sotred at 4°C
Biochemical and microbiological assessment of crucifix crab (Charybdis feriatus) sotred at 4°C
Date
2018
Authors
Anupama, T.K.
Laly, S.J.
Kumar, K.A.
Sankar, T.V.
Ninan, G.
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Abstract
Charybdis feriatus is a highly prized crab in the local and international
markets of East Asian countries. In local markets, crabs are sold live, iced,
or refrigerated at 2°C – 4°C. The present study was carried out to determine
the shelf life of whole crab stored at 4°C for 192 h using a set of biochemical,
microbiological, and sensorial parameters. Biochemical indicators such
as the total volatile base nitrogen (TVB-N) and trimethylamine nitrogen
(TMA-N) increased significantly during storage and within an acceptable
limit up to 144 h. Regarding the biogenic amines, cadaverine and spermidine
increased significantly (p < 0.05) during the storage period. Among
them, cadaverine could be proposed as a useful spoilage indicator for this
crab species. The mesophilic and psychotropic bacterial count exceeded the
limit of acceptance after 144 h of storage. Sensory attributes were gradually
diminished with the storage time. Sensory scores were found to correlate
well with both mesophiles and psychrotrophs. Based on the results of this
study, the meat quality of Charybdis feriatus can be maintained up to 144 h
when properly stored at a temperature of 4°C ± 1°C.
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Citation
J. Aquatic Food Prod. & Technol. 27(4):531-541