Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

• Published in: Food control Vol. 42; pp. 207 - 213
• Main Authors: Lorentzen, Grete, Skuland, Aase Vorre, Sone, Izumi, Johansen, Jørn-Owe, Rotabakk, Bjørn Tore
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.08.2014; Elsevier
• Subjects: Biological and medical sciences; Chilled storage; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Red king crab; Shelf life; Spoilage; Red king crab; Chilled storage; Shelf life; Spoilage; Brachyura; Crustacea; Crab; Red; Edible crustacean; Storage; Warehousing; Arthropoda; Food preservation; Decapoda; Invertebrata
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2014.02.019

Red king crab (Paralithodes camtschaticus) presents a commercial and economical important species that is mainly consumed in high-end markets in Japan and USA. The product is either sold live, cooked and refrigerated or frozen. The meat in the legs and in the shoulder is utilized. In this study, shelf life of cooked king crab clusters (shoulder plus three legs) during chilled storage was studied. We utilized sensory, chemical and microbiological methods to describe spoilage during storage of the clusters, and to estimate its shelf life. The results revealed that a cluster is a heterogeneous product, where the shelf life of the leg and shoulder meat is 8 and 5 days, respectively, during chilled storage. As it is impractical to operate with two different shelf lives for the same product, the overall recommended shelf life is 5 days for cooked and chilled clusters. Corresponding maximum level of TVC and Pseudomonas spp. in leg meat stored for 5 days was log 4.6 and 3.7 CFU/g, respectively. A correlation between odour of the shoulder joint and flavour of the leg meat was revealed. By using, exponential regression, the flavour of the leg meat could be predicted based on the odour of the shoulder joint. •Shelf life determination of meat from red king crab during chilled storage.•The shelf life is maximum 5 days for cooked, chilled clusters when kept at chilled storage conditions.•By using exponential regression, the flavour of the leg meat can be predicted based on the odour of the shoulder joint.