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Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of  Portunus segnis  and  Callinectes sapidus  were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat with CM1. A significant increase in polyunsaturated fatty acids was observed in CC meat with CM2. Atherogenic and thrombogenic indices revealed a significant decrease in CCM2. Microbial count was lower in CCM2 than in CCM1. Sensory analysis showed that CCM2 was more appreciated and acceptable than CCM1

journal of aquatic food product technology

Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab  Portunus segnis  and  Callinectes sapidus  Meat Canning and Storage