Effect of ice and cold storage on the chemical and technological characteristics of Egyptian crab meat

Abstract Effect of ice and cold storage at 4°C on the chemical and technological characteristics of one of red local Egyptian crab (Carcinw meanas) has been studied. Such studies involved the determinations of pH values, moisture, total nitrogen, protein nitrogen, ether extract, acid value, thiobarbituric acid value (TBA) and total bacterial count (TC). It has been found that the shelf life of ice stored crabs was 2 days. Raw crabs stored at 4°C can be kept without any deterioration for 8 days. Dipping of raw crab in 20 ppm chlorotetracycline (CTC) for 20 min raised the keeping period at 4°C up to 11 days. Cooked crabs can be stored at 4°C without any spoilage for 14 days. However, dipping of cooked crabs in 20 ppm of CTC for 20 min increased the keeping period to 17 days.