Quality Evaluation of Fried-marinated Blue Crab (Callinectes sapidus) Meat

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology 2026 Open access

Read full text
Authors: Haitham M. El-Sayed, Sayed Mekawy Ibrahim, Abd El‐Rahman Mohamed Sulieman
DOI: 10.15835/buasvmcn-fst:2025.0089
Cited by: 0
References: 29

Abstract

Marinating plays an important role in improving the properties of seafood. The aim of the work was to evaluate the quality characteristics of fried-marinated blue crab (Callinectes sapidus) meat and to assess certain quality attributes (color evaluation, chemical composition, pH, TVN, and TBARS). In addition, the fatty acid profile (cis and trans fatty acids) was determined in the samples. Marinating was applied in this work to improve the quality characteristics of crab meat, which has low connective tissue. The results showed that the lightness (L*) reduced with increasing marinating time. The same trend was observed for the major constituents, except for carbohydrate content. On the other hand, pH, TVB-N, and TBARs decreased significantly (p

Fields of Study & Subjects

Meat and Animal Product Quality Food Quality and Safety Studies Food Nutrient Composition and Product Development

Publication details

Journal / source
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology
Volume
83
Issue
1
Pages
79–88
Publication date
6 March 2026
Language
EN