The use of different packing medium in the cold anaesthetization of blue swimmer crab (Portunus pelagicus) on the survival and sensory quality under live storage
Paper Details
The use of different packing medium in the cold anaesthetization of blue swimmer crab (Portunus pelagicus) on the survival and sensory quality under live storage
Abstract
Blue swimmer crab (Portunus pelagicus) is considered as high priced crustacean in Southeast Asia, valued and in demand in the market for its delicate and flavorful meat. The present work was carried out with a view of determining the survival rate for live storage of blue swimmer crab in chilled sawdust, rice hull and wet cloth. Randomized Complete Block Design (RCBD) was used to set up the study in three (3) corresponding replications. This study also aimed to determine the acceptability of the meat quality of blue swimmer crab in terms of appearance, aroma, mouthfeel with texture and taste. Sensory evaluation utilized the mixed method particularly descriptive and experimental research design with four (4) different treatments; T0 – Untreated (fresh caught), T1– sawdust, T2 – rice hull and T3 – wet cloth. The study was conducted at Busalian Island, Talibon, Bohol, Philippines. Self-constructed questionnaire was used as a tool for gathering the data needed for the study. Results showed that the blue swimmer crab in Treatment 3 got the highest survival rate of 95.83% while Treatment 2 got the lowest survival rate of 87.5%. In terms of sensory evaluation, Treatment 1 got the highest mean score of 8.95, 8.89 and 8.91 in terms of appearance, aroma and mouthfeel, respectively, while the Treatment 3 got the highest mean score of 8.98 in terms taste. This implies that wet cloth is the best packing medium for live storage of blue swimmer crab and sawdust is recommended for better sensory quality.
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Ravegene P. Romo, Angeline P. Subaan, Gesila Grace P. Pañares (2024), The use of different packing medium in the cold anaesthetization of blue swimmer crab (Portunus pelagicus) on the survival and sensory quality under live storage; JBES, V25, N1, July, P26-31
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