[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.
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
Language :
English
Title :
Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis: Storage Stability and Acceptability
Anacleto P, Teixeira B, Marques P, Pedro S, Leonor NM, Marques A. 2011. Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions. LWT. 44 (6): 1376–82.
AOAC. 2005. Official methods of analysis of the association of analytical chemists (AOAC). 18th ed. Horwitz W, George W, Latimer JR, (eds). Washington DC: AOAC International. Gaithersburg, MD U.S.A. Official methods.
AOCS. 1989. In Firestone D, editor. Official methods and recommended practices of the American oil chemists’ society. 4th ed. Champaign: American Oil Chemists’ Society. pp. 5a–40.
Aydin I, Gokoglu N. 2014. Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage. Eur J Lip Sci Tech. 116 (8): 996–1001.
Bejaoui S, Ghribi F, Chetoui I, Aouini F, Bouaziz M, Houas-Gharsallah I, Soudani N, El Cafsi M. 2021. Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis). J Food Sci Technol. 58 (9): 3493–503.
Bejaoui S, Ghribi F, Hatira S, Chetoui I, Rebah I, El Cafsi M. 2017. First investigation in the biochemical analysis of the invasive crab Portunus segnis from Tunisian Waters. JOACS. 94 (5): 673–82.
Benjakul S, Sutthipan N. 2009. Comparative study on chemical composition, thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs. Food Chem. 112 (3): 627–33.
Cecchi G, Basini S, Castano C. 1985. Methanolyse rapide des huiles en solvant. Note de laboratoire. Rev Fr Corps Gras. 4: 163–64.
Chávez-Mendoza C, García-Macías JA, Alarcón-Rojo AD, Ortega-Gutiérrez JÁ, Holguín-Licón C, Corral-Flores G. 2014. Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum. Braz Arch Biol Tech. 57 (1): 103–09.
Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Com Rev Food Sci Food Saf. 5 (4): 169–86.
Cornelius F, Habeck M, Kanai R, Toyoshima C, Karlish SJD. 2015. General and specific lipid–protein interactions in Na,K-ATPase. Bioch Biophys Acta (BBA). 1848 (9): 1729–43.
Dalle Zotte A, Brand TS, Hoffman LC, Schoon K, Cullere M, Swart R. 2013. Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition. Meat Sci. 93 (2): 194–200.
Daniel AP, Ferreira LF, Klein B, Ruviaro AR, Quatrin A, Parodi TV, Zeppenfeld CC, Heinzmann BM, Baldisserotto B, Emanuelli T. 2016. Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen) sedated with the essential oil of Aloysia triphylla during transport. Ciência Rur. 46 (3): 560–66.
Deidun A, Sciberras A. 2016. A further record of the blue swimmer crab Portunus segnis Forskal, 1775 (Decapoda: Brachyura: Portunidae) from the Maltese Islands (Central Mediterranean). Bioinvasions Rec. 5 (1): 43–46.
FAO, Joint FAO/WHO Expert Committee on Food Additives. Meeting (43rd: 1994: Geneva, Switzerland) & International Programme on Chemical Safety. 1994. Joint FAO/WHO Expert Committee on Food Additives, Forty-third, Geneva, 15–24 November 1994: summary and conclusions. World Health Organization. https://apps.who.int/iris/handle/10665/59996.
Fernandes CE, Vasconcelos MAS, Ribeiro MA, Sarubbo LA, Andrade SAC, MeloFilho AB. 2014. Nutritional and lipid profiles in marine fish species from Brazil. Food Chem. 160: 67–71.
Folch J, Lees M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem. 226 (1): 497–509.
Forskål P. 1775. Descriptiones Animalium Avium, Amphibiorum, Piscium, Insectorum, Vermium; quae in Itinere Orientall observati Petrus Forskal. Prof. Haun. Post morten Acutoris editt Carsten Nieburhr. Hauniae; p. 164.
Hematyar N, Rustad T, Sampels S, Dalsgaard TK. 2019. Relationship between lipid and protein oxidation in fish. Aquaculture res. 50 (5): 1393–403.
Hunter L, Madin SH. 1978. Clinical blood values of the northern fur seal, Callorhinus ursinus. II. Comparison of fresh versus stored frozen serum. J Wildl Dis. 14 (1): 116–19.
Kayali R, Cakatay U, Akcay T, Altug T. 2006. Effect of alpha-lipoic acid supplementation on markers of protein oxidation in postmitotic tissues of ageing rat. Cell Biochem Funct. 24 (1): 79–58.
Krishnamoorthy RV, Venkataramiah A, Lakshmi GJ, Iesiot P. 1979. Effects of cooking and of frozen storage on the cholesterol content of selected shellfish. J Food Sci. 44 (1): 314–15.
Lai JCY, PKL N, Davie PJF. 2010. A revision of the Portunus pelagicus (Linnaeus, 1758) species complex (Crustacea: Brachyura: Portunidae), with the recognition of four species. Raffles Bull Zool. 58: 199–237.
Lorentzen G, Lian F, Agersborg Røhme A, Johannessen E, Vanglo Grastveit K, Grip AE, Siikavuopio SI. 2019. Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters LWT. LWT. 108: 283–88.
Lowry OH, Rosebrough NJ, Farr AL, Randal RJ. 1951. Protein measurement with the folin phenol reagent. J Biol Chem. 193 (1): 265–75.
Marques A, Teixeira B, Barrento S, Anacleto P, Carvalho ML, Nunes ML. 2010. Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications. J Food Comp Anal. 23 (3): 230–37.
Mili S, Ennouri R, Ghanem R, Rifi M, Jaziri S, Shaiek M, Ben Souissi J. 2020. Additional and unusual records of blue crabs Portunus segnis and Callinectes sapidus from the northeastern Tunisian waters (Central mediterranean sea). J New Sci. 14 (2): 303–11.
Nazemroaya S, Sahari MA, Rezaei M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. J Appl Icht. 25 (1): 91–95.
Olsen RE, Henderson RJ. 1989. The rapid analysis of neutral and polar marine lipids using double-development HPTLC and scanning densitometry. J Exp Mar Bio Ecol. 129 (2): 189–97.
Paredi ME, Roldán HA, Crupkin M. 2006. Changes in myofibrillar proteins and lipids of Squid (Illex argentinus) during frozen storage. J Food Biochem. 30 (5): 604–21.
Rifi M, Ounii-Ben Amor K, Ben Souissi J, Zaouali J (2014). Première mention du crabe lessepsien Portunus segnis (Forskål, 1775) (Décapode, Brachyoure, Portunidae) dans les eaux marines Tunisiennes. In: Proceedings du 4ème congrès Franco-Maghrébin et 5èmes journées Franco-Tunisiennes de Zoologie, Korba –Tunisie (13-17 Novembre 2014). p. 9.
Risso SJ, Amalia AC. 2016. Quality indices of cooked Southern King Crab (Lithodes santolla Molina, 1782) meat during storage at 0 and −20°C. J Food Prod Tech. 25 (7): 1120–31.
Risso SJ, Carelli AA. 2017. Effects of conservation method and time on fatty acid composition, taste, and microstructure of Southern King Crab (Lithodes santolla Molina, 1782) meat. J Aquatic Food Prod Tech. 26 (6): 731–43.
Rodriguez A, Losada V, Larrain MA, Quitral V, Vinagre J, Aubourg SP. 2007. Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon (Oncorhynchus kisutch). J Am Oil Chem. 84 (8): 727–34.
Roldan HA, Roura SI, Montecchia CL, Borla OP, Crupkin MC. 2005. Lipid changes in frozen stored fillets from pre- and postspawned hake (Merluccius hubbsi Marini). J Food Biochem. 29 (2): 187–204.
Romotowska PE, Karlsdóttir MG, Gudjónsdóttir M, Kristinsson HG, Arason S. 2016. Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus). Int J Food Sci Tech. 51 (7): 1711–20.
Rossano R, Caggiano MA, Mastrangelo L, Di Lauro R, Ungaro N, Ettorre M. 2005. Proteins, fatty acids and nutritional value in the muscle of the fish species Mora moro (Risso, 1810). Mol Nutri Food Res. 49 (10): 926–31.
Saoussem H. 2000. Phospholipids. In: Nollet LM Toldrá F. Food analysis by HPLC. 2nd. Boca Raton, Florida: CRC Press. pp. 219–31.
Sathivel S, Liu Q, Huang J, Prinyawiwatkul W. 2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J Food Eng. 83 (3): 366–73.
Shaiek M, El Zrelli R, Crocetta F, Mansour L, Rabaoui L. 2021. On the occurrence of three exotic decapods, Callinectes sapidus (Portunidae), Portunus segnis (Portunidae), and Trachysalambria palaestinensis (Penaeidae), in northern Tunisia, with updates on the distribution of the two invasive portunids in the Mediterranean Sea. Bio Inv Records. 10 (1): 158–69. doi: 10.3391/bir.2021.10.1.17.
Sista RV, Erickson MC, Shewfelt RL. 1997. Quality deterioration in frozen foods associated with hydrolytic enzyme activities. In: Erickson M Hung YC editors. Quality in frozen food. New York, US: Chapman and Hall. pp. 101–10. doi: 10.1007/978-1-4615-5975-7_7.
Standal IB, Mozuraityte R, Rustad T, Alinasabhematabadi L, Carlsson NG, Undeland I. 2018. Quality of filleted Atlantic mackerel (Scomber Scombrus) during chilled and frozen storage: Changes in lipids, vitamin D, proteins, and small metabolites, including biogenic amines. J Aquat Food Prod Tech. 27 (3): 338–57.
Tenyang N, Tiencheu B, Djikeng FT, Morfor AT, Womeni HM. 2019. Alteration of the lipid of red carp (Cyprinus carpio) during frozen storage. Food Sci Nutri. 7 (4): 1371–78.
WHO. 2003. Joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series 916. Geneva (Switzerland): World Health Organization.
Wołoszyn J, Haraf G, Okruszek A, Wereńska M, Goluch Z, Teleszko M. 2020. Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poultry sci. 99 (2): 1216–24.
