Determination of chemical compositation of blue crab (Callinactes sapidus) meat and its quality changes during frozen storage

ABSTRACT DETERMINATION OF CHEMICAL COMPOSITION OF BLUE CARB (Callinectes sapidus) MEAT AND ITS QUALITY CHANGES DURING FROZEN STORAGE PINAR YERLİKAYA M. Sc. In Food Engineering, Adviser: Assoc. Prof. Dr. Nalan GÖKOGLU May 2002, 87 Pages In this study, it was aimed to determine the chemical composition of claw and body meat of blue crab (Callinectes sapidus) and its quality changes during frozen storage. As a result of chemical composition analysis it was found that the percentages of mean crude protein, crude fat, crude ash and moisture in claw meat were 18.94%, 0.70%, 1.93 %, 78.95% and in body meat were 17.96%, 0.80%, 1.78%, 78.95%, respectively. It was found mat crude protein, crude fat and crude ash contents in blue crab meat were high and moisture content was low in winter season. Mineral content of blue crab meat varied among the months. Na, K, Ca, P, Mg, Zn, Fe, Cu and Mn contents in claw meat were 3522 mg/kg, 2456 mg/kg, 992 mg/kg, 1614 mg/kg, 369 mg/kg, 80.78 mg/kg, 11.47 mg/kg, 25.84 mg/kg, 1.73 mg/kg, respectively. The mean levels of these minerals in body meat were 2900 mg/kg, 2456 mg/kg, 992 mg/kg, 1614 mg/kg, 369 mg/kg, 45.46 mg/kg, 14.72 mg/kg, 30.30 mg/kg, 1.97 mg/kg, respectively. During the storage at -18°C for 10 months pH, total volatile nitrogen (TVB-N) and trimetflamine nitrogen (TMA-N) contents of blue crab were investigated and at the end of the storage time, these contents were determined as 7.61±0.06 pH, 25.41±0.12 mg/100g TVB-N and 1.53±0.05 TMA-N. These values remained lower than acceptable ffilimit values. The frozen blue crab was also evaluated for appearance and odour attributes. It was observed that blue crab kept its good quality during frozen storage. According to results, it was found that blue crab meat had good nutritional value with its high protein and mineral content and also had a good quality for 10 months at -18°C. KEY WORDS: Callinectes sapidus, blue crab, chemical composition, frozen storage COMMITTEE: Assoc. Prof. Dr. Nalan GÖKO?LU (Adviser) Prof. Dr. Muharrem CERTEL Assoc. Prof Dr. Aydm YAPAR IV