The present work was undertaken to enlighten upon the comparative efficiency of different glazes in improving the quality of frozen crab meat (Scylla Serrata)

Chinnamma, G.

Aquatic Commons

PART lH 
NOTES D ABSTRACTS 
NOTES 
TECHNOLOGICAL ASPECTS OF PRESERVATION AND 
PROCESSING OF EDIBLE SHELL FISHES 
IV. COMPARATIVE EFFICIENCY OF DIFFERENT GLAZES 
IN THE PRESERVATION OF FROZEN CRAB MEAT 
The adverse changes in water glazed 
frozen crab meat during cold storage has 
been presented earlier (C. George. 1973). 
During frozen storage, the organoleptic 
qualities of the material undergo conside-
rable changes, the major being discoloura-
tion, formation of unpleasant odoun and 
hardening of texture. Althoug\ water is 
used generally as glaze of comm;;rcial cho-
ice because of its cheapness and ease of 
availability, glazing by harmless chemical 
solutions have been reported to be dis-
tinctly advantageous in prolonging storage 
life of fish (Pawar and Magar 1966) and 
shell fish (Strasser and King 1971). The 
present work was under'-aken to enlighte:1 
upon the comparative efficiency of diffe-
rent glazes in improving the quali£y of 
frozen crab meat (Scylla Serrata). 
Crab meat required for this study was 
collected from live crabs. The material 
handled in a hygienic way was quick fro-
zen (-40°C) with different glazes like water, 
an 1% solution of ascorbic acid, citric 
acid, ascorbic-citric acids (l :4), Sodium bi 
sulphite, disodium salt of ethylene dia-
mine tetra acetic acid (EDTA) and Glycine. 
They were wrapped in polyethylene paper 
and stored at -23oC. Frozen samples were 
166 
drawn at intervals, thawed at 4°C and 
analysed for thawed yield in addition to 
the subjective tests. The organolep~ic qua-
lity of the material was judged by an 
expert taste paneL 
100 
., 
00 
•• 
" 
1!0 
o !:.<> roo roo zoo 2GO 300 300 400 "'-J 
_. Dc;n~ t~'f fnl::::~n norcga 
The thawed yield does not show 
appreciable difference among samples ini-
tially but on prolonged 'Storage marked 
changes were found to occur Fig. (1 ). 
Ascorbic- citric acid mixture and glycine 
glazes are effective for reducing the drip 
loss during cold storage. 
FISHERY TECHNOLOGY 
'Ieclinological aspects of preservation and processing of ediO!e sliell fisli.es 
IV. ComParatice efficiency of different glazes in tli.e preservation of frozen cra6 meat 
• • C'I<HClC~IilriDfiC tttHto eolou' 
Ellot;ll.lliG COLOtiV 
f G!aza-d with "",..,_ 
2 Glozod vltb .Q,j, 
4 liOICir .. c!tfl A..,_-1- Co\. 
'"' c;• u:•(l. •. ,., /l:lce-. · 0oo-s 
~ s .... ._ .... rn EO'~" A 
'·'o 1o0 ""101 (JIJCII'ID 
50 '00 150 200 Z...<I.Q 300 330 400 400 
-Ot:ry0oPrrozsnotl:lrOQO 
Fig. 2 depicts the change in meat 
colour; only in ascorbic-citric acids glazed 
sample, the characteristic colour is retai-
ned upto 420 days, in others brown dis-
colouration and in some samples blacken-
ing developed by this time. 
440 
I! Gla::ect l:l'lfb AA 
4 Gla:od wlfh A. A-t C.o 
5 &lozet. with No 1-: 
7 Glczod ,..lth glycJna 
Central Institute of Fish ~ries Technology, 
COCHIN-11. 
VoL X No. 2 1973 
Fig. 3 gives an account of the shelf 
-life with respect to flavour. Maximum 
shelf- life is obtained in the case of as-
corbic citric acids glazed samples and the 
next is glycine glazed. 
Foregoing results give clear indications 
that of all the glazes studied ascorbic 
citric acid mixture is the best for exten-
ding shelf- life, preventing discolouration 
and minimising drip loss. 
ACKNOWLEDGEMENT 
I am much grateful to late Dr. V. K. 
PiHai, former Director ·of this Institute 
for his valuable suggestions during the 
course of this work and to Shri. M. R. 
Nair, Fishery Scientist of this Institute 
for the help rendered during the prepa-
ration of this artkle. 
REFERENCES: 
Chinnamma George 1973 Fishery Techno-
logy, X (1) 
Pawar, S. S. and Magar, N. G. 1966 J. 
Food Sciena, 31, 87. 
Strasser, J. H. and King, F. J. I97l Spe-
cial Scientific Report, Fisheries 630. 
(U. S. Dept. of Commerce, National 
Oceanic a:-.d Atmospheric administra-
tion). 
CHINNAMMA GEORGE. 
167 


Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

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Technological aspects of preservation and processing of edible shell fishes IV. Comparative efficiency of different glazes in the preservation of frozen crab meat

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