Evaluates quality characteristics of fried-marinated blue crab meat, suggesting marinating enhances quality attributes.
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<0.05) in fried-marinated samples up to 45 min. Concerning fatty acid profile, marinating decreased saturated fatty acids (SFAs) and increased unsaturated fatty acids (USFAs) significantly (p<0.05). In addition, marinating improved cis-USFAs; however, trans-USFAs increased significantly (p<0.05) slightly in all treatments except 60 min marinated treatment compared with the control. In conclusion, marinating could be enhanced in quality attributes and the cis-fatty acids profile.
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El-Sayed et al. (2026) studied this question.
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