Reshma Zamir, Rashida Qasim, Attiq Ullah.
Changes in physical and chemical constituents of crab meat during storage at refrigerator temperature (7±2oC).
Pak J Pharm Sci Jan ;11(1):27-33.

The present study was initiated to determine the deteriorative changes occurred in the nutritive quality of crabmeat during storage at refrigerator temperature (7±2) for the period of one week. The parameters studied for the assessment of quality are pH, water, total protein and salt soluble protein, TMA-N, TVB.N content. The results indicate a significant increase (p < 0.001) in pH, water, TMA. TVB while total protein salt soluble protein, and total lipid contents were significantly decreased (p < 0.001) as compared to fresh tissue. Our finding recommended that the quality of crabmeat is acceptable upto one day of storage at refrigerator temperature after that it becomes deteriorated.

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