[en] 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.
Disciplines :
Sciences aquatiques & océanologie Sciences des denrées alimentaires Sciences de l’environnement & écologie
Auteur, co-auteur :
Ghribi, Feriel ; Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia
Bejaoui, Safa ; Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia ; University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte (ISPAB), Bizerte, Tunisia
Chetoui, Imene ; Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia
Marengo, Michel ; Station de recherche Sous-marines et Océanographiques (STARESO), Calvi, France
Bouaziz, Mehdi ; Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia
Soudani, Nejla ; Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia
Gobert, Sylvie ; Université de Liège - ULiège > Département de Biologie, Ecologie et Evolution > Océanographie biologique ; University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte (ISPAB), Bizerte, Tunisia ; Station de recherche Sous-marines et Océanographiques (STARESO), Calvi, France
El Cafsi, M’hamed ; Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia
Langue du document :
Anglais
Titre :
Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability
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