Application of non-volatile organic acid and soy sauce fermentation to improve the volatile flavor compounds and texture properties of red snow crab (Chionoecetes japonicus) fresh leg-meat

Fresh red snow crab leg meat has high commercial value due to its characteristic taste and nutritional quality; however, its high moisture retention capacity and soft texture limit its application in ready-to-eat seafood products. This study proposed a combined processing strategy using non-volatile organic acid pretreatment and soy sauce fermentation to improve the texture and flavor-associated quality characteristics of fresh red snow crab leg meat. Fresh crab meat was pretreated with different organic acids, and selected samples were subsequently fermented in soy sauce at 4 °C for 5 days. Organic acid pretreatment increased hardness in a concentration-dependent manner, and soy sauce-fermented crab meat pretreated with organic acids showed higher hardness, gumminess, and chewiness than the untreated control. Volatile compound analysis showed that several flavor-associated compounds, including esters, aldehydes, sulfur-containing compounds, and terpenes, were detected at higher levels in organic acid-pretreated samples, suggesting potential changes in aroma-related characteristics after fermentation. The VBN values of the fermented products ranged from 22.54 to 23.66 mg/100 g, total viable counts ranged from 2.61 to 2.82 log CFU/g, and coliform bacteria were not detected. In addition, inosine monophosphate content increased after organic acid pretreatment and soy sauce fermentation. These findings suggest that organic acid pretreatment combined with soy sauce fermentation may be a useful processing approach for improving the textural and flavor-associated properties of ready-to-eat red snow crab leg meat products. This study provides practical information for seafood processing optimization and the development of value-added crab meat products.