Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage

Yunus Alparslan; Cansu Metin; Servet Emiroğlu; Taçnur Baygar

doi:10.3153/AR23012

EN

Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage

Abstract

This study aimed to determine the quality changes and shelf life of raw and steam-cooked blue crab meat caught in the DALKO Fisheries Cooperative processing plant in the Köyceğiz Dalyan region. Both fresh and cooked crabs were taken from DALKO Fisheries Cooperative and brought to the laboratory under cold chain conditions. After the initial analyses (sensory, chemical, microbiological, and nutrient content) were made for the fresh and cooked blue crabs, the remaining samples were shrink packed. Packaged samples were kept under refrigerator (+/- 4ºC ±1) conditions and shelf-life analyses were carried out during cold storage. The results determined fresh and cooked crabs' initial nutritional values (protein, lipid, moisture, ash) as 16.22%, 1.06%, 81.17%, 1.45%, and 17.13%, 0.94%, 79.88%, 1.88%, respectively. At the end of storage, these values were determined as 15.88%, 1.51%, 80.18%, 1.67%, and 17.83%, 1.06%, 78.65%, and 2.13% for fresh and cooked crabs, respectively. According to the sensory and microbiological analysis results, the consumable limit values were exceeded on the sixth day for fresh samples and the eighth day for cooked samples. When sensory and microbiological analyses were considered, it was determined that the fresh crabs have a shelf life of 4 days and cooked crabs have six days in vacuum-packaged refrigerator conditions.

Keywords

Supporting Institution

TUBITAK 2209-A University Student Research Projects Program

Project Number

1919B012103483

Thanks

The authors would like to thank DALKO Fisheries Cooperative (Köyceğiz/Muğla) for crab samples and Ekrem ŞAHİN for transportation of the samples to the laboratory.

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Details

Primary Language

English

Subjects

Maritime Engineering

Journal Section

Research Article

Authors

Yunus Alparslan
0000-0002-8833-996X
Türkiye

Cansu Metin ^*
0000-0002-2290-1489
Türkiye

Servet Emiroğlu
0000-0002-1135-8046
Türkiye

Taçnur Baygar
0000-0001-8070-0653
Türkiye

Publication Date

April 12, 2023

Submission Date

March 29, 2023

Acceptance Date

April 5, 2023

Published in Issue

Year 1970 Volume: 6 Number: 2

DOI

https://doi.org/10.3153/AR23012

IZ

https://izlik.org/JA75WG46KT

Cite

RIS / Bibtex

APA

Alparslan, Y., Metin, C., Emiroğlu, S., & Baygar, T. (2023). Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage. Aquatic Research, 6(2), 117-124. https://doi.org/10.3153/AR23012

Öz

Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage

Abstract

Keywords

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite