Investigating the quality changes and shelf life of vacuum shrink-packaged raw and steam-cooked blue crabs under cold storage

This study aimed to determine the quality changes and shelf life of raw steam-cooked blue crab meat caught in DALKO Fisheries Cooperative processing plant Köyceğiz Dalyan region. Both fresh cooked crabs were taken from brought laboratory under cold chain conditions. After initial analyses (sensory, chemical, microbiological, nutrient content) made for crabs, remaining samples shrink packed. Packaged kept refrigerator (+/- 4ºC ±1) conditions shelf-life carried out during storage. The results determined crabs' nutritional values (protein, lipid, moisture, ash) as 16.22%, 1.06%, 81.17%, 1.45%, 17.13%, 0.94%, 79.88%, 1.88%, respectively. At end storage, these 15.88%, 1.51%, 80.18%, 1.67%, 17.83%, 78.65%, 2.13% According sensory microbiological analysis results, consumable limit exceeded on sixth day eighth samples. When considered, it was that have a 4 days six vacuum-packaged