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Journal of Aquatic Food Product Technology Volume 32, 2023 - Issue 5
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Research Article

Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability

Feriel Ghribia Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, TunisiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9350-7510View further author information
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Safa Bejaouia Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia;b University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte (ISPAB), Bizerte, TunisieORCID Iconhttps://orcid.org/0000-0002-7946-2763View further author information
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Imene Chetouia Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, TunisiaORCID Iconhttps://orcid.org/0000-0002-2259-5397View further author information
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Michel Marengoc Station de recherche Sous-marines et Océanographiques (STARESO), Calvi, FranceORCID Iconhttps://orcid.org/0000-0001-8419-5076View further author information
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Mehdi Bouaziza Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, TunisiaORCID Iconhttps://orcid.org/0000-0002-5763-2274View further author information
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Nejla Soudania Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, TunisiaORCID Iconhttps://orcid.org/0000-0002-7652-9678View further author information
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Sylvie Gobertb University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte (ISPAB), Bizerte, Tunisie;c Station de recherche Sous-marines et Océanographiques (STARESO), Calvi, France;d Laboratory of Oceanology, MARE Centre, University of Liège, Liege, BelgiumORCID Iconhttps://orcid.org/0000-0001-6000-0190View further author information
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M’hamed El Cafsia Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, TunisiaORCID Iconhttps://orcid.org/0000-0002-9771-1110View further author information
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Pages 528-541 | Published online: 29 Aug 2023
 
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ABSTRACT

The effect of frozen storage at a commercial temperature (−30°C) on the nutritional characteristics of the blue swimming crab Portunus segnis for a period of 120 days was investigated. Lipid and protein oxidation was investigated by analyses of peroxide value, thiobarbituric acid reactive substances, free fatty acids, and advanced oxidation protein products. Results showed significant lipid deterioration with extended storage time and changes in fatty acids composition and lipid classes. From a nutritional standpoint, it would be preferable for human consumption to eat frozen crabs for no more than 30 days as they retain a higher nutritional value.

Acknowledgments

Authors are grateful to Mr. Hassen Mejri for his assistance with gas chromatography analysis.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.

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