Changes In Quality Characteristics And Selected Chemical Decomposition Indicators During Cold Storage Of Maydelliathelphusa Masoniana, A Fresh Water Crab

The present investigation was carried out to determine the deteriorative changes and nutritive quality of crab meat (Maydelliathelphusa masoniana) during storage at refrigerator temperature (4±10 C) for a period of one week. The parameters studied for the assessment are total proteins, lipid, ash, water, pH, TBA, FFA. The results indicate a significant increase in PH, FFA and TBA while total protein and lipid contents significantly decreased with the increase in the storage time. On the basis of the findings, it is recommended that the quality of crab meat is good upto three days and after that it becomes deteriorated.