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Cryoprotectants improve physical and chemical properties of frozen blue crab meat ( Callinectes sapidus )
Author(s) -
Henry L K,
Boyd L C,
Green D P
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690104
Subject(s) - cryoprotectant , callinectes , chemistry , food science , sorbitol , polydextrose , congelation , cryopreservation , biology , fishery , embryo , physics , crustacean , thermodynamics
The storage stability of cryogenically frozen crab meat treated with cryoprotectants was compared with pasteurised and water‐treated frozen samples to determine changes in physical and chemical properties. Commercially processed, hand‐picked blue crab meat was treated with solutions of polydextrose, sucrose + sorbitol/sodium tripolyphosphate or water, vacuum packaged, and cryogenically frozen prior to storage at −29°C. All treatments were compared with an untreated reference control stored at −65°C and a pasteurised sample stored at 1.1°C. Samples were evaluated for physical and chemical changes at 4‐week intervals over 32 weeks of storage. Cryoprotectants improved oxidative stability, drip loss, expressible moisture, texture, and colour compared to untreated reference and pasteurised samples.