Changes in physical and chemical constituents of crab meat during storage at refrigerator temperature (7+/-2 degrees C).

The present study was initiated to determine the deteriorative changes occurred in the nutritive quality of crabmeat during storage at refrigerator temperature (7+/-2) for the period of one week. The parameters studied for the assessment of quality are pH, water, total protein and salt soluble protein, TMA-N, TVB-N content. The results indicate a significant increase (p < or = 0.001) in pH, water, TMA. TVB while total protein salt soluble protein, and total lipid contents were significantly decreased (p < or = 0.001) as compared to fresh tissue. Our finding recommended that the quality of crabmeat is acceptable upto one day of storage at refrigerator temperature after that it becomes deteriorated.