Effect of different chilled storage method and ozone treatment on the quality of steamed whole blue swimming crab (Portunus pelagicus)

Abstract

Pasteurized canned blue swimming crab (Portunus pelagicus) meat is an important export fisheries product from Indonesia. Ozone treatment in food is known to kill bacteria and other microorganism. The purpose of this study was to determine the effects of ozone treatment in chilled storage on the quality of steamed whole blue swimming crab. A total of four combinations of chilled storage with ozone treatment were tested: storage in cool box with ice (CBI), storage in cool box with ice and ozone treatment (CBI-O), storage in refrigerator with ozone treatment (REF-O), storage in refrigerator (REF). Steamed whole blue swimming crab were stored in each storage for 6 days. Melted ice was replaced every 12 hrs. Samples were taken every day for central temperature measurement and sensory analysis. Water holding capacity (WHC), total volatile base nitrogen (TVBN), moisture, pH, and total plate count (TPC) analysis were carried out every 3 days. The results showed that whole steamed blue swimming crab were rejected after 3 days in CBI, after 4 days in cool box with ozone treatment CBIO and after 6 days were still accepted in both refrigerated storages. Ozone treatment could prolong the freshness of steamed blue swimming crab but reduce the typical aroma.