The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing

Abstract

Effects of air thawing (AT), refrigerator thawing (RT), water immersing thawing (WIT), lotic water thawing (LWT), and microwave thawing (MT) on the quality of swimming crab by liquid nitrogen freezing were investigated. The highest thawing loss was recorded for MT sample (2.70%) followed by AT (2.22%), WIT (1.97%), and LWT (1.52%), while RT had the lowest value (1.06%). RT sample had the lowest TBARS (0.34 mg/kg) and the highest sensory (8.60) score closer to those for fresh meat, but MT sample had the highest TBARS (0.66 mg/kg) with the lowest sensory score (7.83). Besides, microstructural changes indicated that MT induced larger gaps between muscle fibers and broken more muscle fiber bundles than the other methods, while RT had the least negative role on the microstructure of crab meat. Overall, RT could be recommended as a suitable method for preserving the quality of frozen swimming crab.

Keywords

• swimming crab
• thawing
• quality attributes
• liquid nitrogen
• freezing